Bain-marie system (with glycol), both for hot and cold phases, which allows to set T° up to 115°C (239°F) maintaining the organic characteristics of the product.
The IES electronic eliminates the phenomenon of the thermal inertia, thanks to a patented system, which allows an extreme working precision at the desired temperatures, reducing the energy consumption.
Possibility to set the glycol T° below 100°C (212°F) for delicate products.
Automatic no-frost function.
Stainless steel agitator with mobile scrapers working on walls and bottom and ancillary equipment for cooked cream and chocolate tempering.
Programmable continuous or cyclic agitation.
Possibility to set 10 different agitation speeds for the different phases of the cycle (with inverter).
Transparent cover and hopper for the steam extraction.
Steel grid to pour the ingredients during the working phase.
GX Fresh Gelato Machine
Advantage and Pluses:
Enhanced refrigeration system to reduce the freezing cycles and the refill and for a higher consistency of the ice-cream.
Complete independency of the cylinder for the maximum flexibility of use.
Possibility to add hard pieces nuts, chocolate, fruit, etc.
Steel agitators with easily removable scraper blade for an easy cleaning.
Transparent lids, enabling the customer to see and follow the freezing process.
“Anti-fog” system (patent pending) to avoid condensation under the lids.
Dedicated spatulas (patented pending) which, through a practica quick release system, set a new standard of hygiene, protecting the product against all kinds of contamination. The part of the spatula in contact with gelato is placed at
a negative temperature in the area of the freezing cylinder, protected through the transparent dome lid. The handle remains outside the food area, at room temperature, in the defined position for a visual impact of the bench extremely
tidy.
Safety switch on the lids.
Cleaning system of the cylinders, directly connected to a removable front drain. Internal preparation for a direct discharge into the water mains.
Available with protective glass (optional).
Customized graphic upon request (optional).
MIX-8
Advantage and Pluses:
Bain-Marie mix treatment system.
8-litre capacity steel cylinder-block vat.
Quick release eccentric beater for the best mixing of the product and an homogeneous distribution of the heat.
Limited size and dimensions to facilitate the positioning of the equipment in every part of the laboratory.
The particular shape of the dispenser allows to put the MIX 8 on top of the “T” and “TITAN” batch freezers in order to pour hot mixes directly into the barrel.
The IES electronic eliminates the phenomenon of the thermal inertia, thanks to a patented system, which allows an extreme working precision at the desired temperatures, reducing the energy consumption.
PEB 30 Pasteurizer
Advantage and Pluses:
The bain-marie mix treatment allows to set the T° up to 90°C (194°F) maintaining the organic characteristics of the products.
The IES electronic eliminates the phenomenon of the thermal inertia, thanks to a patented system, which allows an extreme working precision at the desired temperatures, reducing the energy consumption.
Automatic no-frost function.
Stainless steel cylinder-block vat.
Outlet spigot with independent washing system for an efficient cleaning after each mix drawing.
High positioned spigot allows the use of big containers.
Quick release steel agitator, fully detachable.
High-precision vat temperature control through a dip probe.
Automatic cycle restart in case of electrical blackout.
Prearrangement for printer connection (optional).
Possibility to check the timing from the beginning of the preservation at 4°C (39°F).
T4S & T5S
Advantage and Pluses:
Highly efficient freezing cylinder with direct expansion (only T4S).
Steel beater with mobile scrapers.
Cylinder-block steel door (optional for T5S) with double safety system on grid and door.
Limited size and power consumption.
The electronic IES features a new consistency control system, that further improves the precision during the different working conditions.
TWIN 35
Advantage and Pluses: Heater:
The bain-marie system allows to reach temperatures up to 105°C (221°F), maintaining the characteristics of the product. Innovative delivery/transfer spigot (patent):
wide diameter for a quick emptying of the heater even with extremely dense products;
swivelled position for drawing the product at the end of the cycle without engaging the freezing cylinder, allowing the separate use of heater and batch freezer;
quick and complete release.
Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom.
High-precision vat temperature control through a dip probe.
Batch freezer
The electronic IES (patent) features a new consistency control system, that further improves the precision during the different working conditions.
Highly efficient freezing cylinder with direct expansion.
Steel beater with mobile scrapers.
High-speed extraction with an “extra chill” option to get the best product consistency.
TWIN 4
Advantage and Pluses: Heater:
The bain-marie system allows to reach temperatures up to 105°C (221° F), maintaining the characteristics of the product.
Innovative delivery/transfer spigot (patent):
wide diameter for a quick emptying of the heater even with extremely dense products;
swivelled position for drawing the product at the end of the cycle without engaging the freezing cylinder, allowing the separate use of heater and batch freezer;
quick and complete release.
Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom.
High-precision vat temperature control through a dip probe. Batch freezer
Highly efficient freezing cylinder with direct expansion.
Steel beater with removable scrapers.
The electronic IES (patent) features a new consistency control system, that further improves the precision during the different working conditions.
