The new Valmar COMBISYSTEM® is a combination of different cutting-edge solutions aiming at producing a variety of marketable gelato by automatically adapting to specific processing requirements (cooling and batch freezing).
Shock freezing causes the water to micro-crystallize thus allowing for:
• a less cold feeling on the palate;
• a non quickly melting gelato;
• fine and smooth texture;
• very creamy gelato product.
Higher amount of air incorporated into gelato for a product:
• thats less cold on the palate;
• not quickly melting;
• more resistant to melting, especially on the cone;
• having an outstanding increase in volume of saleable gelato given the same weight and recipe.
Creamy and easy to work gelato: these are the results from the balance developed during the freezing and air incorporating process thus producing a slow melting gelato with a high overrun.
Flexible production rates: up to 20% of its maximum capacity for perfectly batch-frozen gelato thanks to the electronically- operated cooling and stirring system.
All available programmes have pre-set parameters to guarantee a perfect batch freezing process. Parameters are customizable according to specific requirements and then stored.
4 DAIRY GELATO BATCH FREEZING PROGRAMMES
3 FRUIT GELATO BATCH FREEZING PROGRAMMES
2 GRANITAS PRODUCTION PROGRAMMES
6 CONTROLLED OUTPUT PROGRAMMES
5 FREE PROGRAMMES
1 STIRRING PROGRAMME