%
- Air condenser.- Vertical turbine, ideal for restaurants, requires little maintenance and is very easy to use. - Easy installation due to its compact size. - Minimum mixing capacity 0.5 lit. and maximum 1 lit. - Noise level lower than 70 dB. - Cycle with time control or temperature control. - Vertical evaporator cylinders for a larger exchange surface. - Exclusive distribution device. - System self diagnosis. - Cycle time: 15/20 min. - Hourly production: 5 liters. NB: mainly for cold work.
%
Production per hour: 100 liters. Continue production of whipped cream and mousses.Keeps the cream in perfect conditions preventing phase of separation.Consistent refrigeration from the container to the dispensing head.Allows interruption of production at anytime.Removable tank made of stainless steel, maintains easy and perfect hygiene.Standard: Labyrinth stem for cream with fat between 35% and 40% (other stem models possible on request).
%
- Air condenser. - Gravity operation- Machine for two flavors and 1 soft ice cream mix.- Gravity feeding of the cylinders.- Cone holder with 3 tubes.- 2 trays: 6 litres.- The storage tanks for the mixture have, for hygiene purposes, the following features perfect, an autonomous refrigeration system.- Hourly production: 13.5 Kg.- Hourly production of 75 gr. cone: 180 pcs.
%
Realization: Stainless steel frame.Electric Heating: Heating by regulator of energy of 0 with 90°C.Control of moisture and the temperature.Maintenance: The drawer is removable and the gastronorm pan GN 2/3 is machine washable.
%
- Air condenser.- Vertical turbine with automatic extraction. - Minimum mixing capacity 2 litres and maximum 4 litres. - Noise level below 70 dB. - Vertical evaporator cylinders for a larger exchange surface. - Cycle with time control or temperature control. - Exclusive distribution device. - System self diagnosis. - Cycle time: 10/15 min. - Hourly production: 20 litres. NB: mainly for cold work, delivered on wheels.
%
Schedule production: 150 liters. Production of whipped cream and mousses with high overrun.Keeps the cream in perfect conditions preventing phase of separation.Consistent refrigeration from the container to the dispensing head.Allows interruption of production at anytime.Removable tank made of stainless steel, maintains easy and perfect hygiene.Standard: Labyrinth stem for cream with fat between 35% and 40% (other stem models possible on request).
%
- Air condenser. - Gravity operation- Machine for two flavors and 1 soft ice cream mix.- Gravity feeding of the cylinders.- Cone holder with 3 tubes.- 2 trays: 6 litres.- The storage tanks for the mixture have, for hygiene purposes, the following featuresperfect, an autonomous refrigeration system.- Hourly production: 13.5 Kg.- Hourly production of 75 gr. cone: 180 pcs.
%
Grill with rollers.Frame in stainless steel.Till 16 sausages pre-cooked means 90 hot dogs/hour.Regular cooked without grease.Electrical heating: by means of armoured elements of each 125 W inside the chrome rolls.Heating surface : 430mm large, energy regulator from 0 till 300°C.High performance engine special asyncrome with speed reducer.Collector underneath, catches up gravy and to be placed under the grill.Breadrolls warmer.Frame made of stainless steel.Electrical heating warms up by energy...
%
%
Schedule production: 300 liters continuous. Production of whipped cream and mousses with high overrun.Keeps the cream in perfect conditions preventing phase of separation.Consistent refrigeration from the container to the dispensing head.Allows interruption of production at anytime.Removable tank made of stainless steel, maintains easy and perfect hygiene.Standard: Labyrinth stem for cream with fat between 35% and 40% (other stem models possible on request).
%
- Air condenser. - Operation with pump- Machine for two flavors and 1 soft ice cream mix. - Cylinders are supplied by independent, refrigerated rotary pressurisation pumps. - Cone holder with 3 tubes. - 2 bins: 7 litres. - The storage tanks for the mixture have an autonomous refrigeration system for perfect hygiene. - Hourly production: 15 Kg. - Hourly production of 75 gr. cone: 200 pcs.
%
%
- Air condenser.- Vertical turbine with automatic extraction.- Minimum mixing capacity 3 lit. and maximum 7 lit.- Noise level below 70 dB.- Vertical evaporator cylinders for a larger exchange surface.- Cycle with time control or temperature control.- Exclusive distribution device. - System self diagnosis.- Cycle time: 8/12 min.- Hourly production: 50 litres.NB: mainly for cold work
%
- Air condenser. - Operation with pump- Machine for two flavors and 1 soft ice cream mix. - Cylinders are supplied by independent, refrigerated rotary pressurisation pumps. - Cone holder with 3 tubes. - 2 bins: 7 litres. - The storage tanks for the mixture have an autonomous refrigeration system for perfect hygiene. - Hourly production: 15 Kg. - Hourly production of 75 gr. cone: 200 pcs.
%
Technical : Sausage grill with rollersChassis in stainless steelTill 16 sausages pre-cooked means 90 hot dogs/hourRegular cooked without greaseElectrical heating: by means of armoured elements of each 125 w inside the chrome rolls Heating surface : 430mm large, energy regulator from 0 till 300°CHigh performance engine special asyncrome with speed reducerCollector underneath, catches up gravy and to be placed under the grillBuns warmerChassis made of stainless steelElectrical heating warms up...
%
- Air condenser.- Vertical turbine with automatic extraction.- Minimum mixing capacity 3 lit. and maximum 7 lit.- Noise level below 70 dB.- Vertical evaporator cylinders for a larger exchange surface.- Cycle with time control or temperature control.- Exclusive distribution device. - System self diagnosis.- Cycle time: 8/12 min.- Hourly production: 50 litres.NB: mainly for cold work.
%
3 breadroll heathers. Pirex glasscontainer +/- 40 sausages resting upon a water tub. Cover in stainless steel.Energy regulator.2 athermic handles.
%
- Air condenser. - Gravity operation- Machine for two flavors and 1 soft ice cream mix.- Gravity feeding of the cylinders. (ideal yoghurt ice cream).- Cone holder with 3 tubes. - Two trays: 8 liters.- The storage tanks for the mixture have an autonomous refrigeration system for perfect hygiene. - Hourly production: 22.5 Kg.- Hourly production of 75 gr. cone: 300 pcs.
%
- Water condenser.- Vertical turbine with automatic extraction.- Minimum mixing capacity 3 lit. and maximum 7 lit.- Noise level below 70 dB.- Vertical evaporator cylinders for a larger exchange surface.- Cycle with time control or temperature control.- Exclusive distribution device. - System self diagnosis.- Cycle time: 8/12 min.- Hourly production: 50 litres.NB: mainly for cold work.
%
2 breadroll heathers. Pirex glasscontainer +/- 40 sausages resting upon a water tub. Cover in stainless steel.Energy regulator.2 athermic handles.
%
%
Realization: Stainless steel frame.Electric Heating: Heating by regulator of energy of 0 with 90°C.Control of moisture and the temperature.Maintenance: The drawer is removable and the gastronorm pan GN 2/3 is machine washable.
%
%
- Air condenser. - Operation with pump- Machine for two flavors and 1 soft ice cream mix.- Gravity feeding of the cylinders. (ideal yoghurt ice cream).- Cone holder with 3 tubes. - Two trays: 14 liters.- The storage tanks for the mixture have an autonomous refrigeration system for perfect hygiene. - Hourly production: 30 Kg.- Hourly production of 75 gr. cone: 400 pcs.