The cream-cooker “CHEF 12” 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 a wide range of products: pastry cream, puddings, ganache, chocolate tempering, marmalade, fruit jelly, etc., leaving the operator free to express his fantasy and create tasty delicacies
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.
Self-locking 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 to pour the ingredients during the working phase and for the steam extraction.
Last cycles’ data record.