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  • Pastomaster 60 Mechanic
  • Pastomaster 60 Mechanic
    Carpigiani

Pastomaster 60 Mechanic

6.500,00€

The Carpigiani Mechanical Pastomaster 60 Pasteuriser is a machine that warms up ingredients and fresh semi-finished products to such a temperature (85°C) that it considerably reduces the bacterial load and then chills them quickly to +4°C using a refrigeration system.
Thanks to this thermal shock, it destroys almost all of the microbial load in the ice cream mixture.

Category: Pasteurisers
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Description
  • FEATURES
  • DATA SHEET
  • DOWNLOAD

FEATURES

QUALITY

The Carpigiani Pastomaster lets you run two different pasteurisation cycles:

  • LOW PASTEURISATION The mixture is heated to +65°C and then held at this temperature for half an hour. It is then quickly chilled again to +4°C. This type of pasteurisation is best for any strongly flavoured or fruit-based mixes which experience changes to their flavour, colour and smell during the heating process at temperatures over +65°C.
  • HIGH PASTEURISATION The mixture is heated to +85°C and then quickly chilled again to +4°C. This pasteurisation is best for any mixes that require cooking or treatment at high temperatures or for a normal solution for ingredients. Both high and low pasteurisation provide excellent results in terms of hygiene and bacteria.

QUALITY AND REVISION CHECKS

  • Gas leakage and recharge control
  • Agitator Transmission Control
  • Water Valve and Hand Shower Control
  • Temperature Control Pasteurization phases
  • Thermometer control

DATA SHEET

Production per cycle (90 min.)

Min. lt: 20
Max lt: 60

Electrical

Volt: 380
Hz: 50
Ph: 3
Nominal Power kW: 6,5
Condenser: Water

Dimensions

Width cm: 35
Depth cm: 88
Height cm: 110
Net Weight kg: 160

DOWNLOAD

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  • FEATURES
  • DATA SHEET
  • DOWNLOAD

FEATURES

QUALITY

The Carpigiani Pastomaster lets you run two different pasteurisation cycles:

  • LOW PASTEURISATION The mixture is heated to +65°C and then held at this temperature for half an hour. It is then quickly chilled again to +4°C. This type of pasteurisation is best for any strongly flavoured or fruit-based mixes which experience changes to their flavour, colour and smell during the heating process at temperatures over +65°C.
  • HIGH PASTEURISATION The mixture is heated to +85°C and then quickly chilled again to +4°C. This pasteurisation is best for any mixes that require cooking or treatment at high temperatures or for a normal solution for ingredients. Both high and low pasteurisation provide excellent results in terms of hygiene and bacteria.

QUALITY AND REVISION CHECKS

  • Gas leakage and recharge control
  • Agitator Transmission Control
  • Water Valve and Hand Shower Control
  • Temperature Control Pasteurization phases
  • Thermometer control

DATA SHEET

Production per cycle (90 min.)

Min. lt: 20
Max lt: 60

Electrical

Volt: 380
Hz: 50
Ph: 3
Nominal Power kW: 6,5
Condenser: Water

Dimensions

Width cm: 35
Depth cm: 88
Height cm: 110
Net Weight kg: 160

DOWNLOAD

Fill in the form to receive catalogs

Name (required)
Surname (required)
Email (required)
Phone
Having read and understood the PRIVACY POLICY, I authorize the processing of my personal data in order to respond to my request (required).
I also authorize the processing of my data for marketing purposes, having read the INFORMATION.

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Carpigiani

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DeliteSRL

Suppliers of ice cream parlours
in Italy and all around the world.

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Delite S.r.l.
Via Walter Manzotti 11/f
Loc. Roncadella
42122 Reggio Emilia

Tel.: +39 0522 348551
E-mail: commerciale@delitesrl.it

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