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.
|Litres per cycle||Lt.||2-4||3-6||4-8||6-12|
|Max installed power||kW||4,6||6||9,5||10,5|
|Beater inverter motor||kW||3||3||5,5||5,5|