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The functional and cost-effective cream whippers of the Professional Series process light and heavy creams, into the desired type of whipped cream..
Both liquid and whipped cream are suitably refrigerated during the entire process in the machine until the dispensing.
The removable container, indirectly cooled, keeps the liquid cream in perfect conditions and does not separate fat from water.
The liquid cream and the aspirated air are forced by the rotary pump into the labyrinth which offers different resistances depending on the percentage of fat in the liquid cream.
The air valve regulates the increase in volume of the liquid cream with more or less amount of air.
The removable container facilitates washing and sanitizing for the best possible hygiene. Equipped with a rotary pump, the pumps are rinsed through without requiring daily disassembly.
They keep the liquid cream at 4°C
The pump pushes liquid cream and air through the labyrinth and they are transformed into whipped cream .
Dispense whipped cream: with manually controlled servings. The desired quantity of product is instantly obtained.
Whipped cream decorates different products, making them more appetising .
Boost sales and creates added value . Whipped cream is integral part of many ice cream, bakery, pastry and gastronomy specialities.
| Model | CAPACITY | DIMENSIONS | COOLING | V / Hz / Ph | A | kW | PRODUCTION |
|---|---|---|---|---|---|---|---|
| PRIMA 2 | 2 L | 25x41x40 cm | air |
230 V / 50 Hz / 1 Ph 220 V / 60 Hz / 1 Ph |
4 A 5 A | 0,3 kW | 100 L / h |
| PRIMA 5 | 5 L | 28x44x40 cm | air |
230 V / 50 Hz / 1 Ph 220 V / 60 Hz / 1 Ph |
4 A 5 A | 0,4 kW | 100 L / h |