Mesin es krim lunak

Nisse 9328prof

Kondisi: baik (bekas), Seluruh isi pabrik es krim yang baru saja ditutup – perusahaan es krim tertua di Inggris, Parravani's. Fjdoxm S Nhspfx Aagjpd

Kondisi: sangat baik (bekas), Fungsionalitas: berfungsi sepenuhnya, Dijual dari bengkel kami, mesin pembeku es krim buatan Italia yang sangat kokoh dan bertenaga tinggi dengan kapasitas 40/60 kg, hampir tidak pernah digunakan. Dalam satu siklus (5-7 menit), dapat memproduksi 4-9 kg es krim. Keistimewaannya, dapat digunakan baik dengan pendingin udara maupun pendingin air. Disertakan dengan set pengikis cadangan asli baru, seal, dan pancuran baru. Tersedia dukungan servis dan suku cadang yang handal, serta bergaransi. Fsdpfx Aasykvgtsgepd

Kondisi: sangat baik (bekas), Fungsionalitas: berfungsi sepenuhnya, Confectionery lab or small pastry shop? Bravo 183 Executive combined gelato machine in excellent condition for sale. Cooker and freezer in one unit, featuring numerous factory programs (cream and jam cooking, chocolate tempering, pâte à choux preparation, cream chilling, glaze making, macaron meringue, etc.). Trittico® Executive 183 Combined machine with ionic-system and double inverter for pastry, chocolate, savoury products, and gelato Fedpfx Aoyi H Npsagspd water-cooled Absolute Creative Freedom Trittico® Executive is the first and only complete laboratory housed in a single machine: over 40 years of innovation in less than 10 square feet. Trittico® Executive embodies an outstanding synthesis of tradition, craftsmanship, and cutting-edge technology at its very core. For the creation of pastry, chocolate, premium gelato, and for the highest standards of international cuisine. Technical features · Ingredients can be incorporated during any heating or freezing phase · Double inverter: upper tank stirrer with 3 speeds, batch-freezer mixer with 8 speeds · Sheet resistance heating system: ultra-rapid heating, no thermal lag, precise temperature control, product never scalds · Patented ionic® System controller: detects the exact percentage of frozen water in the mix for perfect gelato/sorbet texture and overrun · Rapid thermal shock from 85°C to 4°C: ensures maximum product sanitization and optimal mix hygiene · Software with pre-programmed recipes · Chute for direct product extraction Advantages and key strengths · Extremely easy and convenient product loading · Variable mixing speeds, either automatic or manual · Quick cleaning operations · Maximum hygiene · Very easy to use and maintain