Certified professional pizza ovens and accessories
for your business.
Our solutions guarantee high baking experience for each kind of pizza: classic, Neapolitan style, tray-baked, “gourmet, “al taglio”, “in pala”, etc. Innovative technologies and iconic design for a product proudly Made in Italy.
A long tradition made of passion, competence and innovation is the basis of the proposal of professional pizza ovens: different models and types to meet all the needs of an increasingly stratified clientele. Valoriani ovens are available with wood, gas or electric power to allow pizza makers to adapt to different types of cooking and preparation. An elegant and functional design, the possibility of customizing the dome using mosaic or fiberglass, clean and modern lines that integrate well into any environment.
A professional three-phase dough mixer with dual motors and touch-screen control, ideal for high-hydration doughs. It offers adjustable speed, temperature monitoring, and programmable functions to ensure consistent, high-quality results every time.
Each Berkel professional slicer is a gem of technology, designed to give its best in butcher's and delicatessen shops, but also in delicatessens and places where food care is essential. The sturdiness of the materials combined with an ergonomic design ensure comfortable and safe use, session after session.
Linea Dori brings Italian craftsmanship to your kitchen with a premium range of electric dough machines, food mixers, and professional accessories. Designed for bakeries, pastry shops, and restaurants, each product combines robust engineering with reliable performance to handle the demands of daily professional use.
Genus Dei specializes in high-quality dough boxes, trays, racks, and kitchen organization accessories made from food-grade materials. With a focus on durability and hygiene, Genus Dei products are built to withstand the rigors of professional kitchens, pizzerias, and bakeries, ensuring your ingredients and dough are always stored and organized to perfection.
