Mantuator - Production Kg/h 18 max 110 - cm 61.1 x 108 x 145.4 h
V-MR-SNOWY18TTI
V-MR-SNOWY18TTI
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Ice cream and granita mantle - Model SNOWY - Production by blend cycle:3 max 18 Kg - Ice cream production Kg mix 18 max 110 - Water condensation - Size cm 61.1 x 108 x 145.4 h
PRODUCT INFORMATION | |
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Mantua | SNOWY |
Dimensions | cm 61.1 x 108 x 145.4 h |
Weight | KG 397 |
Warranty | 12 months |
Norma | CE |
TECHNICAL DATA | |
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Capacity | kg/h 18-110 / Blend cycle 3 max 18 kg |
Power | Kw 16.2 |
Power supply | 400V - 3 - 50Hz |
Condensation | Water |
GENERAL FEATURES | |
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Mantuator where traditional cards and detection systems give way to the new PLC with touch & type commands | |
Revolute the quality standards so as to obtain a dry ice cream with an overrun, (incorporated air), which can reach 40% of the mix weight and simultaneously keep it in the ice cream for increased creaminess and softness.Among the many novelties the extraction of ice cream with automatic and progressive variation of the rotation speed of the agitator, which facilitates the operations of variegation and realization of tastes with the insertion of other ingredients | |
The software, through the PLC (Programable Logical Controller) allows to automatically manage programs, as it is a digital and analog integrated system of all processes | |
It offers the possibility to choose which type of commands to use, if Touch or the traditional Type.The 4.3” inch touchscreen is equipped with simple, clear and immediate graphics, allows to manage and monitor each phase of the processing | |
Speed changer of agitator rotation with range from 7 to 70 Hertz.Through the PLC and the inverter ensures optimal handling in relation to the characteristics of the mixture, ingredients and balance, and the quantities produced.An absolute novelty is the possibility to select the automatic management of ice cream extraction, preserving dry ice cream from the beginning to the end of the extraction. | |
The cubic centimeters of the cylinder are distributed in a minucious relationship between diameter and depth of the cylinder, studied and tested to ensure the perfect synthesis between cooling, freezing speed and micro-crystalling of water, and optimization of the incorporation of air | |
The particular design, the helical inclination with variable convergence of the blades, the high-efficiency scrapers are only some of the details that differentiate the new agitator of the TTi series, allowing to obtain an ideal maintainance thanks to the systematic and homogeneous handling capacity of the ice cream on the whole surface of the cylinder, avoiding the excessive freezing of ice cream on the blades or at the center of the cylinder (cross effect) | |
The particular resistance of the material with which the scrapers are built, added to the specific inclination on the contact point of the cylinder and to the exclusive high strength spring, allows a scraping effect on the surface of the cylinder with a high thermal efficiency and a considerable energy saving | |
The consistency control takes place through the measurement of the couple of the agitator in newton meter, the temperature of the gas and that of the ice cream inside the cylinder.This technological solution allows you to obtain the desired consistency regardless of the recipe | |
Through the new patented guillotine closure system not only the extraction of ice cream is extremely easy and easy, lending itself to countless decorations of the tank, but the absolute novelty is the cleaning of the cylinder and agitator at the end of extraction, allowing to work in sequence color and flavor without aromatic overlays or frequent machine washes | |
21 planned programmes : 4 ice cream maintenance programmes, 3 fruit ice cream maintenance programmes, 2 granite programmes, 6 controlled extraction programmes, 5 custom programmes, 1 agitation programme |