| ≥1 piece |
These high performance pasteurizers are computer-controlled machines designed to regulate both high temperature pasteurization at +85 c.d. and low temperature pastuerization at +65 c.d. In addition to ensure the gelato mix is bacteria free, the pasteurizing and ageing process activates and stabilizes the ingredients to improve the taste and texture of the finished product.
When the entire pasteurizing cycle is finished, the sound signal will warn the operator. Pasteurizers raise mix temperatures to +85 degree C(or any temperature needed). And stay at +85 degree C(or any temperature needed) for five minutes to kill bacteria, then rapidly cooling down and stay at the temperature of +4 degree C for aging. For a specified time or overnight, which makes the mix creamier.
PAMA 35 l (capacity :20-35 L/2 hours)
PAMA 60 L(capacity :30-60 L/2 hours)
PAMA 120 L(capacity :60-120 L/2 hours)
Note:
1. We all use the import Original Tecumseh Compressor -France, and the Original Sporlan Expansion Valve in our machine, and we use the R404a Condenser.
2. The process time and hourly production will be different according to the cooling condition and the mix used.