Brettécnica is pleased to introduce the first spiral mixer designed specifically for pizza dough. Margherita was developed to meet the demands of the most discerning pizza makers, always focused on the quality of their products and the evolving needs of their customers. The growing demand for special doughs — such as those made with ancient grain flours, stone-ground flours, or gluten-free and highly digestible mixes — finds the ideal solution in Margherita. Extremely versatile and easy to use thanks to its coloured touch-screen display, Margherita can operate in manual, semi-automatic, and automatic modes, allowing you to program mixing cycles with up to 20 work stages.
The temperature control function protects the dough by pausing the mixing cycle until the temperature drops below the set value, allowing Margherita to mix any type of dough without overheating. The adjustable speeds of both the spiral and the bowl allow Margherita to reach very high hydration levels — exceeding 100% — resulting in high-quality, easily digestible pizzas. Its mechanics are very simple and robust, with belt-driven transmissions designed to ensure maximum quietness and easy maintenance. The specific shape of the spiral and its speed relative to the bowl allow Margherita to quickly mix any type of dough, ensuring perfect oxygenation. All parts that come into direct contact with the dough — such as the bowl, spiral, and column — are made of stainless steel, complying with the highest hygiene standards.
Technical Specifications:
- 7" touch-screen control panel with temperature control
- Industry 4.0 ready (Wi-Fi for Turri Web platform interconnection included)
- 2 Motors
- 2 Inverters to adjust bowl and spiral speed
- High-resistance stainless-steel bowl, spiral, and column
- Internal bowl lighting
- Lacquered steel structure
- Bowl with reverse rotation
- Belt transmission
- Spiral hook drive with double transmission
- Structure on wheels with locking system
- 400V/50Hz/3PH
Capacities:
- 40 kg, 60 kg and 80 kg of dough.
