MANTECATORE  COMBINATO TWIN35 CHEF LCD View larger

TWIN 35 CHEF LCD COMBINED



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TWIN 35 CHEF LCD COMBINED

TWIN 35 CHEF LCD COMBINED

TWIN 35 CHEF LCD COMBINED    ASK FOR A QUOT

The “TWIN CHEF LCD” has been designed to satisfy the needs of pastry and gelato chefs who want to create their own specialties rapidly and in moderate quantities, in order to have a always fresh product. Extremely flexible, it allows to obtain not only gelato and sorbet, but also a wide range of products: pastry cream, ganache, chocolate tempering, marmalades, fruit jelly, puddings, etc., leaving the operator free to express his fantasy and create tasty delicacies.

Cream-cooker:

  •  Bain-marie system (with glycol), both for hot and cold phases, which allows to set the T° up to 115°C (239°F) maintaining the organic characteristics of the product.
  •  The new IES electronic eliminates the phenomenon of the thermal inertia, thanks to a patented system, which allows an extreme working precision at the desired temperatures, reducing the energy consumption.
  •  Possibility to set the glycol T° below 100°C (212°F) for delicate products.
  •  Automatic no-frost function.
  •  Self-locking steel agitator with mobile scrapers working on walls and bottom and ancillary equipment for cooked cream and chocolate tempering.
  • Programmable continuous or cyclic agitation.
  •  Possibility to set 10 different agitation speeds for the different phases of the cycle (with inverter).
  •  Innovative extraction/delivery spigot:
    - the wide diameter for a quick emptying of the heater, also with very dense products;
    - the swivelled position allows to drain the product at the end of the cycle without engaging the freezing cylinder, so that heater and batch freezer can be used separately;
    - complete disassembly for a perfect cleaning.
  •  High-precision tank temperature control through a dip probe.
  •  Transparent cover and hopper to pour the ingredients during the working phase and for the steam extraction.

Batch freezer:

  • LCD panel: enriches and simplifies the operator’s job.
  • 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.
  • Stainless steel beater with mobile scrapers.
  • Large shelf with dip tray and removable stainless steel grid for an easy and safe cleaning.
  • Adjustable pans support system to grant the operator the maximum working simplicity.
  • High-speed extraction with an “extra chill” option to get the best product consistency.
  • Cylinder-block steel door with double safety system on grid and door.

Electricity supply: Three phase

Condensation: Water

Hourly production: 35 Kg

TypeFloor-standing

Load per cycle: 2-6 Kg

Anti-freeze function: Automatic

Charge max for cycle (cream cookers)8 Kg

Working voltage: 400V/50Hz/3+N

Electric Power: 9 kW

Width: 55 cm

Height: 138 cm

Depth: 103 cm

Net Weight. 340 kg
TWIN 35 CHEF LCD COMBINED    ASK FOR A QUOT

The “TWIN CHEF LCD” has been designed to satisfy the needs of pastry and gelato chefs who want to create their own specialties rapidly and in moderate quantities, in order to have a always fresh product. Extremely flexible, it allows to obtain not only gelato and sorbet, but also a wide range of products: pastry cream, ganache, chocolate tempering, marmalades, fruit jelly, puddings, etc., leaving the operator free to express his fantasy and create tasty delicacies.

Cream-cooker:

  •  Bain-marie system (with glycol), both for hot and cold phases, which allows to set the T° up to 115°C (239°F) maintaining the organic characteristics of the product.
  •  The new IES electronic eliminates the phenomenon of the thermal inertia, thanks to a patented system, which allows an extreme working precision at the desired temperatures, reducing the energy consumption.
  •  Possibility to set the glycol T° below 100°C (212°F) for delicate products.
  •  Automatic no-frost function.
  •  Self-locking steel agitator with mobile scrapers working on walls and bottom and ancillary equipment for cooked cream and chocolate tempering.
  • Programmable continuous or cyclic agitation.
  •  Possibility to set 10 different agitation speeds for the different phases of the cycle (with inverter).
  •  Innovative extraction/delivery spigot:
    - the wide diameter for a quick emptying of the heater, also with very dense products;
    - the swivelled position allows to drain the product at the end of the cycle without engaging the freezing cylinder, so that heater and batch freezer can be used separately;
    - complete disassembly for a perfect cleaning.
  •  High-precision tank temperature control through a dip probe.
  •  Transparent cover and hopper to pour the ingredients during the working phase and for the steam extraction.

Batch freezer:

  • LCD panel: enriches and simplifies the operator’s job.
  • 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.
  • Stainless steel beater with mobile scrapers.
  • Large shelf with dip tray and removable stainless steel grid for an easy and safe cleaning.
  • Adjustable pans support system to grant the operator the maximum working simplicity.
  • High-speed extraction with an “extra chill” option to get the best product consistency.
  • Cylinder-block steel door with double safety system on grid and door.

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