Glazing machine for 1.5 liters

Production volume: Maximum 1.5 liters

Size: The ice cream maker is 24 cm wide, 38.4 cm long and 32 cm high and weighs a total of 10.6 kg.

Cooling: The machine cools down to -29 °C, has 3 different mode functions for the production types and takes around 30-40 minutes to produce a glaze mixture. It is also equipped with a convenient timer function.

Important details: Many machines do not allow the addition of ingredients during the mixing process, because the drive is on top of the lid. in this version, the motor is extra on the bottom, so that well additional ingredient additions are possible during operation.

Technical data: The production is possible at ambient temperatures between 10 and 43°C, so that the compressor works furthermore the Leistungswaufnahmw is 140 Watt, Anschlussspannung is 220-240 V at 50 Hz, is operated with the coolant R600a/24g and has a maximum noise level of 52 Dezibell. The machine is equipped with a T12 plug.

Active cooling systems have a compressor inside, similar to a refrigerator, simply much more compact and thus this machine can always cool the ice cream mixture itself. It can be made faster and several times in a row, without the need for a minimum 24-hour interruption must be made. In addition, such devices are usually equipped with timers, as well as different programs for different applications, which simplifies the production.

The disadvantage of these devices is that because of the compressor, the machine as such is larger and because of the many additional coponents also somewhat more expensive.

We clearly recommend actively cooled ice cream machines, if you have the possibility, because the quality of your own creations is better guaranteed, as well as the temperature during the cooling process. Because it is precisely this cooling phase that is crucial in the production and always an uncontrolled and untestable challenge with a passively cooled machine.

Cleaning the ice cream machine: First pre-rinse all parts of the ice cream machine with hot (approx. 50 °C) water, then clean with odorless cleaning agent and rinse again with hot and clean water. Finally, disinfect everything and assemble.

Important during production: Hygiene is particularly important during the production of glacés and sorbets. Make sure that all equipment as well as worktop and tables are cleaned and disinfected regularly. In addition, never touch the ice cream with bare hands. Rinse the portioning tongs regularly with clear and hot water.