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FX-RB / ID

Product catalog summary

Overview: The document provides comprehensive details about spiral mixers, emphasizing their power, durability, and modern design, making them ideal for various culinary settings, especially in pizza production.

Main Features:

Power and Design: These mixers are powerful and robust, combining elegance with functionality while complying with safety regulations.
Applications: Suitable for traditional pizza houses, artisan pizza manufacturing, and modern food outlets like by-the-slice and takeaway pizzerias.
Model Variants: The FX-RB and FXID-RBID series cater to both standard and hydrated doughs, offering different speeds and enhanced features for specific dough types.

Technical Specifications:

Construction: Features a painted steel frame with a stainless steel bowl.
Timer: Adjustable up to 30 minutes.
Safety: Includes active and passive safety devices, such as a micro switch.
Speed Options: Available in 1 or 2 operating speeds, with 2-speed versions for ID mixers.
Power Supply: 400 V 3-phase/neutral power supply, with a 230 V single-phase option for the 20 kg model.
Additional Features: Includes a pneumatic telescopic arm for tilting head models, optional castors, and a special open bowl safety guard for ingredient addition during operation.

Advantages of FX-RB ID Series:

Efficiency: Facilitates the production of large dough quantities effortlessly.
Temperature Control: Maintains constant temperature for optimal fermentation and leavening.
Dough Quality: Ensures ideal oxygen levels and produces smooth, elastic dough.
Convenience: Features a tilting head for better dough management and quick removal.
Speed: Capable of preparing dough in 15-20 minutes.

Models for Hydrated Dough:

Enhanced Performance: More powerful and faster with reinforced mechanical engineering.
Design: Upgraded bowl design for quicker dough preparation.

Specifications: The document details the minimum and maximum dough quantities for each cycle, both for standard and hydrated doughs. Hydration levels for traditional doughs range from 50% to 60%, while for hydrated doughs, it ranges from 60% to 85%.

Procedures: The document outlines a five-step process for making dough using the mixers:

Pour 50% of the flour into the mixer.
Add yeast dissolved in 5% water at approximately 38°C.
Add the remaining 95% water at 10-15°C, adjusting for room temperature.
After 3-4 minutes of mixing, add salt, the remaining flour, and extra virgin olive oil.
Remove the dough, place it on a worktop, cover with a damp cloth, ensuring the dough temperature does not exceed 24°C.

Models and Capacities: The document lists various mixer models (e.g., FXID/202/T, FXID/402/T) with their respective power ratings, voltage requirements, and dough capacities. It also provides external dimensions and optional accessories like wheels.

Recommendations: It is recommended to adjust water temperature based on room conditions and to ensure the dough temperature remains below 24°C for optimal results.

Norms and Limitations: The values provided are average and indicative, and the specifications are not binding. OEM Ali Group reserves the right to make technical changes at any time.

Contact Information: For further advice or to test products, contact OEM Ali Group at +39 0376 910511 or visit their showroom.

Catalog excerpts

Impastatrici a spirale Spiral mixers Pétrins à spirale Spiralknetmaschinen Amasadoras de espiral

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ALLEATE ENERGICHE E ROBUSTE. Molto potenti e resistenti, queste impastatrici dal design moderno sono un partner sicuro e inossidabile per il tuo lavoro. Uniscono eleganza e funzionalità nel rispetto di tutte le norme di sicurezza. Range Reliable, hard-working assistants. Energische und robuste Hilfe beim Arbeitsablauf. 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. Diese Kneter mit einem modernen Design sind sehr kraftvoll und leistungsfähig,...

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Per Impasti Tradizionali For Standard Dough Pour Mélanges Traditionnels Für Traditionelle Teige Para Masas Tradicionales Per Impasti Idratati For Hydrated Dough Pour Les Pâtes Hydratées Für Hydratierte Teige Para Masas Hydratadas Indispensabili per: Pizzerie tradizionali - laboratori di produzione artigianale - canali della moderna ristorazione, come pizzerie al taglio, pizzerie da asporto, pizza-corners in centri commerciali. A must for: Traditional pizza houses, artisan pizza manufacturing units, modern food outlets such as by-the-slice and takeaway pizzerias, pizza-corners in shopping centres,...

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Perché scegliere le serie FX-RB ID? ALLEGGERISCONO IL TUO LAVORO Puoi produrre grandi quantità di impasto senza fatica. TEMPERATURA COSTANTE La macchina non si surriscalda e l’impasto ha la temperatura giusta per la fermentazione e la lievitazione. OSSIGENAZIONE IDEALE Ottieni un impasto perfettamente amalgamato con il tipo di farina e le dosi che vuoi tu. PIÙ PRATICA CON LA TESTATA RIBALTABILE Con la testata ribaltabile, gestisci meglio l’impasto. Sollevando la testata, puoi maneggiarlo e toglierlo in modo facile e veloce. VERSIONI PER IMPASTI IDRATATI I modelli FX 20, FX-RB 40 ed FX 60 a due...

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Why choose the FX-RB ID range? THEY FACILITATE YOUR TASK You can produce large amounts of dough without effort. Warum sollte man die Serie FX-RB ID wählen? SIE ERLEICHTERN IHRE ARBEIT Sie können mühelos große Mengen Teig vorbereiten. CONSTANT TEMPERATURE KONSTANTE TEMPERATUR IDEAL OXIGEN LEVELS IDEALE SAUERSTOFFANREICHERUNG STRETCHY DOUGH ELASTISCHE KONSISTENZ DER TEIGMASSE GREATER CONVENIENCE WITH THE TILTING HEAD BEDIENUNGSFREUNDLICHER MIT DEM KIPPBAREN KOPF The machine will not overheat and the dough is at the right temperature for fermentation and leavening. You can obtain really smooth doughs...

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CARATTERISTICHE TECNICHE PER TUTTI I MODELLI FX-RB / FXID-RBID Struttura in acciaio verniciata. Versione con testata ribaltabile per modello 30 e 40 Kg. Vasca in acciaio inox. Timer regolabile fino a 30 minuti. Dispositivi di sicurezza attiva e passiva (micro interruttore di serie). Barra spezza-pasta (escluso modello da 20 Kg standard). Tendicatena per una corretta gestione meccanica (escluso modello da 20 Kg e 30 kg a testata fissa). Alimentazione Volt 400/3N (ad esclusione del modello da 20 Kg standard, disponibile in versione Monofase). Ruote (anteriori con freno) optional. Chiusura completa...

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TECHNICAL FEATURES TECHNISCHE MERKMALE ⁄ Painted steel frame. ⁄ Stainless steel bowl. ⁄ Adjustable timer up to 30 minutes. ⁄ Active and passive safety devices (micro switch fitted as ⁄ Struktur aus lackiertem Stahl. ⁄ Edelstahlkessel. ⁄ Zeituhr bis 30 Minuten einstellbar. ⁄ Aktive und passive Sicherheitsvorrichtungen ⁄ Chain tensioner for a correct mechanical operativity (except for ⁄ Hermetisch geschlossenes Chassis für bessere Hygiene. ⁄ 1 oder 2 Geschwindigkeiten. ⁄ Pneumatischer Teleskoparm für die Kippkopfversion (30 FOR EVERY MODEL FX-RB / FXID-RBID standard outfit). 20 and...

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PER IMPASTI TRADIZIONALI / FOR STANDARD DOUGH / POUR MÉLANGES TRADITIONNELS / FÜR TRADITIONELLE TEIGE / PARA MASAS TRADICIONALES Velocità Speed Vitesse Geschw. Velocidad Quantità 3 Quantity Quantité Menge Cantidad Capacità Vasca Bowl Capacity Capacité Cuve Kesselinhalt Capacidad Tina Diametro vasca Bowl diameter Diamètre cuve Kessel Durchm Diametro tina Vasca / Spirale Bowl / Spiral Cuve / Spirale Kessel / Spirale Tina / Espiral Peso Netto / Lordo Net / Gross Weight Poids Net / Brut Netto / Brutto Gewicht Peso Neto / Bruto Alimentazione 2 Supply Alimentation Anschluss Alimentación I valori riportati...

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PER IMPASTI IDRATATI / FOR HYDRATED DOUGH / POUR LES PÂTES HYDRATÉES / FÜR HYDRATIERTE TEIGE / PARA MASAS HYDRATADAS Velocità Speed Vitesse Geschw. Velocidad Quantità 3 Quantity Quantité Menge Cantidad Capacità Vasca Bowl Capacity Capacité Cuve Kesselinhalt Capacidad Tina Diametro vasca Bowl diameter Diamètre cuve Kessel Durchm Diametro tina Vasca / Spirale Bowl / Spiral Cuve / Spirale Kessel / Spirale Tina / Espiral Peso Netto / Lordo Net / Gross Weight Poids Net / Brut Netto / Brutto Gewicht Peso Neto / Bruto Alimentazione 2 Supply Alimentation Anschluss Alimentación I valori riportati sono...

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A guide to output* Une idée de la productivité* Backleistung* Una idea de productividad* I valori riportati sono medi e indicativi. / Values quoted are average and approximate only. / Les valeurs indiquées sont moyennes e indicatives. / Die angegebenen Werte sind Durchschnitts- und Richtwerte. / Los valores referidos son valores promedio e indicativos. La tabella indica il numero di porzioni ottenibili in funzione della grammatura della pizza da realizzare e del modello di impastatrice utilizzata. The table shows the numbers of dough Die Tabelle gibt die Anzahl der Portionen balls you can obtain...

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Come funzionano le impastatrici? Un impasto in 5 mosse. How do our mixers work? The perfect dough in 5 steps. Wie funktioniert der Teigkneter? Ein Teig in 5 Schritten. Comment les pétrins fonctionnent ils? De la pâte en 5 gestes. ¿Cómo funcionan las amasadoras? Una masa con 5 movimientos. ES. Versa nell’impastatrice il 50% della farina. EN. Pour 50% of the flour into the mixer. la moitié de la farine dans le pétrin. Sie die Hälfte des Mehls in den Kessel. Aggiungi il lievito già sciolto in poca acqua (il 5%) a circa 38 °C. the yeast previously dissolved in a little water (5%) at approx. 38 °C....

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.

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