BASSANINA.FORMA S.R.L.

MIX is a fixed spiral bowl mixer it weighs from 30 to 300 kg of dough. This machine is equipped with double motors, reversal bowl, blade shaft, safety grids and two timed speeds. This particular type of mixer, is suitable for bakeries and pastries, it can also be used for pizza. Thanks to the special shape of the bowl and spiral, the mixer gives the best results in terms of compactness and homogenous dough. The arm and its rotation system is designed with the special shape of the shaft which increases the amount of oxygen that is incorporated into the dough as it also reduces the working temperature. There is the possibility of reversing the bowl’s rotation which means that large or small quantities of dough can be mixed on the same machine.

long loaf moulding machine which is particularly suitable for the production of “French baguette”. It is designed to produce 50g to 1000g and up to 70cm length. It has 3 cylinders of 500 mm. it is versatile and compact with a very large capacity, it has an hourly output of 1500 pieces.

Proofing chamber for trolleys and rotating rack ovens. It produces and maintain selected and programmable temperature and humidity conditions which ensures steady uniform and perfect leavening process of the dough. It is made of stainless steel which produces a stable mixture of heat and steam, the input and the aspiration channels direct the vapour in each spot of the chamber.

The rotating rack oven is a convection oven with forced air circulation. Roller has a frontal burner and heat exchanger to satisfy specific operation and positioning requirements. This allows the oven to be installed into more line units, side by side. Its versatile nature makes it suitable for the production of several types of bread and pastry products, both of small and medium-sized. The balance inflow of hot air, combined with the rotation of the rack and a controlled steam input, grants constant even baking, enhancing the rising and fragrance of the product. Its perfect stable baking enables to obtain voluminous and soft bread of any dimension. Made of stainless steel, with a modular construction system that reduces installation time and offers increased protection and longevity, against the structural thermic expansion that occur during operation. Roller can work with gas or diesel burner or with electric energy.

The rotating rack oven is a convection oven with forced air circulation. Rotor is a rear oven to reduce the overall dimensions, the burner and heat exchanger are placed on the back side. Its versatile nature makes it suitable for the production of several types of bread and pastry products, both of small and medium-sized. The balance inflow of hot air, combined with the rotation of the rack and a controlled steam input, grants constant even baking, enhancing the rising and fragrance of the product. Its perfect stable baking enables to obtain voluminous and soft bread of any dimension. Made of stainless steel, with a modular construction system that reduces installation time and offers increased protection and longevity, against the structural thermic expansion that occur during operation. Rotor can work with gas or diesel burners or with electric energy.

Zoom is a steam pipe oven with 4 overlapping baking chambers. It is designed to satisfy the ratio between capacity, power and cost. The main characteristic of the oven is its heating system, a densed network of closed circuit pipes in which steam circulates. The floor and ceiling of each chamber are in direct contact with the band of pipes and receive heat by conduction. The oven guarantees constant, optimal heat distribution and stability during baking. This results to the maintenance of the product aroma and the prolongment of its shelf life. Its versatile nature guarantees rapid temperature adjustment. It has an efficient heat exchanger with channels for the recycling of hot combustion of smoke. The loading doors are made of stainless steel and tempered glass. The total baking area is 4, 6 or 9 square meters. Zoom operates with liquid and gaseous fuels.

The steam pipes Tubix deck oven is a static oven. its baking chambers are arranged vertically. Its main characteristic is the heating system, a densed network of closed circuit pipes in which steam circulates. The perfectly sized smoke ducts are made of refractory bricks, automatic device for the draft adjustment and the lateral paddle concrete which guarantees low consumption, quick recovery of temperature and perfect uniform after baked product with homogenous color. The oven is available in multiple versions, mechanical or digital and programmable panel. Tubix works with either gas or with diesel burner, and on request with a solid fuel furnace.

Electric deck oven with independent temperature regulation for each chamber. FEP is designed to satisfy the most demanding production needs and the best ratio between baking surface, power and cost. The temperature regulation is different for each of its chambers with control of power percentage been shared between top and bottom. The electronic economizer controller reduces the installed power by 50%.

Square divider is available in version 10, 20, 24, 30, 42, 80 and 120 divisions. It is ideal for diving the dough and specifically indicated for baguettes, loaves and ciabattas. The machine has a strictly identical shape, with variable height according to the selected weight and model. As a result of this, it can cut a piece of raw dough into various portions of the same weight and shape according to the model. To widen the harder dough to the maximum or treat the soft type gently, it is supplied with an increased/reduced pressure device and a time adjuster. The machine is fast and silent.

Our baking trays are made of some specific process that ensures high quality product. It is suitable for bakeries and confectionery use. Our product has technical solutions capable of guaranteeing convenience and practicability, optimizing the working process. We provide high quality finishing, the material is perforated, cut, folded and welded using specialized equipment and expert technique. The corners and the edges are reduced to the minimum in order to avoid risks, knocks and crust. The surface at contact with food products are designed for easy cleaning and sterilization.