Frigomat FITWIN 4 Floor-Standing (Heater & Batch Freezer) Ice Cream Machine
- -Three heating programmes:
- a. Automatic cycle at 85°C (185°F);
- b. Semi-automatic cycle with temperature selection between 30°C (86°F) and 105°C (221°F);
- c. Chocolate cycle at low temperature.
- Automatic temperature preservation at the end of the cycle.
- Automatic calculation of the stop times according to the selected temperature (up to 10 hours).
- “Delicate” treatment with glycol temperatures below 100°C (212°F).
- Two automatic freezing cycles: “STANDARD” to reach the ideal consistency of mix; “PLUS” for higher consistency levels.
- Two semi-automatic freezing cycles: with consistency setting or time setting.
- Slush ice cycle with consistency and continuous agitation setting.
- Slush ice and pastry cream freezing cycle with time setting and cyclic agitation.
- Automatic consistency preservation at the end of the cycle
The “TWIN” series allows the operator to produce a wide range of desserts: ice cream, sorbet, slush ice, pastry cream, mousse, custard, fruit poché, zabaione, syrups, puddings and much more: all with a single machine.
- The bain-marie system allows to reach temperatures up to 105°C (221° F), maintaining the characteristics of the product.
- Innovative delivery/transfer spigot
- Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom.
- High-precision vat temperature control through a dip probe.
- Highly efficient freezing cylinder with direct expansion.
- Steel beater with removable scrapers.
- The electronic IES features a new consistency control system, that further improves the precision during the different working conditions.
|Dimensions (WxDxH)||440x850x1400 mm|
|Load Per Cycle||2-4 KG|
|Hourly Production||25 KG|