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Preparing all kinds of creams and pastry specialities, pasteurizing and freezing the various mixes for gelato.

Main functions

• Automate and speed up all the manual operations, thus reducing time and labour, whilst guaranteeing optimal hygienic conditions.

• Mix, stir and blend the ingredients at temperature for the set time and speed: milk, cream, powdered milk, flour, fruit, sugar, dextrose, eggs, emulsifiers, stabilizers, etc. required to prepare classic creams, bakery specialities, gastronomic dishes and the various mixes for ice cream shops.

• Heat, sanitize and cook: melt fats and chocolate, hydrate the solid parts, eliminate most pathogenic bacterial flora and vaporize excess water.

• Temper dark, milk and white chocolate.

• Cool and complete the pasteurization process.

• Freeze the mix, incorporating air in the product: ice cream, gelato, sorbet, (not in granita).

Primary use

PASTRY

• Cream ( custard cream, English cream, butter cream, zabaione, etc.)

• Dough (choux paste, hazelnut cookies, etc.)

• Fruit processing (toppings, sauces, ripple sauces, icing, jams, jellies, etc.)

• Base mix (meringues, pâte à bombe)

• Icing

• Ganache, Bavarian cream, panna cotta, crème caramel,etc.

• Chocolate tempering (possible use)

Secondary use

GELATO & ICE CREAM

• Pasteurizing

• Gelato

• Sorbetto

• Granita (Slush)

Secondary use

GASTRONOMY

• Bechamel, Sauces, Polenta, Ricotta, Mascarpone, Mayonnaise, Veloute, Fillings, mashed potatoes …ecc.

If you need additional information about our products, contact us directly.