iMix iK Kneading Machine
The fork replicates the motion of a human arm kneading by hand. The Moretti Forni iK fork mixer delivers high oxygenation and perfect homogeneity while keeping dough temperature low and constant throughout the cycle. Where spiral mixers develop gluten through speed, the fork develops it through gentle folding - producing a lighter, more open crumb structure ideal for ciabatta, focaccia, and high-hydration pizza doughs. Two sizes: iK 25/2 for 25 kg and iK 35/2 for 35 kg. Both run on 220V/3ph/60Hz.
Features
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Fork Action Mimics Hand Kneading The fork and rotating bowl work together to fold and stretch dough gently, reproducing the motion of hands kneading. High oxygenation with minimal mechanical stress on gluten structure. |
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Low Dough Temperature The fork shape ensures a low and constant temperature throughout kneading. No overheating, even on long cycles with high-hydration doughs. Let your oven cook the dough, not your mixer. |
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Dual Speed on Both Models Slow first speed for hydration and incorporation, fast second for development. Both models include a built-in timer with automatic shutoff. |
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Stainless Steel, Polycarbonate Cover Stainless steel frame, bowl, fork, and tool-holder shaft. Transparent polycarbonate bowl cover with safety interlock. Castors with brakes. Chain drive with geared motor. |
Specifications
| iK 25/2 | iK 35/2 | |
| Dough Capacity | 25 kg (55 lbs) | 35 kg (77 lbs) |
| Flour Capacity | 17 kg (37 lbs) | 23 kg (50 lbs) |
| Bowl | 34 qt | 43 L |
| Speed | 2 | 2 |
| Power | 220V / 3ph / 60Hz | |
| Certifications | ETL, NSF | |
| Origin | Made in Italy |
Downloads
| iK Fork Kneader Brochure · PDF |
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