Bernardi RS24 dough capacity and hydration
a dough range of 3 kg to 24 kg
The Bernardi RS24 uses two diving arms in a 35 L bowl for bakery and pizzeria batches. Bernardi rates it for 3 to 24 kg of finished dough, separately from its 2 to 15 kg flour range. Two speed steps provide 38 or 52 arm cycles per minute. A mechanical timer is included, and the kneading arms can be removed for unloading and cleaning. The standard version uses a 230 V single-phase supply. For egg pasta, Bernardi halves the maximum dough capacity.
Also known as: RS 24.
- The kneading arms can be removed for unloading and cleaning.
- A mechanical timer keeps the mixing duration visible.
- Two fixed speeds cover initial mixing and further kneading.
- The 124 kg machine needs a permanent place in the bakery.
- Egg pasta is limited to half the 24 kg maximum dough rating.