Main functions
- Mix the ingredients: milk, cream, powdered milk, fruit, sugar, dextrose, eggs, emulsifier, stabilizer, etc. required to prepare gelato, ice cream, sorbetto and granita.
- Heat and Sanitize: melt fats and chocolate and eliminate most pathogenic bacterial flora.
- Cool and complete the pasteurization process, keeping the residual bacterial flora dormant.
- Freeze the mix while incorporating air into it. The smooth mechanical and thermal treatment produces a fine and creamy ice cream or gelato.
- Discharge the product ready to be sold immediately.
Special features
- Fitted with separate heating and cooling for sequential production
- Are ideal for making gelato with specific recipe such as chocolate in all its various types: white, milk, sweet, dark, bitter, etc.
Primary use
GELATO & ICE CREAM
- Pasteurizing
- Gelato
- Sorbetto
- Slush
Technical data
| Model | WIDTH / DEPTH / HEIGHT | Power | Condensation | Mix for cycle, L | Mix for cycle, Kg | Cycle length, min | Max hourly production, L |
|---|---|---|---|---|---|---|---|
| COMBIGEL 3 | 74x45x105 cm | 14 A - 5,6 kW V 400/50/3 |
water | 2÷4 | 2,3÷4,5 | 10÷20 | 15÷30 |
| COMBIGEL 3 A | 74x45x105 cm | 14 A - 5,6 kW V 400/50/3 |
air | 2÷4 | 2,3÷4,5 | 10÷20 | 15÷30 | COMBIGEL 8 | 53x77x115 cm | 19 A - 10 kW V 400/50/3 |
water | 4÷8 | 4,5÷9 | 8÷20 | 35÷60 |
| COMBIGEL 8 A | 53x97x115 cm | 21 A - 10,5kW V 400/50/3 |
air | 4÷8 | 4,5÷9 | 8÷20 | 35÷60 |