Frigomat - Frigomat - Pastacrema Cream Cooker

Applications & Use Cases

• Producing pastry creams, custards, and béchamel sauces in bakeries and patisseries.
• Cooking and cooling fruit purees and jams for confectionery and dessert production.
• Preparing sauces and gravies in catering operations and commercial kitchens.
• Heating and mixing various liquid and semi-liquid food products requiring precise temperature control.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 5 to 20 litres per batch, suitable for small to medium-scale production.

Power supply

Units of this type typically require a single-phase 230V, 50Hz electrical supply, though some larger models may be three-phase.

Temperature range

Commonly features precise temperature control, typically up to 100-105°C for cooking, with integrated cooling capabilities.

Heating method

Often utilises a bain-marie or indirect heating system to prevent scorching, ensuring gentle and even cooking.

Construction material

Typically constructed from food-grade stainless steel (e.g., AISI 304) for hygiene and durability.

Mixing system

Includes an integrated agitator or mixer with variable speed control to ensure homogeneous cooking and prevent lumps.

Frequently Asked Questions

• What is a cream cooker primarily used for?

  A cream cooker, such as the Pastacrema, is designed for the automated cooking and cooling of delicate food products like pastry creams, custards, and sauces, ensuring consistent quality and texture.

• How does a cream cooker differ from a standard cooking pot?

• Is this unit suitable for cooling products as well?

• What kind of maintenance is typically required for a cream cooker?

• Can this equipment handle thick or viscous products?