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 cream.
• Set and control the temperature of ice cream.
• Self-diagnosis of the fault and with description of the cause.
• One machine can insert up to 20 recipes.