COMBO GELATO MACHINE – THE ULTIMATE 2-IN-1 SOLUTION FOR MODERN GELATO PRODUCTION In authentic Italian gelato making, pasteurization and batch freezing are the two most critical steps to achieving superior gelato quality. To optimize workflow, save space, and boost efficiency, the 2-in-1 combo machines from Iceteam1927 – Italy offer a compact and intelligent solution tailored […]
BATCH FREEZER – THE HEART OF ARTISAN ITALIAN GELATO PRODUCTION A batch freezer is the most critical machine in the artisan gelato production process, where pasteurized base mix is transformed into rich, creamy gelato with perfect texture and consistency. This is the stage where recipes, ingredients, and technique merge to create a final product ready
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GELATO PASTEURIZER – THE FOUNDATION OF QUALITY & SAFETY In traditional Italian gelato production, pasteurization is an essential step to ensure food safety while allowing all ingredients to blend uniformly—creating a smooth, flavorful, and stable gelato base. The pasteurizer models from Iceteam1927 (Italy), officially distributed by TIM CORP in Vietnam, are the ideal choice for
TA2CHO TA3CHO TA4CHO XPCHO900 LONGONI Refrigerated Display Cabinet – Italian-Standard Solution for Professional Chocolate Storage and Presentation Electrical specification 220V/60Hz – 115V/60Hz Power consumption 0,42 Kw Dimensions (L x W x H) 150 x 75 x 81 cm Storage capacity 293 L Humidity 40 – 60% Weight 180 Kg Temperature 4 -18°C System Refrigeration ventilated
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TEMPERING The tempering stage is essential for forming the ideal crystal structure in chocolate—ensuring that once molded, the product has a glossy finish, a satisfying “snap” sound, and optimal shelf stability. Selmi one Legend Plus EX Color EX Top Ex Futura EX Cento Selmi One – Professional Chocolate Tempering Machine for Superior Product Quality Chocolate
CONCHING Conching is a crucial step in fine-tuning flavor, involving continuous mixing to evaporate acids and eliminate any remaining moisture in the chocolate. This process enhances both the taste and overall quality of the final product. Selmi’s conching equipment ensures the process runs smoothly and efficiently, delivering chocolate that is refined in both flavor and
FILTERING It is the stage where chocolate is filtered after fine grinding, in order to remove any larger particles that were not fully refined or any remaining impurities. This process ensures the chocolate mixture reaches optimal smoothness and guarantees consistent quality in the final product. SELMI CHOCOLATE FILTER – Precision Screening Solution for Bean to
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REFINING After coarse grinding, the cacao liquor must undergo fine grinding to achieve the ideal smoothness, giving the chocolate a silky texture with a particle size of 20–25 microns. Micron 25 Micron 50 Micron 100 SELMI MICRON 25 Ball Refiner – Professional Fine Grinding Solution for Chocolate and Nut Butters The Selmi ball refiner is
GRINDERING Before creating a smooth chocolate mixture, the cacao beans must first be coarsely ground into a thick paste (cacao liquor)—a crucial step in the Bean to Bar process that releases the natural cocoa butter and prepares the material for the next stage of refinement. GRINDER PLUS Coarse Grinding Machine – Essential Equipment in the
COATING It is the process of coating a thin, even, and smooth layer of chocolate onto the surface of products such as dried fruits, nuts, pastries, or candies. This is a crucial step that enhances visual appeal, elevates sensory value, and creates a richer taste experience for consumers. Additionally, the chocolate coating helps improve shelf