Minkštų ledų aparatas

Nisse 9328prof

Būklė: geras (naudotas), Neseniai uždarytos ledų gamyklos visos turinio atsargos – seniausia JK ledų įmonė Parravani's. Fpedpsxm S Nhjfx Ahwod

Būklė: labai geros būklės (naudotas), Funkcionalumas: visiškai funkcionalus, Iš mūsų serviso parduodamas Italijoje pagamintas itin tvirtas ir didelio našumo ledų šaldytuvas, 40/60 kg talpos, beveik nenaudotas. Vieno ciklo metu (5–7 min.) galima pagaminti 4–9 kg ledų. Išskirtinumas – gali būti naudojamas tiek su oro, tiek su vandens aušinimu. Su papildomu nauju gamykliniu grandikliu, tarpinėmis ir nauja dušo galvute. Patikimas aptarnavimas, atsarginės dalys ir garantija. Fsdpfx Aoykvgtjhwopd

Būklė: labai geros būklės (naudotas), Funkcionalumas: visiškai funkcionalus, Pastry lab or small confectionery? For sale: Bravo 183 Executive multi-function gelato machine in excellent condition. Combined machine for cooking and freezing, with numerous factory programs (cream and jam cooking, chocolate tempering, choux pastry preparation, cream cooling, glaze preparation, macaron meringue, etc.). Trittico® Executive 183 Combined machine with Ionic System and dual inverter For pastry, chocolate, savoury products and gelato Water-cooled version Absolute Creative Freedom Trittico® Executive is the first and only complete lab condensed into a single machine: more than 40 years of innovation in under 1 square meter. Trittico® Executive brings together traditional know-how, craftsmanship, and cutting-edge technology. It is designed for pastry production, chocolate work, artisanal gelato, and the finest levels of international cuisine. Technical features: • Ingredients can be added at any stage of the heating or freezing process • Double inverter: upper tank agitator (3 speeds) and batch freezer mixer (8 speeds) • Heated by sheet resistance: ultra-fast heating, no thermal hysteresis, precise temperature control, product never scorches • Patented Ionic® System: automatically detects the percentage of frozen water in the mixture for perfect gelato/sorbet texture and volume • Thermal shock cooling from 85°C to 4°C: ensures maximum sanitisation and product hygiene • Multiple pre-programmed recipes in software • Direct extraction chute Advantages and strengths: Fpjdpfxeyi H Npj Ahwsd • Very easy, convenient ingredient loading • Adjustable mixing speed (manual or automatic) • Quick and simple cleaning operations • Maximum hygiene • Exceptionally easy to operate and maintain