| FEATURES : |
- The functional and cost-effective cream whippers of the
Professional Series process light and heavy creams, into the desired type of
whipped cream. - Both liquid and whipped cream are suitably refrigerated
during the entire process in the machine until the dispensing. - The removable container, indirectly cooled, keeps the
liquid cream in perfect conditions and does not separate fat from water. - The liquid cream and the aspirated air are forced by
the rotary pump into the labyrinth which offers different resistances depending
on the percentage of fat in the liquid cream. - The air valve regulates the increase in volume of the
liquid cream with more or less amount of air.
- The removable container facilitates washing and
sanitizing for the best possible hygiene. Equipped with a rotary pump, the
pumps are rinsed through without requiring daily disassembly. |
| MAIN FUNCTIONS : |
- They keep the liquid cream at 4°C - The pump pushes liquid cream and
air through the labyrinth and they are transformed into whipped
cream. - Dispense whipped cream: with manually controlled servings. The desired quantity of product
is instantly obtained. - Whipped cream decorates different products,
making them more appetizing
- Boost sales and creates added value. Whipped cream is integral part of many
ice cream, bakery, pastry and gastronomy specialities. |
| PRODUCTS : |
- Whipped cream from fresh, UHT or
vegetable cream (ranging from 30% to 40% fat) - Sweetened whipped cream (max. 5%) - Flavoured whipped cream - Mousse - Frozen desserts
- "Afrogala" (milk foam) |
| SITES OF USE : |
- All businesses, shops and
communities dispensing and selling food and drinks. - Café – Catering providers - Cake and pastry shops - Ice cream parlours - Yogurt shops, corners
- Restaurants, hotels, convenience
stores, etc. |
| . |
|
| SPEC SHEET | เปิด |
