Batch freezing Easygel

What defines the texture of an artisan ice cream is the amount of air contained in it (known as the “overrun”) and the size of the crystals. Easygel batch freezing have special scraping and beating system to grant the finest ice crystals and to increase the amount of air in the mixture, which is cooled on contact with the inside wall of the cylinder, but without the risk of ice crystals forming. Electronic control of the temperature and beating speed result in a smooth and creamy ice cream.

Details
  • Adjustable ice cream temperature: down to -15 °C
  • Inverter motor, for costumized results
  • Easily removable components for simple cleaning
  • Easily removable safety grid on the hopper
  • Safety system that stops the machine if the grid is not in place
  • Cylinder designed to allow for thorough cleaning
  • Unique washing system for the mechanical drive unit and perfect hygene
Technical data
Type 24 36 48 61
Litres per cycle Lt. 2-4 3-6 4-8 6-12
Hourly output Lt. 16-25 25-35 40-50 60-75
Max installed power kW 4,6 6 9,5 10,5
Beater inverter motor kW 3 3 5,5 5,5
Motor compressor kW 1,6 2 2+2 3+2
Condensation H20 H20 H20 H20
Power rating V 400/3N~50Hz 400/3N~50Hz 400/3N~50Hz 400/3N~50Hz
Weight Kg 190 204 250 305
Width mm 500 500 800 720
Depth mm 970 970 970 970
Height mm 1300 1300 1300 1300