Dough mixers and vegetable cutters

Dough mixers, vegetable cutters, and pasta-making machines

Pizza dough in a 30-liter mixer, tomatoes sliced evenly in a single motion, and the dough divided into 18 equal portions – VEVOR equipment for pizzerias, bakeries, restaurant kitchens, and home cooking. Delivery throughout Latvia.

Dough mixers and blenders

6-liter kitchen mixers; commercial stand mixers (10–15 liters) with a dough hook, whisk, and spatula; 20–30-liter dough and meat mixers; 500–750 W immersion blenders for soups and sauces.

Vegetable and Fruit Slicers

Manual tomato and vegetable cutters (4.5–12 mm), French fry cutters, electric graters with 5 attachments, commercial shredders with 6 blades and discs, tomato sieve (90–160 kg/h), herb chopper.

Dough and Pasta Machinery

Pizza dough presses (24 and 38 cm), dough dividers (18–20 pieces), a pasta machine and a pasta attachment for a KitchenAid mixer, a tortilla press, and bread and cheese slicers.

Frequently Asked Questions

What kind of mixer should a pizzeria use?

For up to 50 pizzas a day, a 10-liter stand mixer is sufficient; for 100 or more pizzas, a 20–30-liter mixer with a spiral hook that can handle stiff dough is needed.

A manual or electric vegetable slicer?

Manual tomato and fry cutter—for a café serving 20–50 portions a day; electric slicer with discs—for a restaurant or production facility that slices by the kilogram.

Can a dough divider also be used for yeast dough?

Yes—the manual divider (18-piece capacity) divides 0.5–2 kg of yeast dough or layered dough into equal portions with a single lever; the electric divider (20-piece capacity) is designed for bakeries with continuous operation.