Bernardi vs. competitor products  

Bernardi is an Italian company that has sold professional dough mixers to restaurants and bakers for many years. Accordingly, the quality of the products is very high and designed for long-lasting use. The small Bernardi machines are made from the same materials and with the same processes as the large professional machines. This makes them absolutely high quality and superior. This distinguishes them from inexpensive products for private households. 

This quality claim goes hand in hand with the kneading technology. While the commercial products under a thousand euros are either spiral kneaders or planetary kneaders, Bernardi has developed its own kneading system, the immersion arm kneader. Bernardi has a patent on this, because it feels the kneading movement of the hands and thus delivers perfect results. In this context, the heat generated must also be mentioned. 

When developing the dipping arm system, Bernardi attached great importance to ensuring that no heat is generated by friction. The doughs remain cool. Competing products with spiral and planetary technology always have to contend with excessive heat generation due to the friction of the stirrers in the dough. This distorts the result, as yeast, for example, needs an optimal temperature level to rise. For pizza dough, this is 24 degrees; the dough must not get warmer than this, which cannot be achieved with a commercial dough mixer, they generate too much heat during the kneading process. 

Because Bernardi dough mixers are designed for frequent use, they have powerful inverter-controlled gears. Even heavy doughs leave the Bernardi kneading machine cold. The high-quality mechanics inside the machine do not generate heat. Inexpensive competitor products get hot or make noise. We very often receive enquiries from customers who have ruined at least one commercially available and also well-known dough kneader with a pizza dough because the gearbox ran hot and broke. Bernardi dough mixers are designed to meet these requirements. 

The dead weight of the dough machines also plays a role. If the competition reaches its capacity limit, it can happen that it wanders across the worktop. The Bernardi with a tare weight of 28 kg always stays in place. No wandering, no humming.