|Small footprint||Easy to install even in small laboratories|
|Heating and cooling system with a special circulating thermoconductor liquid||Preserves the organoleptic characteristics of the ingredients.|
|Clear cylinder lid||Allows monitoring of product while freezing.|
|Vertical cylinder||Easy filling & cleaning. Allows specialities unachievable with horizontal barrels.
Fast freezing times, resulting in very small ice crystal formation.
Uses cylinder walls and bottom for maximum energy efficiency.
|Mobile scraping parts||Engineered for better use of all the freezing power.|
|Time cycle||To obtain the desired structure and consistency.|
|Temperature cycle||For same consistency with different mix quantities.|
|Thermoshock system (specific models)||To batch hot mixes.|
|Multifunctional use (specific models)||Different cycles for: pasteurization, ice cream, sorbets and bakery cream.|
|Conservation at the end of the cycle||To maintain freezing cylinder temperature.|
|Extraction chute||Allows extraction of chocolate, pieces of fruit and dry fruit toppings.|
|Display shows cumulative working hours||Assists in a proper periodic maintenance program.|
|Self-diagnostics||Facilitates technical troubleshooting.|
Small laboratories that only have space for one piece of equipment.
Professionals that want to use a specific mix for each flavour.
All businesses where the production, sale or daily delivery of ice cream is significant: bakeries, dairies, hotels, sport & recreation centres, large school cafeterias, holiday camps, hospitals, military bases, factories, etc.
|Model||Width – Depth – Heigh||Power||Cooling||Amount per batch, lt.||Working cycle, min.||Hourly production, lt.|
|COMBI 3||74X45X105 cm||Amp.9 – kw 4,5
V 400 – 50 -3
|Air / Water||3÷6||8÷20||20÷35|
|COMBI 9||53x77x115 cm||Amp. 19 – kw 10
V 400 – 50 – 3
|COMBI 9A||53x97x115 cm||Amp. 21 – kw 10,5
V 400 – 50 – 3