The cream cooker machines “CHEF LCD” series represents the complete tool to create, produce and preserve the pastry chef’s own recipes.
The dynamic glycol bain-marie system allows the product to delicately range from a temperature of 4°C up to 115°C keeping its organic characteristics unchanged.
Custard, jam, fruit poché, ice cream mixes, chocolate tempering are only a few examples of the possibilities this machine can offer without any effort.
Bain-marie system (with glycol), both for hot and cold phases, which allows to set 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.
Stainless 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).
Transparent cover and hopper for the steam extraction.
Steel grid to pour the ingredients during the working phase.