The Continental Forni double arm mixers have the upper structure, where the gears are positioned, in cast iron and this allows for a structural rigidity superior to the classic electro-welded steel structures, where strong torsions can cause cracks in the welds and therefore generate an oil leak.

All the mechanics and gears work in an oil bath which guarantees extreme silence and durability over time. They are particularly suitable for very hydrated doughs such as French bread, pan carré, breadsticks and for pastries such as croissants, panettone, brioche.

In the double arm mixers, safety guards in PET are mounted, with very high mechanical resistance and protection of the operator from accidental inhalation of flour dust generated during kneading, thus respecting all the hygiene and health regulations currently in force in terms of prevention.

The bowl is made of stainless steel of considerable thickness by turning from a sheet, it is also reinforced at the base to withstand all the mechanical stresses during the kneading process.

The tool-holder arms are made of cast aluminum. The kneading tools are made of 316L stainless steel and can be adjusted in height, an essential function for kneading certain products such as panettone.

It is interesting to underline how every time the machine is stopped, a mechanical device always stops the arms at the upper dead point, making it easier for the operator to unload the product from inside the tank.