With Carpigiani's machine for creating gelato and sorbets on stick, the production becomes easy, quick and fantastic.....
Easy: because the mold filling is done in an ergonomic position and in an already cold environment.
Quick: because the freezing is done quickly and with the power of blast freezing temperatures.
Fantastic: because the microcrystals maintain the cellular structure intact guaranteeing perfect preservation in time.
FantaStick is also a very effective blast freezer, to be used in ice cream parlours but also to obtain these advantages:
The product hardens just on the surface and it stabilizes the height protecting it from thermal shock when it is put into the display counter.
Keeping the product in the Freezer
With the freezing process at °C, monitored by a product core probe, the product stored in the freezer, will keep perfectly.
To expedite and organize the production of ice cream cakes, Bavarian cream, mousse, single-portion desserts, hard pieces, fruit-filled ice cream, etc. ¦
|MODEL || |
|Power | KW ||1,4 |
|Condenser | - ||Air |
|Weight | kg ||130 |
|Complete mold capacity | n. ||2 |
|Complete mold capacity | Each mold ||n. 24 Stick of 53 cc. |
|Complete mold capacity | Production cycle ||48 Sticks |
|Complete mold capacity | Production time ||25 min |
|Pan capacity 36x16x12 | n. ||6 |
|Pan capacity 36x16x12 | Shelves 40x60 ||n. 2 |
|Pan capacity 36x16x12 | Hourly output ||kg 15 |
|Pan capacity 36x16x12 | Air temperature ||°C -35 / -40 |
|Pan capacity 36x16x12 | Product temperature ||°C +3 / -18 |
|Pan capacity 36x16x12 | Power supply ||Volt 230 / Hz 50 / Ph 1 |
|Dimensions W x D x H | cm. ||79 x 70 x 85 |
* Production can vary depending on the mix used and the working conditions. Data has been collected at an ambient temperature of 25Ã‚Â°C.
The features are indicative.