Versione Italiana English Version Sistema Italiano Gelato

CRM ice cream machines – ABC of the ageing vat for gelato/ice cream

ABC of the ageing vat for gelato/ice cream

Main functions

  • Continuous Mixing: keeps the mix homogenized, avoiding separation of ingredients.
  • Cooling: reduces duration of the final stage of the pasteurization time cycles.
  • Ageing: hydrates the solids, especially the stabilizers, increasing the viscosity of the mix.
  • Conservation: maintains the mix at appropriate temperature in compliance with rules and regulations, guaranteeing a stock of ready to use mix.
Features Benefits
Direct cooling system
  • Preserves the organoleptic characteristics of the ingredients.
Centrifugal pump with adjustable speed
  • During conservation, adapts function to the mix characteristics and operator's needs.
  • Stirs, and if necessary, transfers the mix without manual intervention.
Inclined basin
  • Allows a complete extraction of the mix.
Removable supply tap with cleaning mechanism
  • Ensures perfect hygiene after each use and at the end of the process.
Display shows cumulative working hours
  • Assists in a proper periodic maintenance program.

Typical Application

  • Medium and large production facilities wanting to produce high quality gelato.
  • The ageing and conserving vat is an essential piece of equipment for production of large quantities of homemade, high quality, fresh ice cream.

CRM macchine per gelato - ABC del pastorizzatore per produrre miscele da gelato

ABC of the mixer/pasteurizer for gelato/ice cream

Main Functions

  • Mix and Stir all the ingredients: milk, fresh cream, powdered milk, sugar (sucrose), dextrose, eggs, emulsifiers, stabilizers, etc.
  • Heat and Sanitize: melts fats & chocolate, eliminates most pathogenic bacterial flora.
  • Cool and Conserve: completes the pasteurization process, keeps the residual bacterial flora in microbiostasis and maintains the mix at the best temperature in compliance with rules and regulations.
Features Benefits
Special thermoconductor liquid for indirect treatments
  • Preserves the organoleptic characteristics of the ingredients.
Special models with a plate-type heat exchanger
  • Ability to work with variable mix quantities
  • Time cycles proportional to quantities of mix treated.
  • Quick cycles (less than 2 minutes per litre) for time, water and energy savings.
Simple and functional electronics
  • Automatically selects the length of the heating cycle according to the chosen temperature.
  • Smart memory that repeats the cycle if necessary in case of power failure during pasteurization.
Transparent lid can be opened without interrupting the mixing process
  • Easy access for adding ingredients at any time keeping the mix homogeneous.
Centrifugal pump with adjustable speed
  • Adapts function to the mix characteristics and operator's needs.
  • Stirs, and if necessary, transfers the mix without manual intervention.
Inclined basin
  • Allows a complete extraction of the mix.
Removable supply tap with cleaning mechanism
  • Ensures perfect hygiene after each use and at the end of the process.
Display shows cumulative working hours
  • Assists in a proper periodic maintenance program.

Typical Application

  • Ice cream parlours and artisan workshops where the use of a pasteurizer is an essential tool for the production of fresh and hygienic homemade gelato mix.
  • All businesses where the production, sale or daily delivery of ice cream is significant: bakeries, dairies, hotels, sport & recreation centres, large school cafeterias, holiday camps, hospitals, military bases, factories, etc.

TELME S.p.A. - Via S.Pertini, 10 - 26845 Codogno - Lodi - Italia - Tel. +39.0377.466660 - Fax +39.0377.466690 - telme@telme.it - P.I. 08968010150
Copyright © 2007 Telme - All rights reserved.