7 basic programs for the production of gelato mixes:
High pasteurization 85°C,
Low pasteurization 65°C,
Intermediate pasteurization with choice of temperature between 65°C and 95°C,
Chocolate pasteurization 90°C,
Cooling and Aging at 4°C,
Sugar syrup and Inverted sugar.
| Dimensions | 86 × 35 × 103 cm |
|---|
