The models of the Professional Series, a whole laboratory in a single machine. The two vertical cylinders allow the simultaneous and consecutive use of the hot and the cold cycle.
Features
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Mix the ingredients: milk, cream, powdered milk, fruit, sugar, dextrose, eggs, emulsifier, stabilizer, etc. required to prepare gelato, ice cream, sorbet and granita.
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Heat and Sanitize: melt fats and chocolate and eliminate most pathogenic bacterial flora.
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Cool and complete the pasteurization process, keeping the residual bacterial flora dormant.
Conservation at the end of the cycle to help the operator.
Self-diagnosis to help the technical assistance.
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Freeze the mix while incorporating air into it. The smooth mechanical and thermal treatment produces a fine and creamy ice cream or gelato.
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Discharge the product ready to be sold immediately.
Special Features
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Fitted with separate heating and cooling for sequential production
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Are ideal for making gelato with specific recipes such as chocolate in all its various types: white, milk, sweet, dark, bitter, etc.
Specifications
GELATO & ICE CREAM
- Pasteurizing
- Gelato
- Sorbetto
- Icecream (own production)
- Slush
Functional data: factory settings
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Heating program:
Adjustment range +65°C ÷ +90°C – Factory setting +85°C -
Freezing program:
Adjustment range-12°C ÷ +6°C – Factory setting -9°C
Downloads
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