The “TWIN” series allows the operator to produce a wide range of desserts:
Ice cream, Sorbet, Slush Ice, Pastry cream, Mousse, Custard, Fruit poché, Zabaione, Syrups, Puddings and much more: all with a single machine!
- The Bain-Marie system allows to reach temperatures up to 105°C (221°F), maintaining the characteristics of the product.
- Innovative delivery and transfer spigot:
- Wide diameter for a quick emptying of the heater even with extremely dense products;
- Swivelled position for drawing the product at the end of the cycle without engaging the freezing cylinder, allowing the separate use of heater and batch freezer;
- Quick and complete release.
- Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom.
- High-precision vat temperature control through a dip probe.
- Highly efficient freezing cylinder with direct expansion.
- Steel beater with removable scrapers.
- The electronic IES features a new consistency control system, that further improves the precision during the different working conditions.