VULCANO 60 Professional Dough Mixer

Name: VULCANO 60 Professional Dough Mixer
Brand: Eliani Mixer SRL

Made in Italy

4,8(3 recensioni)

Color GRIGIA con tetto ROSSO

BLACK 200.00

B2B reserved price

Reserved price

Professionals only

Custom offer

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Prezzo su richiesta · riservato B2B

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Dal 1985Produzione propria

Assistenzain italiano

SpedizioneItalia · Europa

Cerca Chatta con noi… Carrello

The VULCANO 60 is the professional spiral mixer built for hard work: bakeries, pizzerias, focaccia shops and food labs with medium to high production. Fully electromechanical, with no electronics, with reinforced transmission and mushroom bowl. 100% Made in Italy.

Made in ItalyDough up to 60 kgElectromechanical

At a glanceFlour 2–35 kg · Dough up to 60 kg · Hydration 55–100% · 380V three-phase · Weight 320 kg

Full technical sheet

Technical data

Flour 2–35 kg · Dough up to 60 kg · Hydration 55–100% · Power supply 380V three-phase · Two speeds 110 / 220 rpm · Mushroom bowl · Reinforced belt transmission, oversized bearings · All-metal structure · Dimensions 67×99×116 cm · Weight 320 kg · 100% Made in Italy.

Main features

• Fully electromechanical, with no electronics
• Mushroom bowl (no dough breaker bar)
• Reinforced belt transmission, oversized bearings
• Two speeds 110 / 220 rpm
• All-metal structure, built for hard work

Who it is for

Bakeries, pizzerias, focaccia shops and food labs with medium to high production that mix every day and are looking for a reliable, sturdy machine (4–5 mixes per day).

Hydration and dough types

Handles hydration from 55% to 100%. The mushroom bowl works biga and poolish without difficulty, reducing mechanical stress.

When to choose another model

For smaller production runs: ES20 / ES35. For higher volumes: ES80–ES120.

Technical note

Requires 380V three-phase. Given its weight (320 kg), allow adequate space and a pallet truck for handling.

Recensioni

“La Vulcano è costruita per il lavoro duro. 60 kg di impasto, trifase, spirale potente. Per la pizzeria napoletana è una macchina perfetta.”

Gennaro A.

Pizzeria · Napoli

“Solida come una roccia. La usiamo per focaccia genovese tutti i giorni, impasti morbidi e delicati. Robusta ma non brutale con il glutine.”

Laura C.