- 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, cook, sanitize ingredients, melt fats and chocolate, hydrate the solid parts, eliminate most of the pathogenic bacterial flora and vaporizes excess water.
- Temper dark, milk and white chocolate.
- Cool and conserve: complete the pasteurization process, keeping the residual bacterial flora in microbiostasis (sleeping) and maintains the final product compliant with the temperatures of the standards.
- Creams (custard cream, English cream, butter cream …)
- Poached fruits
Gelato & Ice Cream
- Pasteurizing mix for gelato and ice cream
|Model||WIDTH / DEPTH / HEIGHT||Power||Condensation||Mix for cycle, L||Cycle length, min|
|TERMOCREMA T 30||55x65x115 cm||9,5 A - 4,5 kW
|TERMOCREMA T 60||55x65x120 cm||16 A - 9 kW
|TERMOCREMA T 150||78x98x120 cm||32 A - 20,2 water||50÷150||90÷130|