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 […]
NR 1 ROTARY 4000 PLC Read More »
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
FREEZER EXPLORER 400 Read More »
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
POLOSICK 500 & 1000 Read More »
Stracciatella coating is a product line specifically designed for coating/covering in creams. The product has a liquid state at a temperature of above 26º C and turns to a solid state when exposed to cold temperatures, so it is very suitable for use as a coating on Gelato/ice cream products. Products with many different flavors/colors
This is a special line of ingredients with diverse applications in Gelato such as direct mixing into ice cream, topping, cone coating, soft ice cream, milkshake, praline… especially the unique multi-layer gelato.To add more difference, Brunelle Crok with solid ingredients such as biscuits, small breads, cereals will help create special structure for ice cream &
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As part of Martini’s product line, an extremely concentrated fruit blend.Can be used to make sorbetto (water-based ice cream flavor) but can also be used to make fruit gelato (milk-based cream flavor).There are some fruits, used with water or milk also bring very good fruit taste such as Strawberry, Peach, Berry, Mango and Cantaloupe.The dosage
Traditional flavor mixes are high quality jams added to a gelato base for a consistent and authentic taste. All mixed jams come in liquid form, some are more concentrated. The amount used varies depending on the type. Traditional mixed jam can be divided into 2 types: • High-fat mixed jam: Usually these jams are made
Martini improvers are products that have the function of improving the structure of the gelato, in order to enhance its characteristics of creaminess, scoop ability and sealing in the display case. • Improvers offers: ✓ AI70XB- Cremoso: Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display
