Tekno Stamap Dealer Training: the first session at our Headquarters

On 9 July 2026, we welcomed a group of dealers and technical service operators to our showroom for a dedicated training day focused on Tekno Stamap machines.

The purpose of this initiative is simple, yet extremely important to us: those who sell our equipment or provide technical support should know our machines just as well as the people who design and build them. A catalogue or a technical data sheet alone is not enough. It is essential to see the machines in operation, work with them first-hand, and understand how they perform under real production conditions.

This event marks the first in a series of training sessions that Tekno Stamap has decided to dedicate to its sales network and external technicians—those who work every day alongside professionals in the bakery, pastry and pizza sectors, helping customers choose the right equipment and ensuring it performs at its best.

The Objectives of Tekno Stamap Training for Dealers and Service Technicians

Seven participants attended the event, all from Northern Italy: five dealers specialising in the bakery and pastry sectors and two technical service operators.

The group was intentionally kept small to ensure every aspect of the training could be covered in depth.

The programme had two main objectives:

• to provide an in-depth understanding of Tekno Stamap machines—including recently introduced, updated or lesser-known models—so that dealers can confidently present them to customers;
• to enable dealers to independently handle the most common technical support requests from customers, reducing the need to contact the manufacturer for routine issues.

Being able to recommend the most suitable machine or guide customers through machine adjustments, maintenance questions or minor operating issues means providing faster support, improving customer satisfaction and making the entire service network more efficient

The Machines at the Heart of the Training Day: Mixers and Dough Sheeters

The training combined classroom sessions with practical demonstrations: our production team—the people who assemble these machines every day—explained the features and operation of each model while participants took notes, asked questions and actively engaged throughout the day.

For every machine, the training followed the same structure:

• overview of machine operation and installation procedures;
• explanation of the main internal components;
• adjustment of specific machine settings, including belts, bowl clearance, calibration systems, tool height and more;
• cleaning and routine maintenance recommendations.

IBT Diving Arm Mixer

The day began with the IBT Diving Arm Mixer, designed for high-hydration doughs and premium long-fermentation products. Its alternating diving arms reproduce the gentle movement of hand kneading, ensuring consistent dough development, continuous production and reliable results even during long production cycles.

The machine is available in several sizes, from 45 to 160 litres, with side-mounted controls and two different control panel options: a variable-speed touchscreen panel; or a two-speed control panel with dual timers, depending on the needs of the bakery or pastry laboratory.

In addition to explaining the machine’s operation and components, participants carried out a practical belt replacement exercise. The session also focused on practical advice gathered from real customer experience.

One example involved the incorrect use of the machine: in several cases, customers had added unsuitable ingredients—such as ice cubes—into the diving arm mixer.

This resulted in mechanical damage and avoidable breakdowns because the machine was never designed to process such materials. Although these recommendations are already included in the technical documentation, explaining them directly during training often has a much greater impact.

TK 2 Planetary Mixer

The programme then moved on to the TK 2 planetary mixer, designed to deliver precision and consistency in pastry and bakery production: creams, soft doughs and whipped mixtures remain uniform even during the most delicate preparations, where consistent quality is just as important as production speed.

For anyone interested in understanding the differences between a planetary mixer and a dough mixer—and when each solution is the best choice—we recommend reading our dedicated article comparing the two machines.

During the training, our technicians illustrated the internal components before focusing on two essential adjustments bowl clearance and tool height adjustment, including the scraper.

Although these may appear to be minor settings, they can have a significant impact on the quality of the finished product. Helping customers understand and correctly adjust these parameters leads to better processing performance and superior production results.

Helix Spiral Mixers: Helix VE and Helix AR

The training session on Tekno Stamap spiral mixers compared two configurations designed to meet different production and workflow requirements.

• The Helix VE 160–200 features a removable bowl that can be detached from the machine and moved easily, simplifying both the production process and dough handling.
• The Helix AR 140, on the other hand, is equipped with an automatic lifting and tipping system that unloads the dough directly onto the workbench, eliminating manual lifting and reducing operator effort.

For both models, participants received practical training covering machine start-up procedures, touchscreen control panel programming, machine levelling during installation and cleaning of all components that come into contact with the dough

Manual and Automatic Dough Sheeters

The manual sheeters were presented by highlighting the features that make a real difference in everyday production:

• ergonomic control levers;
• food-grade polyurethane conveyor belts compliant with current regulations;
• 84 mm calibration rollers;
• digital display;
• single-phase 220 V power supply.

Both the manual sheeter table top and the manual sheeter with base versions were demonstrated, allowing participants to experience the differences first-hand and better understand which solution best suits different production environments and workspace requirements.

The focus then shifted to the automatic dough sheeters, designed to laminate previously mixed dough with a fully automated process. Here, the training concentrated primarily on touchscreen programming and opening the machine base for routine maintenance and inspection.

Across every machine presented during the day, one message remained constant: regular and correct cleaning is essential. Proper cleaning prevents product build-up, helps avoid unnecessary breakdowns and keeps the equipment operating at peak efficiency over time.

It also ensures compliance with hygiene regulations and food safety best practices.

Although this recommendation may seem obvious, it often makes the difference between a machine that runs smoothly for years and one that requires avoidable service interventions, while also protecting the health and safety of both operators and end customers.

What Participants Took Away from the Training

The day provided participants with practical knowledge and tools they can immediately apply in their daily work, including:

• greater confidence and stronger technical expertise when presenting Tekno Stamap equipment to customers;
• awareness of the most common operating mistakes, allowing them to prevent avoidable breakdowns and unnecessary service calls;
• a better understanding of the differences between similar machine models, helping customers choose the most suitable solution for their business;
• the habit of considering routine cleaning as an essential part of maintaining machine performance and reliability over time.

Throughout this article we have discussed machines, models, components and adjustments—but the message goes beyond the equipment itself.

What we wanted to share through this first training event is a philosophy that has always guided Tekno Stamap: a well-trained sales and service network, long-term relationships and prompt, effective technical support make a real difference for the end customer.

This first training day at our showroom is only the beginning.

More sessions will follow, and we look forward to sharing them with you here on our website and across our social media channels.

Are you a professional in the bakery, pastry or pizza sector?

If you would like to learn more about Tekno Stamap or discover our machines in person, contact us or book a visit to our demonstration laboratory. We look forward to welcoming you.