The “TWIN” series allows the operator to produce a wide range of desserts: ice cream, sorbet, slush ice, pastry cream, mousse, custard, fruit poché, zabaione, syrups, puddings and much more: all with a single machine!
- The bain-marie system allows to reach temperatures up to 105°C (221°F), maintaining the characteristics of the product.
- Innovative delivery/transfer spigot:
- wide diameter for a quick emptying of the heater even with extremely dense products;
- swivelled position for drawing the product at the end of the cycle without engaging the freezing cylinder, allowing the separate use of heater and batch freezer;
- quick and complete release.
- Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom.
- High-precision vat temperature control through a dip probe.
- The electronic IES features a new consistency control system, that further improves the precision during the different working conditions.
- Highly efficient freezing cylinder with direct expansion.
- Steel beater with removable scrapers.
- High-speed extraction with an “extra chill” option to get the best product consistency.