Ice cream Solution
Emulfisier All mix
Thanks to high quality emulsion (with the same mix used), you will not get a more or less roughly worked mixture anymore, but a cream rich in all the flavors rightfully demanded due to the raw materials used. A perfect emulsion.
Better structure and homogeneity of the product.
Greater stablitiy and thermal shock esistance.
A touch screen
console for manual and / or automatic management
A programming
of speed and rotation that allows ten working time solutions. From one to ten minutes of emulsion
An integrated
diagnostic system that allows chronological tests with possible remote assistance
Simple
assembling and disassembling of the various parts
Details
Peripheral speed of rotation.
Cutting of fat globules.
Reduction of the time of ripening.
Viscosity reduction, more liquid mixture.
Powerful capacity of expulsion.
Reduction of cells in sizes ranging from 10 microns to 2 microns.
Download Specification Sheet
