- The cylinder is vertical with important advantages: easy filling, constant visibility of the product and addition at any time of liquid, powder and solid ingredients.

- Fitted with separate heating and cooling for production in sequence.

- Ideal for making gelato with specific recipe such as chocolate: white, milk, sweet, dark, bitter, etc.

- Mixing and blendingof ingredients: milk, cream, milk powder, sugar, dextrose, eggs emulsifiers, stabilizers, etc.; necessary for the preparation of gelato, sorbetto and slush.

- Heating and sanitizing: melts sugars, melts fats & chocolate, hydratates stabilizing agents and solid parts, emulsifies fats with water and eliminates the most of pathogenic bacterial flora.

- Cooling and finalizes pasteurization. Thermoshock system (M.O.P.) to process hot mixes.

- Freezing the liquid mix and incorporating air into the product.The smooth mechanical and thermal treatment produces a fine and creamy ice cream or gelato.

- Rapid and complete discharge of gelato ready to be served.

- Conservation at the end of the cycle to help the operator.

- Self-diagnosis to help the technical assistance.

GELATO & ICE CREAM

- Pasteurizing

- Gelato

- Sorbetto

- Icecream (own production)

- Slush

factory settings

- Heating program: Adjustment range +65°C ÷ +90°C – Factory setting +85°C

- Freezing program: Adjustment range-12°C ÷ +6°C – Factory setting -9°C