Equipment for Ice-cream
To equip an ice-cream shop, it is necessary to distinguish the list of machines in 2 groups: "Equipment for the Sale of Ice-cream " and "Laboratory Equipment". Untangling is not easy, so contact us for any detailed information.
In the meantime, use this guide to find freezers or ice cream showcases inside the site dedicated to ice cream.
Equipment for Sale Ice Cream area
Cockpit benches
The professional cockpit benches are designed for different needs, the Gelateria that produces ice cream, the ice cream shop that buys ice cream from a producer or the bar that buys ice cream from an ice cream parlor. In this category you will find cockpit benches of all levels from the static, to the ventilated up to the glycol one, all set up to work with the classic round carapina.
Ice cream display cases
The professional ice-cream display cabinets are based on two major distinctions: the "static refrigeration" display cases that we recommend if a customer does not produce ice-cream and wants to make a limited investment, and those with "ventilated refrigeration" that are intended for professional ice-cream shops that produce homemade ice-cream who need to display their ice cream correctly. Check the category by ordering the page by price, so that the more you go forward, the more professional your windows will be.
Laboratory Equipment
Pasteurisers
Two lines of pasteurisers, from 60 lt and 120 lt of mixture, are tendentially produced, a tank in which the ingredients are amalgamated and warmed up to the pasteurization temperature 65 ° C or 85 ° C. These machines are used to eliminate pathogenic microorganisms, reduce the bacterial load, while keeping intact the nutritive and organoleptic qualities of the mixture. Afterwards the mixture is cooled in the pasteurizer at a temperature of about 3-4 ° C.
Maturing Tino
Thematuration vats are the homologues of the pasteurisers for capacity 60-120 l, in which the mixture is kept in periodic and slow stirring, for an optimal time between 6 and 24 hours, up to a maximum of 72 hours ( storage time of an ice-cream mixture according to the regulations in force), at a temperature of 4 ° C.
Batch freezers
With the batch freezers we close the circle for the multi-machine system composed of pasteurizer-tino of maturation and precisely the batch freezer. In the matenator, the mixture is introduced at + 4 ° C and is rapidly cooled in the whipping cylinder so that it becomes a solid and creamy product that we know as Gelato. The stirrer present inside continues to stir the product to make it incorporate air and to make it increase in volume. When the ice cream is ready, the operator must only remove it and put it in a pan or carapina. Various batch freezersare produced according to production capacities (305-457-610-1015-1020), and based on the"Startronic Premium", it uses the amperometric stress technique and "Startronic Plus" which is instead the only batch freezer on the market equipped with "Ionic System", or establishes when the ice cream is really dry to be extracted.
Triptych System
It is the first multifunctional machine (or combined) to be presented on the market back in 1974. Bravo is the creator of the work system that allows you to complete the entire production cycle of homemade ice cream in less than 1 square meters and above all in a short time. It consists of 2 tanks that work automatically and independently. The 2 tanks are connected to each other through a patented internal duct. In the upper tank, Trittico heats the ingredients and mixes them, bringing the mixture to 65 ° C or 85 ° C (for which it is pasteurized). By opening a butterfly valve, the mixture passes to the second tank, where it is cooled to + 4 ° C in just 2 minutes, after which it begins to whisk the mixture, until the artisanal gelato is made. Different Triptychs are produced according to the production capacities (305-457-610-1015-1020), and based on the "Startronic Premium" technology, it uses the amperometric stress technique and "Startronic Plus" which is instead the only Triptych on the market equipped with "Ionic System", or establishes when the ice cream is really dry to be extracted.
Soft Ice Cream Machines
It is a different product from homemade ice cream and is produced directly from a specific production machine. It is so called because, being expelled and deposited directly on the cone at a higher temperature (-4 / -6 ° C) it appears softer, more creamy and less cold. Compared to artisan ice cream, it is richer in fats and contains less sugar, so its "air content is higher than 50%." There are different types of soft ice cream machines, a "Gravity" which are the entry level of the sector. "Pump"that allow the ice cream to incorporate more air.
Ice conservatories
Ice-cream conservatories are special freezers of different capacities and sizes, suitable to contain ice cream at very low temperatures, iso as to preserve the structure of the ice cream, and to organize the production also for the following days
Whippers
In our website we propose 4-liter and 8-liter electronic Whipping machines, with a refrigerated tank to keep the cream at the assembly temperature, so that it always provides the right temperature, the ideal consistency and with easy and intuitive settings.
Blast
In the ice-cream shop theblast chiller can be used in different ways, according to need, we can cut down in "Crust" to stabilize the ice cream in the window, or to knock down the heart of the ice cream at -12 ° C for entry into the window , and at -18 ° c for long storage in the freezer. Often the blast chiller can also be used to make artisan granitas, ice lollies in molds and ice cream cakes perfect in every layer. They are divided according to size and load capacity.
