Frigomat - Pastacrema Cream Cooker

• Producing pastry creams, custards, and dessert bases in bakeries and patisseries.
• Cooking sauces, gravies, and fillings for savoury applications in catering kitchens.
• Preparing fruit purees, jams, and compotes in small to medium-scale food production.
• Melting and tempering chocolate for confectionery uses.

Typical capacity

For this class of equipment, capacities commonly range from 10 to 60 litres, suitable for batch production.

Power supply

Units of this type typically require a 3-phase electrical supply (e.g., 400V, 50Hz) or, for smaller models, a single-phase supply.

Heating method

Commonly features a double-jacketed system for indirect heating, often using a bain-marie principle with water or diathermic oil.

Mixing system

Typically includes an integrated agitator with scrapers to prevent sticking and ensure even cooking.

Temperature control

Units are generally equipped with precise temperature control, often with programmable settings.

Construction material

The contact parts and vessel are typically constructed from food-grade stainless steel (e.g., AISI 304 or 316).

• What is a 'cream cooker' and how does it differ from a standard cooking kettle?

  A cream cooker, like the Pastacrema, is specifically designed for delicate products requiring precise temperature control and continuous gentle agitation to prevent burning or lumping, which is crucial for creams and custards. Standard kettles may lack this level of control and agitation.

• Can this unit be used for cooling as well as cooking?

• What kind of maintenance does a used Frigomat Pastacrema typically require?

• Is it suitable for high-viscosity products?

• What safety features are commonly found on these machines?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

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