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Cream Cookers
Termocrema T 30
Termocrema T 60
Termocrema T 150
TOP LEVEL CREAM COOKERS
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Termocrema T 30
Termocrema T 60
Termocrema T 150
TOP LEVEL CREAM COOKERS
Cream cookers are mainly used for pastry to prepare creams (pastry cream, English cream, butter cream, etc.), ganache, zabaglione, fruit poché, yogurt, choux paste.
Features
The double lid allows ingredients to be added during processing without stopping the mixing; improves also steam removal. 
Termocrema 150 high-performance machine with large production capacity, according to Telme brand identity.
Resistive 5 inch colour Touch Screen (also usable with gloves), an intuitive easy to use interface.
Inverter to modify the speed of the beater.
Indirect heating with food safe heat-conducting liquid, to protect the organoleptic properties of ingredients.
Optional washing unit to sanitize and guarantee maximum hygiene. Allows various types of uses: guide the water jet and establish correct doses; clean more than one machine at a time; possibly mix hot and cold water.
Main functions
Automate and speed up all operations requiring manual work, time and effort, guaranteeing quality processing with excellent hygiene.
Mix, blend and stir, at the required temperature for the necessary time and at the preset speed all ingredients: milk, cream, powdered milk, flour, fruit, sugar, dextrose, eggs, emulsifiers, stabilizers, etc., needed for classic creams, cake & pastry specialities and gastronomical products as well as various mixes for gelato.
Heat, sanitize and cook: melt fats, chocolate, hydrate solid parts, eliminate pathogenic bacteria and vaporize excess of water.
Cool and complete pasteurization, preventing the growth of residual bacteria, and maintain the product at the temperature required by the regulations.
Rapid and complete discharge of the ready product.
Memorize the last cycle. In case of power failure, if necessary, the process is repeated.
Primary use
Pastry use
- 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.
Secondary use
Gastronomy
- Bechamel, Sauces, Polenta, Ricotta, Mascarpone, Mayonnaise, Veloute, Fillings, mashed potatoes …ecc.
Gelato & Ice cream
- Pasteurizing
Technical Data
| Model | WIDTH / DEPTH / HEIGHT | POWER | CONDENSATION | MIX FOR CYLINDER, L | CYCLE LENGTH, MIN |
|---|---|---|---|---|---|
| TERMOCREMA T 30 | 55x65x115 cm |
9,5 A - 4,5 kW V 400/50/3 | air/water | 15÷30 | 90÷130 |
| TERMOCREMA T 60 | 55x65x120 cm |
16 A - 9 kW V 400/50/3 | water | 30÷60 | 90÷130 |
| TERMOCREMA T 150 | 78x96x120 cm |
32 A - 20,2 kW V 400/50/3 | water | 50÷150 | 90÷130 |
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