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Product category: Ice Cream Equipment
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Cattabriga Cremomatic KEL 60 by ICE is a used ice cream equipment listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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ICE - Cattabriga Cremomatic KEL 60
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This machine produces dense, creamy, and smooth frozen desserts batch after batch, ensuring optimal overrun and texture. It's built for durability and ease of cleaning. Vertical batch freezer suitable for artisan gelaterias, high-end restaurants & hotels, patisseries & bakeries, and specialty food producers.
Somerset, United Kingdom5,707 km away
Model Number
Cremomatic KEL 60
Stock Number
MM6175
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Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Producing artisan gelato and ice cream in small to medium batches for retail or catering.
- Creating sorbets, granitas, and other frozen desserts in a controlled environment.
- Developing new recipes and flavours in a test kitchen or pilot plant setting.
- Serving as a dedicated batch freezer in a high-street ice cream parlour or restaurant.
Typical Specifications
- Typical capacity
- For this class of equipment, batch sizes commonly range from 5 to 10 litres of finished product per cycle.
- Power supply
- Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with appropriate amperage.
- Refrigeration
- Integrated air or water-cooled refrigeration systems are commonly found on units of this type.
- Construction material
- The freezing cylinder and contact parts are typically constructed from food-grade stainless steel for hygiene and durability.
- Footprint
- Vertical batch freezers of this capacity typically have a compact footprint, suitable for kitchens with limited space.
- Control type
- Commonly features electromechanical or basic digital controls for managing freezing cycles and consistency.
Frequently Asked Questions
- A vertical batch freezer processes one batch of mix at a time, freezing it from the bottom up while stirring. This method is favoured for producing high-quality, dense gelato and ice cream.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.