Equipment for making gelato properly. The production line a gelateria needs, from pasteurising the mix through batch freezing to holding the finished product.
The range. Labo batch freezers in the 20 30 and 30 45 XPL P sizes, Pastomaster 60 HE and 120 HE pasteurisers including the 60 HE P, and Synthesis modular units that produce and statically store 1.5 to 2.5 kg of gelato per cylinder.
Specifications. Air or water cooling, rated power from 0.75 kW to 10 kW, in 230–240 V single phase or 400 V three phase. Our team will size the line to your daily output rather than selling you the largest unit.
Installed, trained and serviced. Supplied, installed and commissioned by our own technicians, with staff training and genuine spare parts. Call 0508 625 677, or browse blast freezers and gelato ingredients.
Every product is priced on application: tell us about your venue and volume and we will quote the right configuration, with finance available.
Equipment for making gelato properly. The production line a gelateria needs, from pasteurising the mix through batch freezing to holding the finished product.
The range. Labo batch freezers in the 20 30 and 30 45 XPL P sizes, Pastomaster 60 HE and 120 HE pasteurisers including the 60 HE P, and Synthesis modular units that produce and statically store 1.5 to 2.5 kg of gelato per cylinder.
Specifications. Air or water cooling, rated power from 0.75 kW to 10 kW, in 230–240 V single phase or 400 V three phase. Our team will size the line to your daily output rather than selling you the largest unit.
Installed, trained and serviced. Supplied, installed and commissioned by our own technicians, with staff training and genuine spare parts. Call 0508 625 677, or browse blast freezers and gelato ingredients.
