Main functions
- Mix and Stir the ingredients: milk, cream, powdered milk, fruit, sugar, dextrose, eggs, emulsifiers, stabilizers, etc. required to prepare gelato, sorbetto and granita; and ingredients of different pastry and gastronomy products.
- Heat and Sanitize: melt fats and chocolate and eliminate the most of pathogenic bacterial flora.
- Mix and cook ingredients of possible pastry and gastronomical specialties.
- Cool and complete the pasteurization process.
- 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 served.
Primary use
GELATO & ICE CREAM
- Pasteurizing
- Gelato
- Sorbetto
- Slush
Secondary use
PASTRY
- Creams (custard cream, English cream, butter cream …)
- Jam
- Zabaione
Secondary use
GASTRONOMY
- Bechamel
- Ragù
- Polenta
- Risotto
Technical data
| Model | WIDTH / DEPTH / HEIGHT | Power | Condensation | Mix for cycle, L | Mix for cycle, Kg | Cycle length, min | Max hourly production, L |
|---|---|---|---|---|---|---|---|
| PASTOGEL T 3-6 | 49x60x110 cm | 8 A - 5 kW V 400/50/3 |
air/water | 3÷6 | 3,5÷7 | 8÷40 | 10÷35 |
| PASTOGEL T 4-8 | 51x70x115 cm | 13 A - 6,7 kW V 400/50/3 |
water | 4÷8 | 4,5÷9 | 8÷40 | 20÷60 | PASTOGEL T 4-8 A | 51x90x115 cm | 14 A - 7 kW V 400/50/3 |
air | 4÷8 | 4,5÷9 | 8÷40 | 20÷60 |