Hubert Cloix PC60FA Pastocooker

Applications & Use Cases

• Producing custards, creams, and pastry fillings for bakeries and patisseries.
• Preparing sauces, gravies, and soups in catering and food service operations.
• Manufacturing ice cream bases and sorbets.
• Processing fruit purees and jams.
• Creating confectionery items requiring precise temperature control and agitation.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 30 litres to 120 litres; this unit is specified at 60 litres.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V.

Cooling method

Pastocookers often feature integrated refrigeration for air or water cooling, as specified for this unit.

Agitation

Scraped surface agitation is standard for preventing product burn-on and ensuring even heating/cooling.

Construction material

Stainless steel construction is typical for food contact surfaces, ensuring hygiene and durability.

Mobility

Many units are designed to be mobile, often fitted with castors for ease of repositioning within a facility.

Temperature control

Precise temperature control, often with programmable settings, is a key feature for consistent product quality.

Frequently Asked Questions

• What is a Pastocooker primarily used for?

  A Pastocooker is designed for the thermal processing of food products, specifically for heating, cooking, cooling, and holding, often with integrated agitation. It is commonly used for items like custards, creams, sauces, and ice cream bases.

• What are the benefits of scraped surface agitation?

• Is this unit suitable for products other than those listed?

• What maintenance is typically required for a Pastocooker?

• What are the typical space requirements for a unit of this capacity?