JOD 15,870
Six variable freezing programs, suited to different types of production.
Gelato: This program uses more cold to increase the body of milk-based gelato. Operators can change the hardness of the gelato to suit their preferences.
Sorbet: This program uses less cold to produce intensely flavored fruit gelato and sorbets that are more delicate. This optimized management of cold temperatures reduces errors and energy waste.
Slush Fruit: This program perfectly crystallizes fresh fruit cremolata, making a product that is always uniform. The program can be personalized based on the quantity and density of the final product.
Gelato Crystal – Fruit Crystal: Two programs to produce the special milk- or fruit-based CRYSTAL* gelato. *Semi-dense gelato ideal for quickly creating desserts of any form thanks to its easily shaped consistency. When placed in the blast freezer the Crystal is transformed into an innovative gelato.
Ice Cream: This program and the special beater** allow the production of Ice Cream. (**3E beater optional. Also available as a spare part.)
