➤ PASTORIZZATORI

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for making custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes.

Technical details

• Cream production per cycle L: 7 / 60 (120 min)
• Pasteurization / Maturation of ice cream mix L: 7 / 60 (120 min)
• Condenser: Water
• Rated power W: 8000
• Voltage: 400V3N~50Hz
• Net weight: 230 kg
• Net dimensions L x W x H mm: 600x836x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for making custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes.

Technical details

• Model: R400
• Cream production per cycle L: 5 / 40 (100 min)
• Pasteurization / Maturation of ice cream mix L: 5 / 40 (100 min)
• Condenser: Air or Water or Mixed
• Rated power W: 5300
• Voltage: 400V3N~50Hz
• Net weight: 176 kg
• Net dimensions L x W x H mm: 600x836x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for making custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes.

Technical details

• Cream production per cycle L: 3 / 15 (80 min)
• Pasteurization / Maturation of ice cream mix L: 3 / 15 (80 min)
• Condenser: Air or Water or Mixed
• Rated power W: 3300
• Voltage: 230V~50Hz
• Net weight: 138 kg
• Net dimensions L x W x H mm: 600x836x1335 mm

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for making custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes.

Technical details

• Model: RT151
• Cream production per cycle L: 3 / 15 (90 min)
• Pasteurization / Maturation of ice cream mix L: 3 / 15 (90 min)
• Condenser: Air or Water
• Rated power W: 3300
• Voltage: 230V~50Hz
• Net weight: 110 kg
• Net dimensions L x W x H mm: 600x840x348

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for preparing custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes. Prepares ice creams and fresh sorbets.

Technical details

• Model: R4021
• Cream production per cycle L: 5 / 40 (70 min)
• Pasteurization / Maturation of ice cream mix L: 5 / 40 (70 min)
• Ice cream mix introduced per cycle Kg: 4.6 / 24
• Ice cream mix introduced per cycle L: 4 / 21
• Ice cream production per hour: 150
• Hourly ice cream production Kg: 115
• Minimum ice cream production per cycle (L): 6
• Maximum ice cream production per cycle (L): 30
• Condenser: Water
• Rated power W: 9900
• Voltage: 400V3N~50Hz
• Net weight: 345
• Net dimensions L x W x H mm: 600x936x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for preparing custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes. Prepares ice creams and fresh sorbets.

Technical details

• Model: R4014
• Cream production per cycle L: 5 / 40 (80 min)
• Pasteurization / Maturation of ice cream mix L: 5 / 40 (80 min)
• Ice cream mix introduced per cycle Kg: 4.6 / 16
• Ice cream mix introduced per cycle L: 4 / 14
• Hourly ice cream production L: 100
• Hourly ice cream production Kg: 78
• Minimum ice cream production per cycle (L): 6
• Maximum ice cream production per cycle (L); 20
• Condenser: Water
• Rated power W: 7500
• Voltage: 400V3N~50Hz
• Net weight: 340
• Net dimensions L x W x H mm: 600x936x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for preparing custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes. Prepares ice creams and fresh sorbets.

Technical details

• Model: R151 MAX
• Cream production per cycle L: 3 / 15 (50 min)
• Pasteurization / Maturation of ice cream mix L: 3 / 15 (50 min)
• Ice cream mix introduced per cycle Kg: 2.3 / 8
• Ice cream mix introduced per cycle L: 2 / 7
• Hourly ice cream production L: 60
• Hourly ice cream production Kg: 48
• Minimum ice cream production per cycle (L): 2.6
• Maximum ice cream production per cycle (L): 10
• Condenser: Air or Water or Mixed
• Rated power W: 5800
• Voltage: 400V3N~50Hz
• Net weight: 215 kg
• Net dimensions L x W x H mm: 600x836x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for preparing custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes. Prepares ice creams and fresh sorbets.

Technical details

• Model: R151 MED
• Cream production per cycle L: 3 / 15 (55 min)
• Pasteurization / Maturation of ice cream mix L: 3 / 15 (55 min)
• Ice cream mix introduced per cycle Kg: 2.3 / 5.75
• Ice cream mix introduced per cycle L: 2 / 5
• Hourly ice cream production L: 40
• Hourly ice cream production Kg: 34
• Minimum ice cream production per cycle (L): 2.6
• Maximum ice cream production per cycle (L): 7.5
• Condenser: Air or Water or Mixed
• Rated power W: 4000
• Voltage: 400V3N~50Hz
• Net weight: 176
• Net dimensions L x W x H mm: 600x836x1335

Characteristics

RoboCream is a modern and advantageous innovation in the world of artisanal food preparation. It features over 50 user-customizable programs for preparing custard, custard, Catalan cream, crème brûlée, lemon cream, mousseline, diplomatica, almond cream, butter cream, fruit creams, Bavarian cream, pâte à bombe, choux pastry, jams, jellies, gelatins, glazes, nappage, chocolate melting, chocolate sauce, ganache, tomato sauce, béchamel, risotto, polenta, and more. It pasteurizes ice cream mixes. Prepares ice creams and fresh sorbets.

Technical details

• Model: R51
• Cream production per cycle L: 1.5 / 5 (50 min)
• Pasteurization / Maturation of ice cream mix L: 1.5 / 5 (50 min)
• Ice cream mix introduced per cycle Kg: 1.15 / 2.3
• Ice cream mix introduced per cycle L: 1 / 2
• Hourly ice cream production L: 15
• Hourly ice cream production Kg: 12
• Minimum ice cream production per cycle (L): 1.5
• Maximum ice cream production per cycle (L): 2.6
• Condenser: Air or Water
• Rated power W: 1700
• Voltage: 230V~50Hz
• Net weight: 71
• Net dimensions L x W x H mm: 435x605x1070

Electronic vertical pasteurizers reduce the bacterial load of fresh raw materials and semi-finished products, without compromising the organoleptic and nutritional properties of the food.

Technical Specifications:

• Technology: digital
• Arrangement: Vertical
• Condensation: Water, Air, Tropicalized Air, Air/Water
• Dimensions L x D x H mm: 600x836x1335, 600x836x1472
• Net weight Kg.: 227, 262
• Pasteurization per cycle Lt.: 20/60
• Voltage: 230V~50Hz, 400V-3N~50Hz
• Power W: 6500

Electronic vertical pasteurizers reduce the bacterial load of fresh raw materials and semi-finished products, without compromising the organoleptic and nutritional properties of the food.

Technical Specifications:

• Technology: digital
• Arrangement: Vertical
• Condensation: Water, Air, Air/Water
• Dimensions L x W x H mm: 600x836x1335
• Net weight Kg.: 145
• Pasteurization per cycle Lt.: 10/40
• Voltage: 230V~50Hz, 400V-3N~50Hz
• Power W: 3450

Electronic vertical pasteurizers reduce the bacterial load of fresh raw materials and semi-finished products, without compromising the organoleptic and nutritional properties of the food.

Technical Specifications:

• Technology: digital
• Arrangement: Vertical
• Condensation: Water, Air
• Dimensions L x W x H mm: 435x605x595
• Net weight Kg.: 110
• Pasteurization per cycle Lt.: 3.5/15
• Voltage: 230V~50Hz
• Power W: 3300