They are the best kneaders for restaurants and pizzeria or for mixing small qualities of bread dough.

The shape of the spiral, the relationship of its diameter with the bowl, together with the spiral and bowl revolutions provide the best dough results. No maintenance is necessary thanks to the inextensible belt.

Their bowl has a well rounded bottom to avoid flour stagnation.


TAURO 18 (dough ca. Kg 18) 220/50/1  

TAURO 25 (dough ca Kg 25) 220/50/1  

TAURO 40 (dough ca Kg 40) 220/50/1

TAURO 40/3PH (dough ca Kg40) 220/50/1