Cattabriga Cremomatic KEL 60

Applications & Use Cases

• Producing artisan gelato and ice cream in small to medium batches for cafes and restaurants.
• Manufacturing sorbets and granitas with consistent texture and quality.
• Developing new frozen dessert recipes in a test kitchen or pilot plant.
• Providing on-site ice cream production for catering events or specialised food service operations.

Typical Specifications

Typical capacity

For this class of equipment, batch capacities 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 a power draw of 3-5 kW.

Cooling method

Integrated air or water cooling systems are commonly found on units of this type, with water-cooled models offering potentially greater efficiency.

Dimensions (approximate)

Typically, these machines have a footprint of around 600mm (W) x 800mm (D) x 1400mm (H), though this can vary.

Construction material

Food-grade stainless steel (e.g., AISI 304) is standard for all contact parts and external panels to ensure hygiene and durability.

Control type

Modern units often feature electronic controls with programmable cycles for consistency, while older models may use electro-mechanical systems.

Frequently Asked Questions

• What is the typical production rate for a machine like the KEL 60?

  A unit of this specification can typically produce 30-60 litres of finished ice cream or gelato per hour, depending on the specific recipe and operator efficiency.

• What kind of maintenance does this equipment require?

• Is specialised training needed to operate this machine?

• Can this machine produce different types of frozen desserts?

• What are the common considerations for installation?