Gelato Equipment

Continuous ice cream production with variable volume increase of 30 to 140% in hardness and suitable temperature for ice cream outlet -8°C and/or for making semi-liquid ice cream at -2°C. THE MACHINE IS EQUIPPED WITH Install and test hourly ice cream output. Install and test the cream “Overrun“. Install and test the viscosity of the […]

The machine has the function of preserving, incubating and maintaining the cream mixture after pasteurization at 4°C with slow stirring. THE MACHINE IS EQUIPPED WITH Side space for mixed cooling water circulation Check cap and have a safety valve when opening the lid Low speed gear motor with agitator can disassemble with large blade size

The machine maintains a certain amount of cold water (1°C) required to cool the liquid mixture for ice cream to 4°C contained in the sterilizers. THE MACHINE IS EQUIPPED WITH The chiller cools the water contained in the tank Air blower to stir the water in the tank Centrifugal pump circulating water without rust Thermostat

Equipment for automatic filling and heat sealing of ice cream cups. Focus on optimizing production performance/process and reducing labor. THE MACHINE IS EQUIPPED WITH Cup dispenser Cream quantity Garnish with crunchy nuts; Hot chocolate toppings Pre-cut foil dispenser Heat sealing (for 2 sizes) Lid dispenser Capping Parts SPECIFICATIONS Power 400V/3/50Hz Energy consumption 2 (kW) Dimension

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

Agetwin cools the mixture rapidly thanks to its powerful semi-hermetic compressor which allows the mixer to mix at 85°C and to cool down to 4°C in less than an hour. CHARACTERISTICS Cool the mixture. The thermometer reads at a distance. The switch operates independently of the two compost bins. The storage tank has a circuit

The machine homogenizes the molecular structure of the ice cream mixture which is sprayed at very high pressure (250 Bar). Homogenization improves the presence of air in the ice cream and enables long-term storage at low temperatures of -20°C without significant changes in structure. Homogenization must be carried out with a hot mixture (75°/85°C). SPECIFICATIONS

Polostick machine used to produce popsicles Has a production capacity of up to 1000 pieces per hour. It has the refrigeration system by liquid. SPECIFICATIONS Polostick production capacity 500 500 pieces per hour Polostick production capacity 1000 1000 pieces per hour