ICE - REF: MM6175 1 X Cattabriga Cremomatic KEL 60 vertical batch freezer

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

• What is a vertical batch freezer?

  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.

• What is 'overrun' and why is it important?

• Is this machine suitable for continuous production?

• What kind of maintenance does a machine like this typically require?

• Can this machine produce different types of frozen desserts?