Mixing and blendingof ingredients: milk, cream, milk powder, sugar, dextrose, eggs emulsifiers, stabilizers, etc.; necessary for the preparation of gelato, sorbetto and slush.

Heating and sanitizing: melts sugars, melts fats & chocolate, hydratates stabilizing agents and solid parts, emulsifies fats with water and eliminates the most of pathogenic bacterial flora.

Cooling and finalizes pasteurization. Thermoshock system (M.O.P.) to process hot mixes.

Freezing the liquid mix and incorporating air into the product.The smooth mechanical and thermal treatment produces a fine and creamy ice cream or gelato.

Rapid and complete discharge of gelato ready to be served.

Conservation at the end of the cycle to help the operator.

Self-diagnosis to help the technical assistance.