Cavity tank and stainless steel mixing tool. Between the two tanks there is thermal oil to ensure that the cream does not burn or stick to the internal cooking surface (bain-marie operation). Cooking occurs quickly and evenly; or by means of armored electric resistors (in stainless steel) of variable power, regulated by a Tele-Thermostat. An acoustic detector (chime timer) signals the operator that the product has been cooked, its extraction is facilitated by the lever that allows the rotation of the bowl. It is also equipped with a protective anti-accident grille.
Our cream cooking machine has been designed for the preparation of any hot cream, zabaglione, diluting chocolate, preparing body ice creams, as well as various gastronomic mixtures (risotto, polenta, béchamel, etc.). Due to its functional characteristics it has proven to be an instrument indispensable for modern pastry shops, ice cream parlors and large kitchens.
