Cafeteria, bar

The Gelato makers of the Professional Series, with manual extraction and electromechanical controls, for use in restaurants, are very easy to use: pour in the required quantity of mix; select the refrigeration time; start the beater and the compressor; add flavouring pastes, if needed, before the end of the cycle; the buzzer indicates the end of the cycle and gelato can be extracted manually. Fresh gelato prepared in a proper professional way has signifcant advantages: it can be made with natural, genuine and fresh ingredients, offering better quality in terms of nutritional value, appearance and taste. The freshness and quality of the raw materials are fundamental. The cleanliness and hygiene of the operators, the equipment and the machines are equally important. The compact size allows an easy installation even in small labs. Easy to use, with a transparent lid that allows mixing and freezing steps to be followed. These machines operate with a time control allowing an optimum gelato texture and consistency. They can produce the classic granita and the traditional sorbetto. Powered by single-phase current, they require only minimal maintenance. Air condensation. Cycle length - 15/20 min. Max. hourly production - 5 l.