WORKSHOP TECHNIQUES

• Stainless steel agitator.
• Agitator shaft with upper seal.
• Long life polyethylene (PET) scrapers.
• Tank defrosting switch to make every agitator’s restart easier.
• Direct drive (chain in PT151 model) with gearboxes lubricated for life to reduce vibrations and oscillations and avoid slippage, adjustments and replacement of belts.
• Tank non-slip carpet.
• Inverter with acceleration ramp for the agitator to protect the transmission from any mechanical stress.
• Available with air, water, mixed and remote cooling system.
• Transparent lid that allows you to control the transformation of the mixture during the entire work phase.
• Double lid for inserting ingredients with the agitator in motion.
• Tap levelled at the bottom of tank.
• The gelato / ice cream base is not stressed during the preservation by any fast agitator. Inside the tank there is just one agitator that move the mix for the whole tank and turn slowly not to make the product skim.
• Dry heating with electronic card for a precision adjustment of the temperature.
• On board computer with 57 programs: each program works easily and automatically, with preset parameters or manually. By regulating the agitator speed and the product consistency you will obtain gelato / ice cream with different overruns.
• 1 mixing program. For mixing, whipping, washing.
• 40 free programs. For the customization of recipes and the heat treatment of mixtures up to 115 ° C.
• The pasteurization programs include heating up to the desired temperatures of 85 ° C (for high pasteurization) or 65 ° C (for low pasteurization), any pause times and subsequent cooling down to a temperature of 4 ° C. At the end of the entire cycle, the acoustic signal will warn that the process has ended. Then begins the maturation / conservation phase which keeps the mixture at a constant temperature of 4 ° C. It is also possible to select the operation of the agitator in continuous or alternating service. The cycle is completely automatic even in the event of a blackout.
• 1 batch freezing / cooling program with time control. It allows you to choose the ideal cycle according to time.
• 1 pasteurizing program at 90/95° C for the chocolate base mixtures to enhance the taste and the aroma.
• 1 pasteurizing program at 85°C for optimal solubilization of the most widespread mixtures.
• 1 pasteurizing program at 65°C with a break of 30’ for the preparation of syrups for fruit gelato and for maintaining the organoleptic properties of the ingredients.
• 5 cooling / preserving programs with temperature control. It allows you to choose the ideal temperature.
• 7 chain programs. Thanks to this important innovation it is possible to combine up to 5 different programs.
• The operator can change the cycles in progress dynamically by changing the stirrer speed or the consistency of the finished product he wants to obtain. He can save the new parameters for subsequent cycles.
• Each free program can work easily and automatically with preset parameters.
• Multi-language display 2.5 inches with visual, alphanumeric or graphic signals of the cycle in progress.
• Variable agitator speed to work gelato / ice cream with different structures (high performance agitator speed variator).
• Temperature regulation with PID (proportional integral derivative).
• Full integration between Inverter and electronics.
• Acoustic and visual malfunction indicators.
• Vertical and round tank that allows you to prepare condensed mixes and save immediately the 30% of power supply.