Four quick-selection programmes: pastry cream cycle; chocolate tempering cycle; mix treatment cycle; storage (static, dynamic, tempering and semi-automatic).
- Interactive menu with preset working programmes (including chocolate tempering); “edit” and “create” recipe functions for customisation, with storage of new recipes.
- Preheating function to reduce processing times.
Glycol bain-marie system: the cooking temperature of the product can reach 115°C without altering its organoleptic properties.
- “Delicate products” function with the bain-marie fluid temperature adjustable below 100°C.
- Self-locking stirrer with movable scraper blades on the walls and bottom of the tank, with accessories for processing creams and tempering chocolate.
- Continuous or cyclic stirring with 10 programmable speeds (with inverter) for the different phases of the cycle.
- Lid with transparent hopper for loading ingredients during processing and for steam extraction.
- Storage of data from the last cycles run.
- The ies electronics eliminate thermal inertia through a patented system that allows work at the desired temperatures with extreme precision and reduces energy consumption.
