Mix, stir and blend the ingredients at temperature for the set time and speed required to prepare classic creams, bakery specialities, gastronomic dishes and the various mixes for ice cream.

Heat, sanitize and cook: melt fats and chocolate, hydrate the solid parts, eliminate most pathogenic bacterial flora and vaporize excess water.

Cool and complete: the pasteurization process.

Mix, incorporating air and freeze the liquid mix.The proper agitation and advanced refrigeration system produce smooth, creamy gelato.

Rapid and complete discharge of gelato ready to be served.

Memorize the last cycle. In case of interruption of power supply, if necessary, repeate the process.