Subcategories

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  SOFTENER

  <p>Complete water softeners for bars and restaurants, reducing the hardness of water entering dishwashers and coffee machines, preventing limescale build-up.</p> <p><strong>Capacity</strong>: 8 or 12 litres, both with a <strong>double tap</strong> — while one resin bed is working, the other can regenerate, guaranteeing continuous service without interruptions.</p> <p>For softener spare parts see <a href="/en/water-softener.html">Water Softener Spare Parts</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which capacity should I choose, 8 or 12 litres?</strong><br>Based on water consumption and local hardness: higher usage volumes require the larger capacity to regenerate less often.</p> <p><strong>What is the double tap for?</strong><br>It lets you keep delivering softened water on one side while the other is regenerating, without stopping service.</p>
• 

  KITCHEN EQUIPMENT

  <p>Small appliances and countertop equipment for professional and intensive home kitchens: fryers, toasters, burger presses, juice extractors and other compact machines.</p> <p><strong>Fryers</strong>: available in single (4, 8 or 10 litre) or double (4+4L) versions, with or without an oil drain tap.</p> <p><strong>Toasters and toast presses</strong>: with 2 or 4 clamps, for quick toasting of sandwiches and toast.</p> <p><strong>Burger presses</strong>: available in 100 or 130mm diameter, to shape burgers uniformly.</p> <p><strong>Other machines</strong>: auger-type juice extractor (slow juicer), compact countertop meat grinder, tomato press, combination microwave/grill oven.</p> <p>For parts for each machine search for the specific model or go back to <a href="/en/professional-products.html">Professional Equipment</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Is a fryer with or without a tap better?</strong><br>The tap lets you drain used oil without tipping the tank, convenient for more frequent, cleaner oil changes.</p> <p><strong>What's the advantage of an auger extractor over a traditional centrifuge?</strong><br>It works at low speed, heating the juice less and preserving vitamins and enzymes better than a high-speed centrifuge.</p>
• 

  BARBECUE

  <p>Barbecue</p>
• 

  SCALES AND PLATFORMS

  laboratory scales, technical and analytical, bench or ground scales, weighing platforms and load cells of all sizes and capacities, weighing scales, piece counters, weighs, with mechanical and electronic printers
• 

  CENTRIFUGAL PULLERS CUTTER

  <pre class="tw-data-text tw-ta tw-text-small" id="tw-target-text" dir="ltr"><span lang="en" xml:lang="en">Centrifugal cutter pullers Centrifugal cutter extractors for sale online at discount prices and on offer with delivery throughout Italy on agworksolution.it</span></pre>
• 

  FRYER

  <p>Professional and domestic fryers by <strong>Fama</strong> and <strong>RGV</strong>, in various capacities and configurations.</p><p><strong>Single or double</strong>: the <strong>double</strong> versions (e.g. 4+4L, 8+8L, 10+10L) have two independent tanks, useful for frying different foods without mixing flavours or oils.</p><p><strong>Available capacities</strong>: from 4 to 10 litres per tank, to be chosen based on production volume.</p><p><strong>With or without tap</strong>: the <strong>drain tap</strong> lets you empty spent oil without tipping the tank, handy for frequent oil changes.</p><p>For spare parts go back to <a href="/en/professional-products.html">Professional Products</a>.</p><p><strong>Frequently asked questions</strong></p><p><strong>Is a single or double fryer better?</strong><br>The double lets you fry different foods at the same time without mixing flavours; the single is more compact for smaller volumes.</p><p><strong>Is the drain tap worth having?</strong><br>Yes if you change the oil frequently: it saves you from having to tip the tank to empty it.</p>
• 

  BLENDERS AND WHISKS

  <p>Discover all kinds of kitchen appliances &mdash; blenders, whisks, kitchen robots, juicers/centrifuges, mixers and choppers &mdash; for preparing healthy food at home or in your restaurant business.</p>
• 

  HAMBURGERS AND BATTICARNI

  <address class="tw-data-text tw-ta tw-text-small" id="tw-target-text" dir="ltr"><span lang="en" xml:lang="en">Hamburgers and batticarni machineries for the preparation of various sizes of burgers, aluminum meat press, press and online sales of hamburgers</span></address>
• 

  FILLING

  <address class="tw-data-text tw-ta tw-text-small" id="tw-target-text" dir="ltr"><span lang="en" xml:lang="en">manual sausage fillers for cold cuts, INOX or painted, horizontal or vertical, with capacity up to 15Kg, at the best price and on sale online</span></address>
• 

  MEAT MIXERS

  <p>Fama meat mixers, professional machines for blending minced meat with spices, salt and other ingredients before it goes into sausages or burgers, ensuring even distribution without warming the mix.</p> <p><strong>Models available</strong>: <strong>FIC 30M</strong> (30kg, three-phase), <strong>FIC 50M</strong> (50kg, three-phase) and <strong>FIC 50B</strong> — capacity should be chosen based on the workshop's daily production volume.</p> <p>For other meat processing machines see <a href="/en/minced-meat-grater.html">Meat Mincers and Graters</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which capacity should I choose, 30 or 50kg?</strong><br>Based on the volume of meat processed in a typical cycle: 30kg for smaller runs, 50kg for larger volumes.</p> <p><strong>Does the mixer replace mixing by hand?</strong><br>Yes, it gives a more even and faster blend of meat and ingredients than hand mixing, while keeping the mix cold.</p>
• 

  WASH

  <p>Section dedicated to professional washing equipment: for dishwasher and glasswasher spare parts (gaskets, heating elements, pumps) see <a href="/en/lavaggio.html">Washing and Dishwashers</a>. For other catering equipment go back to <a href="/en/professional-products.html">Professional Products</a>.</p>
• 

  COFFEE GRINDER

  <p>Professional coffee grinders for bars and restaurants, available as standalone machines or combined with other functions.</p><p><strong>Simple coffee grinder</strong>: mod. FMC6 (230V, 340W, 1400 rpm, Ø65mm burrs).</p><p><strong>Grinder-doser</strong>: mod. FMX (automatically doses the amount of ground coffee) and <strong>FMXT</strong> (with a timer for time-based dosing).</p><p><strong>Combined units</strong>: coffee or pepper grinder (mod. CS), coffee grinder and grater, coffee grinder/grater/pepper grinder — a single machine for multiple functions, available single-phase or three-phase.</p><p><strong>How to choose</strong>: the grinder-doser suits medium-to-high volume use where consistent dosing is needed; combined units are useful for saving space when several functions are needed.</p><p>For other machinery go back to <a href="/en/professional-products.html">Professional Products</a>.</p><p><strong>Frequently asked questions</strong></p><p><strong>What's the difference between FMX and FMXT?</strong><br>FMXT adds a timer for time-based dosing, on top of FMX's basic automatic dosing function.</p><p><strong>Is the combined coffee grinder/grater worth it?</strong><br>Yes, if you need both functions and want to save space with a single machine instead of two separate ones.</p>
• 

  MIXER

  <p>Professional immersion mixers for bases, sauces, pur&eacute;es and soups prepared in large batches: compared to a domestic kitchen blender, they offer the power and sturdiness needed for continuous use in a food-prep lab.</p> <p><strong>Motor body and mixing shaft sold separately</strong>: the motor unit (RGV MI22V, MI35V, MI50V line) pairs with mixing shafts of different lengths &mdash; 250, 300 or 400mm &mdash; chosen according to the depth of the container you're working in. The range also includes the Fama FM 250W shaft, 200mm long.</p> <p><strong>How to choose</strong>: the deeper the container or the higher the batch volume, the more power the motor body and the longer the mixing shaft need to be.</p> <p>Looking for a lighter version for smaller jobs? See <a href="/en/light-line-immersion-mixers.html">Mixer Linea Light</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Can I use the same motor body with different mixing shafts?</strong><br>Yes, RGV mixing shafts of different lengths fit the same compatible motor unit, letting you match the shaft length to the container.</p> <p><strong>What's the difference from a regular kitchen mixer?</strong><br>Higher power and continuous-duty capability, designed for repeated professional use in a lab, not occasional home use.</p>
• 

  PEELER

  <p>The <strong>Fama Industrie</strong> range of potato peelers, available in 5, 10 and 18 kg capacities, significantly cuts down manual peeling time in a professional kitchen.</p> <p><strong>Available capacities</strong>: 5, 10 and 18 kg, to be chosen based on your daily processing volume.</p> <p><strong>Versions</strong>: <strong>countertop</strong> (compact) or <strong>with drawer and filter included</strong> (collects peel and scraps during processing); also available with a <strong>tall base</strong> for a more comfortable working height.</p> <p><strong>Power supply</strong>: single-phase and three-phase versions available on all capacities.</p> <p>For spare parts (abrasive discs, bands, covers) go back to <a href="/en/potato-peelers-and-shellfish-cleaners.html">Spare Parts for Potato Peelers and Shellfish Cleaners</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which capacity should I choose for my business?</strong><br>5 kg for smaller volumes, 10-18 kg for restaurants/hotels with intensive daily potato processing.</p> <p><strong>What is the drawer with filter for?</strong><br>It collects peel and scraps separately during peeling, making emptying easier compared to the simple countertop version.</p>
• 

  PLATES AND TOASTERS

  <p>Find the ideal plate or toaster for your bar or restaurant among our wide range of professional equipment. High-quality machines for heating sandwiches and toast, for your business or for home use.</p>
• 

  PLANETARY AND SPIRAL MIXERS

  <p>Countertop planetary mixers and spiral kneaders for pastry and bakery workshops: planetary mixers (KitchenAid-style) suit small volumes and versatile jobs (creams, light doughs, whipping), while spiral kneaders handle larger volumes of bread and pizza dough.</p> <p><strong>Fama spiral kneader range</strong>: available with <a href="/en/fama-spiral-mixers-fixed-head.html">fixed head</a> or <a href="/en/fama-spiral-mixers-tilting-head.html">lifting head</a>, 18 or 25kg capacity. The catalogue also includes the RGV Pastaprof 10-litre planetary mixer and the Easten Premium EF716 mixer with accessories.</p> <p>For planetary mixer and kneader spare parts see <a href="/en/kneaders.html">Kneader Spare Parts</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Is a planetary mixer or a spiral kneader better?</strong><br>The planetary mixer is more versatile for small volumes and mixed jobs (creams, whipping, light doughs); the spiral kneader is designed specifically for large quantities of bread and pizza dough.</p> <p><strong>Fixed or lifting head on the Fama spiral kneader?</strong><br>The lifting head makes cleaning and dough removal easier and costs more; the fixed head is cheaper and more compact.</p>
• 

  CLEAN MUSSELS

  <address class="tw-data-text tw-ta tw-text-small" id="tw-target-text" dir="ltr"><span lang="en" xml:lang="en">the Clean mussels, a professional appliance ideal for hotels, restaurants, fast-food etc.</span></address>
• 

  REFRIGERATION

  <p>Machines and equipment for professional refrigeration: ventilated refrigerated cabinets and display cases for bakeries and catering.</p><p><strong>Fama refrigerated cabinets</strong>: available in two temperature ranges — <strong>0/+10°C</strong> (standard refrigeration, for short-term storage) and <strong>-18/-22°C</strong> (freezing, for long-term storage) — both with forced ventilation for a uniform temperature.</p><p><strong>How to choose</strong>: the correct temperature depends on the type of food and the intended storage time — 0/+10°C for fresh products in daily use, -18/-22°C for frozen goods.</p><p>For spare parts (gaskets, components) see <a href="/en/refrigeration-spare-parts.html">Refrigeration Spare Parts</a>.</p><p><strong>Frequently asked questions</strong></p><p><strong>What is the difference between the two temperature ranges?</strong><br>0/+10°C is for standard refrigerated storage, -18/-22°C for long-term freezing: the choice depends on the type of product to be stored.</p><p><strong>Why is forced ventilation important?</strong><br>It ensures a uniform temperature throughout the compartment, avoiding warmer or colder spots that would compromise storage.</p>
• 

  PASTA DOUGH SHEETERS

  <p>The dough sheeter flattens dough into a uniform layer by passing it between two adjustable rollers, cutting time and effort compared to rolling by hand: it's the essential tool for pastry, bakery, pizza and croissant production in workshops handling regular volumes.</p> <p><strong>Stainless steel or wooden roller</strong>: the <strong>stainless steel</strong> version is the most common in professional workshops, easy to clean and sanitise; the <strong>wooden</strong> version, more artisanal in tradition, holds less dough during more delicate work and remains preferred for certain leavened doughs.</p> <p><strong>Roller width</strong>: 320, 400 or 500 mm — the wider the band of dough processed at each pass, the higher the hourly output. Each model is available in single-phase or three-phase versions.</p> <p>Looking for spare parts for your dough sheeter? See <a href="/en/pizza-dough-sheeter-spare-parts.html">Pizza Roller and Dough Sheeter Spare Parts</a> (belts, gears, cross-arm).</p> <p><strong>Frequently asked questions</strong></p> <p><strong>What roller width should I choose?</strong><br>320mm for smaller volumes or tight spaces, 400-500mm for workshops with more intensive production and larger dough pieces.</p> <p><strong>Stainless steel or wooden roller: which is better?</strong><br>Stainless steel is the more versatile, easier-to-sanitise choice; wood remains preferred by those working very hydrated doughs or following a more traditional process.</p>
• 

  VACUUM

  <p>Bell-type vacuum packing machines for professional and home food preservation, together with the vacuum bags they use.</p> <p><strong>Embossed bags</strong>: for bell/chamber machines, in the most common sizes (15x25, 20x30, 25x35, 30x40 cm) &mdash; the embossed texture lets air escape during the vacuum cycle.</p> <p><strong>Roll bags</strong>: smooth, available in 15, 20 and 30cm widths, to be cut to size.</p> <p><strong>How to choose</strong>: a bell/chamber machine always uses embossed bags (not smooth roll bags, which are for external bar-sealing machines); pick the size based on the food item to be preserved.</p> <p><strong>Browse by brand</strong>: <a href="/en/rgv-vacuum-packing-machines.html">RGV Vacuum Packing Machines</a> (plus <a href="/en/rgv-vacuum-spare-parts.html">RGV spare parts</a>), <a href="/en/sirman-vacuum-spare-parts.html">Sirman Vacuum</a>, <a href="/en/fama-vacuum-packing-machines.html">Fama Vacuum Packing Machines</a>.</p> <p>For spare parts (gaskets, pumps, sealing bars) see <a href="/en/vacuum-packing-spare-parts.html">Vacuum Packing Spare Parts</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Why do bags for bell machines need to be embossed?</strong><br>The texture creates channels for air to escape during suction: a smooth bag wouldn't allow an effective vacuum on this type of machine.</p> <p><strong>What bag size should I choose?</strong><br>Choose a size slightly larger than the food item to be preserved, leaving room for the seal.</p>
• 

  CITRUS JUICERS

  <p>Professional citrus juicers for bars, delis and venues with regular fresh juice consumption.</p> <p><strong>MSP</strong>: stainless steel basin, automatic squeezing via rotating cone, for higher-volume work. <strong>MSP2</strong>: lever-operated, assisted manual squeezing, more compact and affordable. <strong>RGV Arancia Express</strong>: compact model designed for orange juice and small venues.</p> <p>For juicer spare parts see <a href="/en/citrus-juicers-and-centrifuges.html">Juicer and Centrifuge Spare Parts</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Is the automatic MSP or the lever-operated MSP2 better?</strong><br>The automatic MSP suits higher work volumes; the lever-operated MSP2 is more affordable and suited to more occasional use.</p> <p><strong>Is the Arancia Express suitable for a small bar?</strong><br>Yes, it's designed for venues with limited space and regular but not intensive consumption.</p>
• 

  ROLL OUT PIZZA

  <p>The pizza dough roller flattens the pizza dough disc evenly and quickly by passing it between adjustable rollers, replacing hand-stretching and giving a uniform thickness to every pizza base.</p> <p><strong>Models by roller width</strong>: L30 (30cm) and L40 (40cm) — the width sets the maximum dough diameter you can process in a single pass. <strong>Single roller or parallel rollers</strong>: the parallel-roller version (L40P) gives an even more uniform thickness on more delicate doughs.</p> <p>The range also includes the Everest PDIV300 <strong>dough divider</strong>, which automatically splits the dough into dough balls ready for rolling out.</p> <p>For spare parts for the pizza dough roller see <a href="/en/pizza-dough-sheeter-spare-parts.html">Pizza Dough Roller Spare Parts</a>; for the pastry dough sheeter see <a href="/en/pasta-dough-sheeters.html">Dough Sheeters</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which model should I choose, L30 or L40?</strong><br>Base it on the maximum pizza diameter you usually prepare: L40 for larger pizzas or more intensive production.</p> <p><strong>Do I need the dough divider too?</strong><br>If you work with large volumes, the dough divider speeds up preparing dough balls before rolling out.</p>
• 

  VEGETABLE CUTTER AND CUT MOZZARELLA

  <p><strong>Mozzarella cutters</strong> and <strong>Elite New vegetable cutters</strong> with stainless steel casing, available in single-phase or three-phase versions.</p> <p><strong>Mozzarella cutter</strong>: cuts into regular cones using interchangeable cones with different hole sizes (e.g. 2.5mm, 4mm, 7mm) or blades for thicker slices (2mm thickness) — the right hole size/thickness depends on the type of cut required.</p> <p><strong>Elite New vegetable cutter</strong>: works with interchangeable discs for different cut types — slices (including a "delicate" setting for soft vegetables), dice, strips (including curved) — available with or without discs included.</p> <p>For individual discs and spare parts for these machines see <a href="/en/cutter-mixer-spare-parts.html">Spare Parts for Vegetable Cutters and Cutter Mixers</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>How do I choose the right cone for the mozzarella cutter?</strong><br>The cone's hole size determines the thickness/format of the cut: smaller holes (2.5-4mm) for finer cuts, larger ones (7mm) for thicker cuts.</p> <p><strong>Is it worth buying the machine with or without discs?</strong><br>If you already have compatible discs from a previous machine, the version without discs is cheaper; otherwise the version with discs included gives you the most common cut formats right away.</p>
• 

  MINCED MEAT GRATER

  <p>Range of combined meat grinder-graters from <strong>Fama</strong>: a single machine that combines meat mincing and grating in one motor housing.</p> <p><strong>Model codes</strong>: the number indicates the size (8, 12, 22), while the letter identifies the version — <strong>TG</strong> (base), <strong>TGI</strong> (stainless steel casing) and <strong>TGK Uniko</strong> (Uniko line). <strong>Retro</strong> versions with vintage styling are also available on sizes 8 and 12.</p> <p><strong>Power supply</strong>: single-phase and three-phase versions available on almost all sizes.</p> <p><strong>How to choose the right size</strong>: the model number gives an indication of processing capacity — larger sizes (22) suit higher volumes than the 8 or 12, which are aimed at home use or small butcher shops.</p> <p>For other machinery go back to <a href="/en/professional-products.html">Machinery</a>; for Fama meat grinders without the grater function see <a href="/en/fama-meat-grinder.html">Fama Meat Grinder</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>What's the advantage of the combined grater function?</strong><br>It lets you mince meat and grate cheese/bread with a single machine, saving space compared to two separate appliances.</p> <p><strong>What's the difference between TG and TGI?</strong><br>TG is the base version, TGI has a stainless steel casing with extra protective housing — same size, different finish and protection.</p>
• 

  ICE CRUSHER

  <p>Machines for crushing and breaking ice, for cocktail bars, ice cream shops and delis preparing granitas, cocktails and cold drinks.</p> <p><strong>Fama MTG6 ice crusher</strong>: finely crushed ice, ideal for granitas and frapp\xc3\xa9 cocktails. <strong>Fama MSG100 ice breaker</strong>: larger chunks, for glasses served on the rocks. <strong>RGV Mojito Junior</strong>: compact ice crusher designed for cocktails based on crushed ice, such as the mojito.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>What's the difference between an ice crusher and an ice breaker?</strong><br>The ice crusher produces fine ice for granitas and frapp\xc3\xa9 drinks, the ice breaker produces larger chunks for drinks served with whole ice.</p> <p><strong>Is the Mojito Junior suitable for a small bar?</strong><br>Yes, it's a compact model designed specifically for stations with limited space.</p>