Staff Ice Pasteuriser PT151 A/W
"Inverter Technology"
Staff Ice System has got a long tradition in production of machines for ice cream parlours, gelato and pastry shops. In our pasteurizers you will find only technological innovations, a contemporary design and an efficient dynamism. The necessary tool for every laboratory to reduce the bacterial charge of the raw materials and semi finished products, without compromising the food organoleptic and nourishing features.
ADVANTAGES:
- Board
computer with 52 programs
- Preset
programs for standard uses: 1 mixing program. For mixing,
blanding, washing.
- 1
pasteurising program at 90/95° C for the chocolate base mixtures to enhance the
taste and the aroma.
- 1
pasteurising program at 85°C for optimal solubilization of the most widespread
mixtures.
- 1
pasteurising program at 65°C with a break of 30' for the preparation of ice
cream and fruit syrups for the keeping of the organoleptic properties of the
ingredients.
- 1 cooling/preserving/maturing program that keeps the the
constant temperature of the mix at 4°C.
- 47 mix treating programs for recipes up to 95°C Each free
program can work easily and automatically with preset parameters.
- The operator
can change the cycles in progress dynamically by changing the stirrer speed, the
heating temperature, the cooking time and the preserving temperature. He can
save the new parameters for subsequent cycles.
- The
Pasteurisating programs are necessary to reduce the bacterial charge from the
raw materials and fresh semi finished products, without compromising the food
organoleptic and nourishing features. Provide heating to the desired temperatures
of 85 ° C (High pasteurisation) or 65°C (low pasteurisation), the possible
pause and cooking time and the following cooling down to 4°C. An acoustic
signal informs you about the end of the whole cycle. Starts now the
aging/conservation cycle, that keeps the constant temperature of the mix at
4°C. The mixer can be used continuously or intermittently. The cycle works
completely automatically even in case of black-out.
INTEGRATED
INVERTER TECHNOLOGY
The real
innovations produce long-lasting effects because they positively influence the
future, just as the ones you can find in Staff Ice System’s line, in comfort,
safety and prestige field. The result? All the machines made by Staff Ice
System are a focus standard in gelato/ice-cream, pastry and catering world. The
Inverter technology, designed in collaboration with TOSHIBA, allows you to
control density with unique features and, most of all, allows you to act
directly on the overrun, by adjusting the agitator’s speed to have gelato/ice
cream and semifreddo with different volumes. Moreover, it preserves the
mechanical transmission and optimises the electric motor’s power consumption.
Easy to use in its standard functions, every machine by “Staff” represents a
huge resource for the gelato/ice cream maker, the pastry chef and the caterer:
the perfect integration between base electronics and the Inverter allows you to
work on any kind of mix, as made by hand.
Pure energy and respect for the environment. Energy Saving Integrated is the integrated Inverter system designed by Staff Ice System looking at the respect for the environment and the energy saving. Staff Ice System, machines made of steel with a sensitive soul. with a sensitive soul with a sensitive soul.
MODEL | DIMENSIONS WxDxH mm | CAPACITY | POWER W | VOLTAGE V | WEIGHT kg | |
PT151A | 600x850x432 | 15 lt/cycle (90min) | 3300 | 230V50Hz | 80 |