Pasteurisers

Commercial Ice Cream Equipment suitable for ice cream and gelato shops, artisanal, confectionery and industrial environments. Our Ice Cream Pasteurisers has been selected from Italy's top manufacturers focused on the commercial production of ice cream

Pasteurisers

Products

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.Technical SpecificationsADVANTAGES:Board computer with 52 programsPreset 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 TECHNOLOGYThe 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.MODELDIMENSIONSWxDxH mm CAPACITYPOWER    WVOLTAGE       VWEIGHTkgPT151A600x850x43215 lt/cycle   (90min)3300 230V50Hz80 ..

£6,056.00

Staff Ice Pasteuriser PT400  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.Technical SpecificationsADVANTAGES:Board computer with 52 programsPreset 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 TECHNOLOGYThe 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.MODELDIMENSIONSWxDxH mm CAPACITYPOWER    WVOLTAGE       VWEIGHTkgPT400A600x850x133540 lt/cycle   (120min)3450 400V 3N 50Hz145 ..

£8,621.00

Staff Ice Pasteuriser PT400  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.Technical SpecificationsADVANTAGES:Board computer with 52 programsPreset 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 TECHNOLOGYThe 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.MODELDIMENSIONSWxDxH mm CAPACITYPOWER    WVOLTAGE       VWEIGHTkgPT600A600x1374x133560 lt/cycle   (120min)6500 400V 3N 50Hz170 ..

£10,972.00

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