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DUALSYSTEM
Pasteuriser- Fabricador |
| DUALSYSTEM is a full-featured professional ice cream maker that brings together and automates in a single unit the pasteurization and mantecado, producing a high qualilty and extreme creaminess ice cream. |
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This laboratory model is ideal to start the activity. Any of the three models of DUALSYSTEM achieves a high quality ice cream, since it works preparing flavor by flavor, and this ensures an excellent quality of pasteurization. In addition, the system allows to formulate each recipe by setting the required values in the balance sheet and customizing them in the exact way. |
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| DUALSYSTEM 6 – 10 + Argos 60 pasteuriser |
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This concept must be adopted when the interior of DUALSYSTEM has reached its capacity limit. Adding an ARGOS pasteuriser you can acceleare the process with flavors that must be produced in larger quantities, such as chocolate.
With the ARGOS pasteuriser you can prepare the base and keep it cold until the moment is needed, mantaining the required temperature and at the same time maturing the product. |
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En el caso de trabajar con la mezcla ya pasteurizada, debemos utilizar solamente la parte de abajo de la DUALSYSTEM, cargando el mix directamente por la tolva de la puerta de fabricador/mantecador, de este modo el tiempo de fabricación se reduce notablemente, ya que el mix entra al batidor entre 4 y 6 grados en vez de -80 grados. Con los gustos de poca producción seguimos trabajando con el sistema combinado de la DUALSYSTEM, del mismo modo cuando estamos fuera de temporada. |
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Always fresh ice cream
Pasteurizing and mantecando flavor by flavor, ice cream is produced in real time, removing "dead times" during the manufacturing process. The mixture is heated up to 90º in the pasteuriser and is automatically passed to the mantecador where is cooled down to -10º, achieving a thermal shock and going in a few minutes from the liquid phase to the mantecado. This process ocurrs inside the cylinder and without any external manipulation or transfer of containers, which ensures a perfect hygiene in the final product. Every 7-8 minutes the DUALSYSTEM completes the cycle.
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Ease of command
The command system is intuitive and ergonomic, and is divided in two sectors: The superior controls all the functions of the pasteuriser and the bottom all of the mantecador.
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Hygiene and space economy
The size of the machine makes it ideal for use in confined spaces. In just 66x86 cm, you wil have a complete laboratory of professional ice cream.
The DUALSYSTEM, is also an economical solution for the current ice cream maker, but maintaining the texture and flavor of the traditional ice cream and adapting to the stringent hygiene standards of the HACCP. Remember that the product has never contact with foreign elements, as strainers, containers, trays, etc. which reduces significantly the bacterial load of the machine.
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Construction and design
The aesthetics of smooth curves introduced by Zetec in the 1990s favors the approach of the operator, preventing accidents.
The ice cream discharge chute is made in one piece with the mantecador cylinder to prevent the accumulation of dirt or residues in the slots of the machine.
The commands are in the left side of the top, which frees the operator´s right hand to grasp the spatula.
The switchboard is designed according to the EC standards, the refrigerant used in the DUALSYSTEM is ecofriendly.
The direct expansion cylinder is freon gas.
These and other great number of advantages, places the dualsystem in a position of privilege in the market.
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