Pasteurizer

 

MIXPASTO 60 – MIXPASTO 120

• Integrated emulsifier controlled by inverter
• New control panel with high and low pasteurization program, with stirred program system
• Automatic Stirring during holding phase
• Customize cycle fully adjustable by the operator
• USB port for time, temperature, alarms, trouble-shooting download and software upgrading
• Printer system to show time, temperature and alarm during cycle
• Tank with sloped base
• Bain-marie system for heating and cooling cycle
• Low mix quantity cycle
• Self diagnosis to check the status of internal components

 

 

Batch Freezer

 

 

 

MANTE 20 – MANTE 15-45 – MANTE 20-60 – MANTE 30-100

• MANTEGEL 20 production per cycle of 1-4 kg – hourly production between 10-30 lt.
• MANTEGEL 15-45 production per cycle of 2-7 kg – hourly production between 15-45 lt.
• MANTEGEL 20-60 production per cycle of 3-10 kg – hourly production between 20-60 lt.
• MANTEGEL 30-100 production per cycle of 5-17 kg – hourly production between 30-100 lt.
• Mainly stainless steel no plastic
• We are the first manufacturer using TEFLON blade (match easier to be replace and less cost)
• Our blade can be load in both direction for a correct functionality so no mistake by the operator
• We are the only one that can control the production of ice-cream in three different way: by time / by temperature / by hardness

 

 

All-in-One

 

 

MIXGEL 30E – MIXGEL 50E

This model are designed to pasteurize and batch-freeze the ice-cream mix at the same time.

Saving space is the main purpose to choose the all in one system

• PCB control of the texture
• Scraper blades in TEFLON
• Patented beater shaft
• Two separate chamber operating independently and connected by an electronic valve

 

 

Professional

 

 

Professional 30 – Professional 50

 

 

 

 

Soft-Serve Ice-Cream

 

 

 

Black Magic – Euro 3 – Euro 3P

With Soft Serve TECHNOGEL version is possible to control:

• Four operational functions: Load mix, distribution, storage, washing)
• Automatic program for mix loading into cylinders
• Ice-cream viscosity
• Cylinders and storage tanks temperature
• Number of cones produced
• Overrun

 

 

 

 

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