GELATO

BLAST CHILLERS / BLAST FREEZERS:

Master Line

Entry Line

M5

5 trays GN 1/1 - EN 600×400

M8

8 trays GN 1/1 - EN 600×400

M10

10 trays GN 1/1 - EN 600×400

M15

15 trays GN 1/1 - EN 600×400

M20

20 trays GN 1/1 - EN 600×400

MB40

1 trolley 20 trays
GN 1/1 - EN 600x400
GN 2/1 - EN 600x800

MBF230 BIG

1 carrello 20 teglie
GN 1/1 - EN 600x400

MBF420

1 trolley 20 trays
GN 2/1 - EN 600x800

2 trolleys 20 trays
GN 1/1 - EN 600x400

MBF520

2 trolleys 20 trays
GN 2/1 - EN 600x800

MBF620

3 trolleys 20 trays
GN 2/1 - EN 600x800

MBF720

4 trolleys 20 trays
GN 2/1 - EN 600x800

MBF820

5 trolleys 20 trays
GN 2/1 - EN 600x800

MBF920

6 trolleys 20 trays
GN 2/1 - EN 600x800

JOF 923

3 trays GN 2/3

JOF ONE

3 trays GN 1/1 - EN 600×400

E5

5 trays GN 1/1 - EN 600x400

E8

8 trays GN 1/1 - EN 600×400

E10

10 trays GN 1/1 - EN 600×400

E15

15 trays GN 1/1 - EN 600×400

E20

20 trays GN 1/1 - EN 600×400

EB40

1 trolley 20 trays
GN 1/1 - EN 600x400
GN 2/1 - EN 600x800

E200

1 trolley 20 trays
GN 1/1 - EN 600x400

E400

1 trolley 20 trays
GN 2/1 - EN 600x800

2 trolleys 20 trays
GN 1/1 - EN 600x400

Dimensions expressed in: Width x Depth x Height

VIEW MASTER LINE RANGE

VIEW ENTRY LINE RANGE

GELATO DEDICATED FEATURES

BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed
GELATO CYCLE

To work non-stop while maintaining the overrun for a creamy and spatulable gelato
HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
DRYING CYCLE

To prevent the formation of mold and bad smell inside the chamber
WATER COOLING

On request
HACCP

To store data and alarms according to the HACCP regulations

BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed

GELATO CYCLE

To work non-stop while maintaining the overrun for a creamy and spatulable gelato

HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products

INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.

DRYING CYCLE

To prevent the formation of mold and bad smell inside the chamber

WATER COOLING

On request

HACCP

To store data and alarms according to the HACCP regulations

BLAST FREEZING

Blast freezing from +90°C to -18°C with needle probe or timed
CONTINUOUS CYCLE

To work non-stop while maintaining the overrun for a creamy and spatulable gelato
HARD OR SOFT CYCLES

Opt for HARD or SOFT cycle for delicate products
INDIRECT AIR FLOW

Air circulation with an indirect airflow on the product.
WATER COOLING

On request
HACCP

To store data and alarms according to the HACCP regulations