Page 1
FA spiral mixers
FX RB RVE spiral mixers
dough dividers and rounders
hot presses
preparation
equipment
Page 2
Page 3
spiral mixers
FA
8
spiral mixers
FX-RB-RVE
15
dough dividers and rounders
25
hot
presses
35
baking
solutions
40
Pizza Hub
42
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spiral mixers
dough dividers and rounders
hot presses
2
Page 5
Mixing, rounding, rolling out the bases: the art of pizza does
not just lie in the baking, but also and above all in the care and
quality you invest in every stage of the preparation.
It is important to choose reliable aids that can simplify and
facilitate the various stages of your work, helping you to
enhance the taste and quality of your pizza.
We therefore offer you a fully comprehensive range of
innovative pizza-preparation products. With our mixers,
rounders and presses you can always count on reduced times,
uniform processes and excellent results.
At the same time, we care about your health because our
products allow you to work in comfort without stress or strain.
a must for
TRADITIONAL
PIZZA HOUSES
ARTISAN PIZZA
MANUFACTURING
UNITS
MODERN FOOD
OUTLETS
BY-THE-SLICE AND TAKEAWAY
PIZZERIAS, PIZZA-CORNERS IN
SHOPPING CENTRES, ETC.
preparation equipment
3
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4
Your own working aid
We offer state-of-the-art equipment to help you through
the various stages of preparation.
NO STRESS OR STRAIN
Our equipment makes your work easier. It saves your
time and effort and also protects your health as it avoids
developing occupational diseases such as arthritis of the
shoulder and carpal tunnel syndrome.
ROOM FOR YOUR CREATIVITY
Our auxiliary equipment is the best aid for the art of pizza.
Let the equipment do all the donkey work and devote your
time and attention to creativity.
IMPROVED SPEED
Efcient and reliable, our equipment speeds up every single
process. You therefore save time and money.
LARGE QUANTITIES
Our equipment can handle large amounts of dough and
allows you to organise your work in the best possible way.
UNIFORM AND EXCELLENT RESULTS
You can always rely on perfect results. Precise dough
balls, pizza bases of uniform size and thickness.
HIGH QUALITY
Whatever our types, recipes and methods you use, with
our products you will always achieve high quality levels.
SIMPLICITY AND SAFETY
Using and cleaning requires just a few simple actions.
You can work comfortably and carefreely because all of
our equipment is tted with the safety devices needed to
provide full protection whilst you work.
Page 7
Make the most of our
experience
We know a lot about your profession
and can work at your side in order to
enhance the quality of your pizzas.
Tell us what type of pizza you intend
to offer and, together, we can see how
to get the most out of our equipment.
Do not hesitate to ask for our advice:
contact us or visit our showroom. We
will find the right solution for you.
preparation equipment
5
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7
Spiral mixers
spiral mixers
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8
A GREAT WORKER
AT A GREAT PRICE
Over the same period,
you can produce 6 times as much dough
as you can by hand mixing.
CONSTANT TEMPERATURE
Each machine runs at low rpm to
avoid overheating the dough
(max. temperature 24 °C).
IDEAL OXYGEN LEVELS
It will produce a smooth dough
according to your own recipe
and proportions.
QUICK
Obtain the dough you want in just 15-20
minutes.
STRETCHY DOUGH
The dough obtains the right consistency without
sticking to the bowl.
REDUCED FOOTPRINT
It provides a space saving solution because it
can be placed beneath worktops or ovens.
By tting castors, it can be moved wherever
you want, ready for use at all times.
FA spiral mixers
Simplicity in action
7 FIXED-HEAD MODELS: 18, 25, 38 KG
Practical range with an essential design.
Quality-and price wise remarkable.
Silver colour version with black panels.
Why choose a fixed head mixer?
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9
FA spiral mixers
Page 12
10
FA spiral mixers
Technical specifications
• Painted steel frame.
• Stainless-steel bowl.
• Adjustable timer (up to 30 minutes).
• Active and passive safety devices (micro switch tted as
standard outt).
• Machine body fully sealed
for improved hygiene.
• Transmission through oil-bathed gear motor.
• Optimal RPM of the spiral arm and bowl for improved
mixing without overheating the dough.
• Thrust bearing to maintain an optimal distance between the
spiral arm and bowl edge even at a full machine load.
• Dough breaker pierce supplied as standard outt.
• 1 or 2 operating speeds.
• 400 V 3-phase/neutral o 230 V single-phase power supply
(only mod. 18 kg).
• Optional castors (front ones with brakes).
• An interesting feature: the special “open” bowl safety guard
lets you add all the various ingredients with the mixer in
operation, thus giving you full control over the dough at all
times.
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11
Model A B C* D*
FA/181/M - OMFA181MS 38 64,5 65,5 95
FA/181/T - OMFA181S 38 64,5 65,5 95
FA/182/T - OMFA182S 38 64,5 65,5 95
FA/251/T - OMFA251S 42 77,5 73,8 102
FA/252/T - OMFA252S 42 77,5 73,8 102
FA/381/T - OMFA381S 47,6 80,5 73,8 104
FA/382/T - OMFA382S 47,6 80,5 73,8 104
*The height we indicated (C-D) is intended with
feet; with wheels the height increases by 6,5 cm.
FA spiral mixers
External dimensions
Page 14
FA spiral mixers
Models
A GUIDE TO OUTPUT
The table shows the number of dough balls obtainable according to the weight (in gr.) of the pizza
to be made and to the model of the used mixer.
Model ø 30 cm
200 gr
ø 35 cm
250 gr
ø 45 cm
650 gr
60x40 cm
1200 gr
18 kg
90 72 27 15
25 kg
125 100 38 20
38 kg
190 152 58 31
Values quoted are average and approximate only / Ø diameter / sheet
The ideal model for your
workload
Tell us what you need, we will
recommend the right product to
optimize your operations.
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FA spiral mixers
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OMFA181MS
0,75
230 1N 50
18 - 23 1 12 - 69 36 38 x 64,5 x 65,5 69 / 76
74 x 44 x 81
0,263
OMFA181S
0,75
400 3N 50
18 - 23 1 12 - 69 36 38 x 64,5 x 65,5 69 / 76
74 x 44 x 81
0,263
OMFA182S
0,37-0,55
400 3N 503N 50
18 - 23 2
8 - 46
12 - 71
36 38 x 64,5 x 65,5 69 / 76
74 x 44 x 81
0,263
18 kg
9 kg Average quantity of flour to be used for each dough cycle
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OMFA251S
1,1
400 3N 50
25 - 32 1 12 - 80 40 42 x 77,5 x 73,8 110 - 118
55 x 88 x 88
0,425
OMFA252S
0,75-1,1
400 3N 50
25 - 32 2
8 - 53
12 - 82
40 42 x 77,5 x 73,8 110 - 118
55 x 88 x 88
0,425
25 kg
13 kg Average quantity of flour to be used for each dough cycle
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OMFA381S
1,1
400 3N 50
38 - 41 1 12 - 80 45,2 47,6 x 80,5 x 73,8 112 - 120 55 x 88 x 88 0,425
OMFA382S
0,75-1,1
400 3N 50
38 - 41 2
8 - 53
12 - 82
45,2 47,6 x 80,5 x 73,8 112 - 120 55 x 88 x 88 0,425
38 kg
22 kg Average quantity of flour to be used for each dough cycle
COD
OMAC215R0
Set of 4 wheels (2 with brakes)
Optional
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1414
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15
Spiral mixers
FX - RB - RVE range
Reliable, hard-working assistants
FACILITATE
YOUR TASK
Produce large amounts of dough
without effort.
CONSTANT TEMPERATURE
The machine will not overheat and
the dough is at the right temperature
for fermentation and leavening.
IDEAL OXYGEN LEVELS
You obtain a really smooth dough
whatever our type and quantities
you have chosen.
STRETCHY
DOUGH
You can obtain a silky and smooth
dough every time, whatever your
recipe and method.
GREATER CONVENIENCE
WITH THE TILTING HEAD
The tilting head offers an improved
dough control. Work and remove
dough quickly and easily by lifting
the head.
EXTREMELY HANDY
WITH REMOVABLE BOWL
The removable bowl allows you to store
the dough inside without moving it and
also allows you to have several bowls
to work which at the same time.
QUICK
The dough you want in just 15-20
minutes.
9 MODELS WITH CAPACITY RANGING FROM 20 TO 60 KG
Extremely powerful and sturdy, these mixers
feature a modern design and are the reliable
right partner for your work. The blend of
eye-catching and functional features meets
all current safety regulations.
Why choose the FX, RB, RVE range?
FX-RB-RVE spiral mixers
FX
xed head: 60 kg
RB
tilting head:
30, 40 kg
RVE
tilting head and
removable bowl:
20 kg
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Spiral mixers - FX - RB - RVE range
Technical specifications
• Painted steel frame.
• Stainless-steel bowl.
• Adjustable timer (up to 30 minutes).
• Active and passive safety devices
(micro switch tted as standard outt).
• Chain tensioner for correct mechanical operation
(except 20 kg model).
• Machine body fully sealed
for improved hygiene.
• 1 or 2 operating speeds (according to the model).
• Pneumatic telescopic arm
on tilting-head models.
• Dough breaker pierce supplied as standard outt
(30 - 40 - 60 kg models).
• 20 kg model also available in version with removable bowl.
• 400 V 3-phase/neutral power supply available for all models
- 230 V single-phase (20 kg model only).
• Optional castors (front ones with brakes).
• The 2 speed-versions help you prepare a smoother dough
in less time.
• An interesting feature: the special “open” bowl safety guard
lets you add all the various ingredients with the mixer in
operation, thus giving you full control over the dough at all
times.
Mod. RVE/202/T
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Model A B C* D*
FX/601/T - OM06380.. 58,8 98,6 109 141
FX/602/T - OM06382.. 58,8 98,6 109 141
RVE/201/M - OM06261.. 38,6 66,3 81 102
RVE/201/T - OM06260.. 38,6 66,3 81 102
RVE/202/T - OM06259.. 38,6 66,3 81 102
RB/301/T - OM06308.. 43 78 88 126
RB/302/T - OM06307.. 73 78 88 126
RB/401/T - OM06366.. 48 80,6 88 116
RB/402/T - OM06367.. 48 80,6 88 116
* The height we indicated (C-D) is intended with
feet; with wheels the height increases by 6,5 cm.
External dimensions
FX-RB-RVE spiral mixers
Mod. FX/602/T
Did you know that you can also use these machines for other types of dough?
For example, using the appropriate quantities, you can prepare an egg-based
dough.
CURIOUS
FACT
Page 20
Spiral mixers - FX - RB - RVE range
Models
A GUIDE TO OUTPUT
The following table shows the number of dough balls obtainable according to the weight (in gr) of
the pizza to be made and to the model of the used mixer.
Model ø 30 cm
200 gr
ø 35 cm
250 gr
ø 45 cm
650 gr
60x40 cm
1200 gr
20 kg RVE
100 80 30 16
30 kg RB
150 120 46 25
40 kg RB
200 160 61 33
60 kg FX
300 240 92 50
Values quoted are average and approximate only / Ø diameter / sheet
18
The right model for your own needs
Oem offers you many different models. We can help
you choose the right one fully tailored to suit your
requirements and working practices.
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FX-RB-RVE spiral mixers
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OM06380..
1,87 - 2,6
400 3N 50
60 - 83 1 10,5 / 56 55 58,5 x 98,6 x 109 202 / 218 106 x 63 x 122 0,814
OM06382..
1,87 - 2,6
400 3N 50
60 - 83 2
1a - 9,5 / 51 2a
- 14 / 75
55 58,5 x 98,6 x 109 202 / 218 106 x 63 x 122 0,814
FX 60 kg 35 kg Average quantity of flour to be used for each dough cycle
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OM06308..
1,1
400 3N 50
30 - 37 1 11 / 85 40 43 x 78 x 88 132 / 142 88 x 55 x 103 0,498
OM06307
0,75 - 1,1
400 3N 50
30 - 37 2
1a - 10,5 / 83
2a - 15 / 120
40 43 x 78 x 88 132 / 142 88 x 55 x 103 0,498
RB 30 kg 17 kg Average quantity of flour to be used for each dough cycle
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OM06366
1,1
400 3N 50
40 - 47 1 13 / 85 45 48 x 80,6 x 88 135 / 145 86 x 53 x 103 0,469
OM06367..
0,75 - 1,1
400 3N 50
40 - 47 2
1a - 12,5 / 83
2a - 18 / 120
45 48 x 80,6 x 88 135 / 145 86 x 53 x 103 0,469
RB 40 kg 23 kg Average quantity of flour to be used for each dough cycle
kW/Std - Max
CAPACITY
BOWL
SPEED
No.
rpm
Bowl/Spiral
Diameter
Bowl Ø
EXTERIOR
DMS.
NET WEIGHT/
GROSS
WEIGHT
PACKAGING
COD kW / Volt Kg - Lt. no r.p.m. cm cm L x D x H kg cm L x D x H / m3
OM06261..
0,6
230 1N 50
20 - 26 1 13 / 75 45,2 38,6 x 66,3 x 81 88 / 97 88 x 55 x 103 0,498
OM06260..
0,75
400 3N 50
20 - 26 1 13 / 75 45,2 38,6 x 66,3 x 81 88 / 97 88 x 55 x 103 0,498
OM06259..
0,45 / 0,56
400 3N 50
20 - 26 2
1a - 12,5 / 71,5
2a - 18 / 105
45,2 38,6 x 66,3 x 81 88 / 97 88 x 55 x 103 0,498
RVE 20 kg 12 kg Average quantity of flour to be used for each dough cycle
Optional
COD
OMAC210R0 (60 kg)
Set of 4 wheels (2 with brakes)
OMAC215R0
Set of 4 wheels (2 with brakes)
Page 22
Spiral mixers
How do our mixers work?
The perfect dough in 5 steps.
1 2 3
4 5
Pour 50% of the our
into the mixer.
After mixing for 3-4
minutes, add salt, the
remaining 50% our and
the extra virgin olive oil.
Add the yeast
previously dissolved
in a little water (5%) at
approx. 38 °C.
Remove the dough from
the bowl, place it on
a worktop and cover
with a damp cloth.
The temperature of
the dough should not
exceed 24 °C.
Pour the remaining 95%
water at a temperature of
10-15 °C, assuming a room
temperature of approx. 20
°C (reduce by 3-4 °C for
higher room temperatures).
20
This is just an example. Then you can use our mixers as you wish accordingly
to your own ingredients, recipes and secrets.
NOTE
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spiral mixers
21
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22
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Dough dividers
and rounders
dough dividers and rounders
23
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24
Page 27
2525
PRODUCTION OF DOUGH BALLS OF
DIFFERENT SIZES
From 50 up to 300 g (using the special
extrusion cones to divide into balls and
complementary rounding cups).
ROUND, SMOOTH COMPACT DOUGH
BALLS
Uniform size, compact shape, airtight.
NO WASTE
High scaling accuracy (tolerance +/-
5%). This means you can retrieve all
scraps and mix again.
EXTREMELY USER FRIENDLY
After setting the machine it operates
automatically according to your
specications without the need for
further intervention.
HEALTH FRIENDLY
Their use will prevent you from
developing occupational diseases such
as arthritis of the shoulder and carpal
tunnel syndrome.
REDUCED FOOTPRINT
Compact and space saving, you
can put them in any premises from
the traditional pizzeria to artisan or
industrial manufacturing units.
EASY CLEANING
Made 100% of stainless steel, the
inside of the machine can be easily
cleaned with a damp sponge, whilst
the accessories, such as the spiral and
blade are fully removable and dish-
washable. The aluminium cones can be
hand-washed, whilst cups and disks
should be wiped with a damp cloth. To
speed up this operation we recommend
cleaning the machine straight after use.
Why choose Oem dough dividers and rounders?
dough dividers and rounders
Dough dividers and rounders
Top quality results
BM2 DOUGH DIVIDER
BM2AS DOUGH DIVIDER + ROUNDER
AST COUNTERTOP DOUGH ROUNDER
Reliable assistants to prepare the dough
balls for your pizzas. These sturdy, functional
machines ensure excellent performances,
accelerating the pizza-making process and
guaranteeing perfect results every time.
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27
dough dividers and rounders
Dough dividers and rounders
Models
Two functions in a single model: BM2AS automatically
divides the pizza dough into portions and rounds
them into balls. You can introduce up to 30-32 kg
of dough and obtain perfectly round balls with high
weight accuracy. Its very high output allows you to
schedule your tasks: making daily batches of dough
is not necessary and you can refrigerate balls for the
fermentation and leavening processes.
BM2AS
dough divider + rounder
BM2
dough divider
You can load up to 30-32 kg of dough and set the
weight of the ball (from 50 to 300 g) by choosing the
appropriate cone. The hourly output is very high: up
to 1200 x 50 g pieces per hour. It is also very useful
for dividing the dough to make atbread wraps.
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28
Rounds off the pieces of dough according to the required
weight (from 50 to 300 g), guaranteeing a round, compact
ball. Small and compact, it can be placed anywhere and is
very user friendly: our rounder greatly aids your work as you
can enter a piece of dough every 3 seconds!
You can purchase cones and cups of various sizes according
to the required weight of your dough ball.
AST
countertop dough rounder
Cones and cups
front view cup
cone
rear view cup
Dough dividers and rounders
Models
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29
dough dividers and rounders
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30
EXTERIOR DIMENSIONS TANK CAPACITY kW/Max - Volt
NET
WEIGHT
COD cm L x D x H kg kg
BM/2+AS (OMBM2AS)
76,5 x 76,5 x 145 30 0,92 • 400~3N 203
BM/2+NT (OMBM2NT)
47,5 x 76,5 x 74 30 0,55 • 400~3N 101
AS/T (OM00972..)
57 x 61 x 50 - 0,37 • 400~3N 76
Dough dividers / Rounders
CONE DIAMETER
DOUGH
WEIGHT
COD cm gr
AH027RO
Ø 3,5 50/70
AH021RO
Ø 4,0 60/100
AH022RO
Ø 4,5 90/130
AH023RO
Ø 5,0 120/160
AH024RO
Ø 5,5 150/190
AH025RO
Ø 6,0 180/220
AH026RO
Ø 6,5 210/250
AH044RO
Ø 7,0 240/300
DOUGH
WEIGHT
COD gr
KA024RO
50/70
KA025RO
60/100
KA026RO
90/130
KA027RO
120/160
KA029RO
150/190
KA028RO
180/220
Cones for BM/2 - BM/2/AS Cups for AS/T - BM/2/AS
BM/2
EXTERIOR DIM.
mod. COD cm L x D x H
BM/2 OMSU440...
40 x 60 x 60
AS/T OMSU441...
53 x 57 x 85
Painted iron stand
COD
OMAC210R0
Set of 4 wheels
(2 with brakes)
Optional
AS/T
Page 33
dough dividers and rounders
Dough dividers and rounders
How do they work?
Divide and round
in 4 steps.
1 2 3
4a 4b
Select and position the
cone corresponding to
the required weight
(in gr).
When using the BM2AS
model, the cut pieces are
conveyed to a spiral cup
in order to be rounded.
Load the dough into the
machine hopper (approx.
30 kg of unleavened
dough).
When using the AST model, after selecting and positioning
the cup corresponding to the weight of the ball, load the
lumps of dough into the top opening and the rounded ball
will appear ready to be collected.
If necessary, repeat the nal step in order to obtain the
required roundness.
Begin dividing.
Dividers and rounders will not work dough already leavened at room temperature or in
the refrigerator.
IMPORTANT
313233
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Page 35
Hot presses
hot presses
Page 36
34
Page 37
35
Hot presses
Less effort, higher precision
35
HIGH SPEED
A base every 3 seconds.
VERY HIGH OUTPUT
250 pizza bases per hour (including downtime).
UNIFORM RESULTS
The high quality bases are standard sized. You can stack
them before topping without worrying about sticking.
DISCS OF VARIOUS DIAMETERS AND THICKNESSES
You can adjust the diameter of the disc (range 33 to 50 cm). A
knob lets you adjust the thickness of the base.
PIZZA WITH OR WITHOUT A RAISED EDGE
The ared upper plate will give your pizza a raised edge;
alternatively, the completely smooth plate forms a totally at
disc.
FASTER BAKING TIMES
Hot presses do not prebake the dough, however they do
remove moisture so baking in the oven is much quicker.
Why choose Oem presses?
hot presses
PRESSFORM: 350, 500
PRESSFORM PROFESSIONAL: 33, 45
Rolling a pizza base by hand requires
considerable time, effort and a great deal
of experience. Oem simplifies this stage
with its hot presses that shape the pizza
dough in a quick and uniform manner.
These powerful, user-friendly hot presses
save you the effort of rolling out the dough
giving you more time to concentrate on
topping and baking.
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36
Hot presses
Models
This safe and reliable machine has passed a laboratory
test of 350,000 cycles.
PRESSFORM 350
FOR DISCS OF DIAMETER 35 CM
PRESSFORM 500
FOR DISCS OF DIAMETER 45 OR 50 CM
The Pressform Professional range delivers an even greater
high-tech performance, using a recirculating ball bearing
for smooth, powerful operation and thicker plates that offer
improved heat retention. This can rightly be considered a
heavy-duty appliance having actually completed 1,100,000
test cycles. A true record!
PRESSFORM PROFESSIONAL 33
FOR DISCS OF DIAMETER 33 CM
PRESSFORM PROFESSIONAL 45
FOR DISCS OF DIAMETER 45 CM
Pressform range Pressform Professional range
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37
hot presses
Version with 2 mm flare
upper plate
Version with smooth
upper plate
EXTERIOR
DIMENSIONS
MAX
Diameter
kW/Max
Max Temp.
NET
WEIGHT
model COD COD cm L x D x H Ø cm
Volts
°C kg
PF/350 OM05616... OM05617...
52 x 58 x 78 Ø 35 cm 3,97 • 400~3N 180 °C 172
PF/500 OM05764... OM05765...
55 x 70 x 81 Ø 45 cm 7,95 • 400~3N 180 °C 212
PF/500 OM05760... OM05762...
55 x 70 x 81 Ø 50 cm 7,95 • 400~3N 180 °C 225
Pressform range
Optional for Mod. PF/350 - PF/500
EXTERIOR DIM.
COD cm L x D x H
Painted iron stand
+ S/S drawer
OMSU452..
60 x 70 x 77
Set of 4 wheels
OM54.00110
-
Pressform Professional range
Version with 2 mm flare
upper plate
Version with smooth
upper plate
EXTERIOR
DIMENSIONS
MAX
Diameter
kW/Max
Max Temp.
NET
WEIGHT
model COD COD cm L x D x H Ø cm
Volts
°C kg
PF/33/MT OM00884.. OM00885..
41 x 55 x 78 Ø 33 cm 3,25 • 400~3N 180 °C 119
PF/45/MTE OM01513.. OM01515..
60 x 85 x 90 Ø 45 cm 6,55 • 400~3N 180 °C 240
Optional for Mod. PF/33/MT
EXTERIOR DIM.
COD cm L x D x H
Painted iron stand + S/S drawer
OMSU442..
56 x 68 x 83
Set of 4 wheels
OMAC210R0
-
Optional for Mod. PF/45/MTE
EXTERIOR DIM.
COD cm L x D x H
Painted iron stand + S/S drawer
OMSU452..
60 x 70 x 77
Painted iron stand + S/S Chest of Drawers
OMSU453..
60 x 70 x 77
Set of 4 wheels
OM54.00110
-
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38
Hot presses
Your pizza base in 4 steps.
1 2
3 4
Specify the characteristics of your
base using the timer and thickness
gauge.
Switch on the machine making sure
you follow the safety procedures
for the model in use. The plexiglass
protection is lowered and the plates
atten the ball, creating a disc of the
required diameter and thickness.
Place the dough ball in the middle of
the plate.
After lifting the plexiglass protection,
the plates separate and you can
remove the disc. You can now prepare
the topping or stack in piles.
Before spreading the dough balls, we suggest avoiding using flour on them; it is
advisable to use wheat durum semolina. The balance between heat, pressure and
pressing time, using a perfectly leavened dough, will determine the quality of the
product.
NOTE
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hot presses
3939
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What about baking?
Find your oven in 3 steps
WOULD YOU LIKE MORE INFORMATION?
Request our oven catalogues or visit our website www.oemali.com
1
2
3
Choose your energy supply and required production.
STATIC
ELECTRIC
DECK OVENS
STATIC
GAS
DECK OVENS
TUNNEL OVENS
STATIC ELECTRIC, FAN-FORCED
ELECTRIC AND FAN-FORCED GAS
Browse the complete range and choose according to the type of pizza
you want to bake and to your available space.
Please do not hesitate to contact us for advice or visit our showroom to
try out yourself our ovens.
+39 0376 910511 [email protected]
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42
Pizza Hub
From mixing to baking
an all-round art
Spiral mixers
Static electric
deck ovens
Static gas
deck ovens
Dough dividers
Fan-forced
electric ovens
Need a helping hand in your
pizzeria?
We offer a complete range of
products that can help you
throughout the entire process.
All of our products are designed to facilitate your work,
allowing you to concentrate your talent on the art of
making pizza.
Hot presses
Fan-forced
gas ovens
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your pizza hub
Page 46
Concept and design
Hangar Design Group
OEM ALI S.p.A.
Viale Lombardia, 33
Bozzolo (MN)
T +39 0376 910511
F +39 0376 920754
[email protected]
www.oemali.com
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