Continuous production of ice cream with variable volume increase from 30 to 100% in hardness and suitable temperature for output ice cream – 8°C and/or for making semi-liquid ice cream at -2°C.

The machine is equipped with “Touch Screen” to control the machine:

• Install and test hourly ice cream output.
• Install and test the cream “Overrun“.
• Set and test the viscosity of the cream.
• Self-diagnosis with defective parts reporting.
• Ability to memorize user’s ice cream recipes.

ADVANTAGES

• Cream volume increased from 30% to more than 100%.
• Viscosity is maintained constant from start to finish manufacturing.