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Catering & Refrigeration Equipment Warehouse (Crew Australia) specialises in Italian, European and Australian equipment for the ice cream, gelato shop, patisserie, commercial kitchen, delicatessin and cafe. Top quality appliances for food and beverage systems, the best equipment for you to provide your customer with a final gourmet product, presentation, food display or menu.
At Crew Australia we offer you friendly help and intelligent ideas that will assist you to put together your plans and finances. Together with our team, we will work close with you to achieve your goals for the best results. We offer you our knowledge and expertise by recommending to you the products from our extensive range of quality equipment, maximising the benefits from each appliance.
We are here to help you to achieve your highest potential. For you to exalt your finished products, in order for you “our customer” to be able to give your customer the final satisfaction.
From these ideas we want you to be rewarded by means of very high profit margins.
Our suppliers manufacture quality products. They are efficient in performance for all kinds of food types including our specialty Ice cream and Gelato. We have the complete package for small or large preparation and production requirements whether your business is either for retail or factory purpose.
Gelateria, Gelato Classico, Italian ice cream shop, Kiosk, Cafe, Bar, multi-kinds of food combinations display cabinets & intergraded shopfitting, the co ordination is an expression of quality, branding & the trade mark of your business.
Crew Australia we offer design and complete fitout solutions, specialising in gelato production machines, freezer display cabinets refrigeration storage preparation food & beverage equipment frozen treat dispencers.
We have sourced the very best brands manufactured in Italy, equipment that is durable, longlife & utmost reliable, you can depend on Crew Australia & our products for
QUALITY•PERFORMANCE•SERVICE•PRICE
Catering & Refrigeration Equipment Warehouse
“Your Commercial Appliance Specialists”
Preparation, Bake, Cook, Blast Chill or Freeze, Storage, Display,
Packing, Weighing, Labelling, Point of Sale,
Washing up and cleaning.
“We have got it all”
" New from Bocchini" - SHARK- 2012
In short , you can create a completely new Ice Cream & Pastry display cabinets - experience with us - Bocchini the SHARK : New, highly modern design, Joining together is possible its the best insight on the ice by large, frameless heated glasses, low front and sloping ice cream trays, as for all the Bocchini range, the High-quality refrigeration technology with double evaporator - ventilation.
The Unique profile of the king of the depths stands out on the world of food with all its great charm. The power of beauty moulds the practicality, thus allowing full view over products and easiness of use with maximum efficiency. SHARK enchants you, gets closer and catches you as a wonderful predator ready to tempt and seize you... by the throat.
Compacta VariO
"NEW COMPACTA VARIO" THE NEXT STEP IN GELATO.
With the introduction of Compacta, Coldelite has implemented a
new design and manufacture philosophy for its ice cream workshop
equipment. Its Compacta VariO is a step on from the previous model,
the evolution of its successful system for artisan-made ice cream.
Compacta VariO features a two-in-one structure:
- in the upper part the horizontal cylinder mixes ingredients
- in the lower part the second horizontal cylinder makes ice-cream.
Therefore it is a all-in-one equipment, resuming the whole production
process of homemade ice-cream:
- the MIXER, to mix together the raw ingredients
- the PASTEURIZER, to achieve top hygiene of the mix
- the FREEZER, to produce ice-creams, “sorbetto” and fruit creams.
Advantages:
• Customised batch freezing cycles
• Reduced power consumption
• Reduced water consumption
• Silent operation
• Reduced environmental impact
• Reduced minimum production amounts
• Smooth operation
• Increased duration for mechanical parts.
THE COMPACTA VARIO SYSTEM
On the new Compacta, the VariO system constantly controls the consistency of the ice cream. The compressor power can be varied according to the amount of mix used to its ingredients. There are 11 pre-set programs and 6 free ones. It is possible to customize and store batch freezing cycles to memory, varying the rotation speed of the beater.
HOREIZONTAL MIXER
The ingredients are poured into the hopper of the top cylinder and finely mixed. High rotation speed allows the complete dispersion of dry ingredients in the mix.
PASTEURIZATION
Pressing the heating button will start the cycle, which can be regulated to up to 105°C.
The control buttons are immediately interpretable; an acoustic/visual signal shows that the temperature has been reached.
DIRECT TRANSFER
The prepared mix is transferred to the freezing cylinder through an outer spigot that can be removed and washed easily for the maximum hygiene.
BACTH FREEZER
Pressing the button with the cone will start the ice cream production cycle. An acoustic/visual signal shows that the ice cream is ready.
ICE CREAM EXTRACTION
Every time that cycle ends, if the operator is unable to extract the ice cream immediately, it is kept inside the machine at the right consistency; extraction is complete and fast due to the high rotation speed of the paddles and the large opening for the ice cream.
COMPACTA VARIO
The Compacta VariO system always make ice creams with perfect consistency, both for rich and delicate mixes, at top production capacity and with loads cut to an absolute minimum.
THE TEN ADVANTAGES
- SPACE EFFECTIVENESS Compacta VariO can fit everywhere; In a very little space you can produce in top health conditions all the homemade ice-cream you desire.
- REASONABLE INVESTMENT Compacta VariO is economical; a complete laboratory for ice-cream production, at the price of one machine only.
- ECONOMICAL OPERATION Compacta VariO has very low costs in terms of energy and water consumption; the most committing operational costs are remarkably reduced.
- GREAT HYGIENE Compacta VariO always works in a closed cycle; the produced ice-cream cannot be touched by external agents and is therefore perfectly healthy.
- BALANCED ICE-CREAMS Compacta VariO mixes and freezes one flavor after another; in so doing, you will get balanced ice-creams, with fats equally distributed, and “tailored” recipes.
- REGULABLE PRODUCTION Compacta VariO mixes and freeze in short times; it allows to quickly enhance your production, meeting the growing sale needs.
- FLEXIBLE PRODUCTION Compacta VariO can mix and freeze very small quantities of product; it can immediately meet the most diverse production needs, even during low season.
- ALWAYS FRESH ICE-CREAM Compacta VariO means that your ice-cream will be always fresh. Every day you can integrate the ice-cream that, was left mixing and pasteurizing it, and then freeze it with the new production being made in the machine.
- ERGONOMICS Compacta VariO is not physically tiring to operate: the loading hopper is at hand’s reach, in the fornt of the machine, therefore they can be easily cleaned and inspected.
AUTONOMY & HARMONY These 10 points of attention show how the Compacta VariO is able –alone- to carry out the whole production cycle: that is, to produce all the ice-cream you need. Conversely, Compacta VariO is not only an independent machine; it can positively integrate with other traditional machines, supporting and helping their operations, in order to achieve a lop class homemade ice-cream laboratory.
Packaged equipment is tailored for your benefit value & success!
Electro Freeze Model CS 4
The smallest foot print with big capacities & the best performance
This reliable & durable soft serve machine produces 25 litres per hour
Construction is sturdy angle iron frame, stainless steel mix hopper,beater and freezing cylinder.
Low mix lights automatically tell operator when mix is needed.Mix Level Indicator
Precision crafted and machined to exacting standards resulting in a superior quality product, with fewer parts.Flight Beater
Finest insulating material available…no frost, no drip.
Easy pull-down handle with self closing spigot.Dispensing Head
Mix feed specially designed to maintain optimum overrun.Mix Feed
3/4 H.P. low temp compressor permits fast freeze-down and quick recovery.Refrigeration
3/4 H.P. beater drive motor for balanced strength perfect power for smooth product dispencing. Motor drive
2.5 liter, polished stainless steel, foam insulated for maximum efficiency.Freezing Cylinder
10 liter, refrigerated stainless steel, foam insulated.x Hopper
Night Switch Provides controlled refrigeration of product during night or any non-business period…reduces product deterioration.
Just plug CS 4 in to a standard 10amp power point.
D590 X W414 X H743 mm
CS 4 offers excellent performance for any oppertunity were frozen deserts can treat your customers
while at the same time you treat your business with profits.
Ask us how you can rent to own it for arround $60.00 per week*
For a limited time T A P, Included with Electro Freeze CS4 is a milkshake machine.
Featured Product is: Ill Carrentino - The ice cream cart!
Carrentino professional Ice-cream Carts for selling ice-cream and granite, designed as a central attraction in catering points such as: Restaurants, Ice-Cream Shops, Hotels, Shopping malls, etc. Applealing to many people and enhancing the ice-cream as a quality artisan product.
The refrigerated system in the show case allows the display of ice-cream outside also in high temperatures + 35°C , does not need defrosting every day!
Watch movie - MIOKIOSKO (my kiosk)
It's the new easy concept in order to create your own complete business activity. The revolutionary concept allows you to create your own kiosk and place it wherever you need!
It can be equipped with any kind of food processing machinery for the preparation of ice creams, juices etc... Available in any kind of shape and customizing it as you like icecream, pizza, cookies, orange, chocolate. Miokiosko has an hydraulic system in order to easily open and close it. It has a big all-round working space of 360°!
It is customizable, movable and technologically advanced.
The brand SCREAMS, founded in 2000, specializes in designing and manufacturing a wide range of attention-grabbing statues and other funny accessories for ice-cream parlours, restaurants, pizza shops, fast-foods, bars and any other shop.
The brightly coloured SCREAMS products are made of fibreglass, a material consisting of glass fibre impregnated with resin. Thanks to the interaction of these two materials the result is a high quality and weather-resistant product. Fibreglass can be used to build boats, cars and other products when lightness and resistance are necessary requirements
ALL SCREAMS PRODUCTS:
• are suitable for both indoor and outdoor placement
• can be easily repaired and revarnished
• are easy to handle and move
Ronda is an Italian leader in the production of components in steel and aluminium, encompassing both the professional and the home sector: bars, the confectionery industry, restaurants and hotels and also for homes, yachts and other sectors. With over 40 years of experience in steel processing, Ronda manages to combine technology in its products, effectiveness and efficiency with refined aesthetic and design. Intensive research and development has contributed to the growth and success of Ronda over the years, thanks to the constant evolution of product portfolio, technological innovation, quality and unique style made in Italy.
VG series: stackable ice cream trays, in different sizes and capacities to meet all needs. The best combination of quality, aesthetics and functionality, these products feature a specially designed easy-grip edge for easy handling and cleaning. Practical for insertion into fridge units and elegant for display in glass units, trays and accessories in the Ronda VG Series are made from 18/10 AISI 304 stainless steel, suitable for storing ice cream in accordance with EU directive no. 89/109.
Hello Ice cream makers,
We have the smart Tools for the Ice Cream Maker!
Expand on your production
grow the "Back Door" operations of your business.
You select the multiple locations, use these tools, make a contract to partner or profit share by placing your gelato in many other smart like businesses.
Market your name effectively together with your products decorate the cabinets with your design, logo & web site.
By positioning the solution of storage freezer & ventilated gelato show freezer together you illuminate all the problems associated with defrosting & handling.
The smart ice cream maker’s package comes with everything you need spatulas, gelato trays, cone, dispenser, holder & scoop washer.
Maintaining the gelato show in top quality is very important, also is to keep it simple & easy with the basic principles of the front ice cream shop operations,
Care & procedures, by following these easy steps this will create much success for both business partners.
"Grow your business by Profit Share"
Position the pair for $70.00 per week smart mini lease investment,
Put your brand here and spread your good name.
Bocchini company presents its brand new furniture range called LOGOS, characterized by essential, minimal and elegant lines in accordance with the latest market trends. The new showcase KUBO is on display with Logos collection.
See, it's a clear Vision & an easy Decision,
present your quality food products with our top quality showcases.
Since 1965 company Scaiola is present on the worldwide market with a large range of products for the catering field (rotating refrigerated display cabinets, cold-hot and neutral buffets in real solid wood, wine cellars...), suitable for any kind of place, from the traditional to the modern one. Every single product is strictly made in Italy and this is a synonym of quality and safety. Scaiola's display units are certified and brought up to date from year to year with the best components on the market, with a particular attention to the technological innovations and to the energy saving. To choose Scaiola means to make use of a top range product in total safety and to benefit from a really competitive relation between price and quality both on the Italian and international market. /PDF/Linea_LED.pdf
ICETEAM1927 CLICK here or on the logo to visit ICETEAM1927 Web site As of 1/9/2010, CATTABRIGA, ELECTRO FREEZE, PROMAG/OTT & COLDELITE brands have been reorganised under a single coordination: ICETEAM 1927, a new force with 4 success business stories as a background. This is a dream that becomes reality and shares the different experiences, respective values and specialities of each brand. The name Ice team 1927, itself shows the road to follow. "Ice" for ice-cream artisan gelato and soft ice cream the core of the industry to be served. "Team" as a team of brands that act together to cover the needs of our Customers, both for gelato and soft ice cream equipment "1927" as the year when Otello Cattabriga founded the first ice cream machines manufacturing company: CATTABRIGA, in Bologna. Gelato su stecco AUTOMATIC MACHINE FOR THE HYGIENIC AND ECONOMIC PRODUCTION OF THOUSANDS OF ICE LOLLIES AND STICK ICE-CREAMHow to make the gelato on a stick, pop bar or fruit ice, ice block 1) Automatic filling of the mould with a measured quality of ingredients gelato & or fruit the moulds can also be filled with gelato ice-cream by using a Cattabriga filling machine or batch freezer. 2) The sticks are placed in the counter-mould. 3) The counter-mould is inserted into the mould. 4) The mould is lowered into the freezing bath. 5) When ready the mould is transfered from the freezing to the defrosting bath. 6) The counter-mould is extracted. 7) The gelato on a stick or ice- popcicals are ejected from the counter-mould. Bocchini Spa produces high performance ice-cream display cabinets and a wide range of products, services and solutions for furnishing ice-cream parlours. Innovative skill and use of cutting edge technology, materials, lighting and glass have always distinguished Bocchini in the field of furnishing solutions for ice-cream parlours, bars, patisseries, delicatessens, banks and Horeca (Hotel-restaurant-catering) establishments. The range of products offered by the company now extends to new sectors: food areas, catering areas, malls and shopping centres, leisure and fitness centres, food halls for roadside service stations, railways and airports. To celebrate the company's 45th anniversary, Bocchini teamed up with the Pininfarina design house to create a new product called B45: "B" for the initial of the company's name and "45" for the anniversary celebrated in 2008. B45 is a functional display cabinet with an exclusive design for ice-cream parlours and patisseries. The product features a glass front that opens automatically making it extremely easy to clean, LED lights, sliding doors on tracks and an electronically controlled display showing cabinet temperature. To complete the B45 product line, the company has designed a new range of counters for bars, made of Corian DuPont, a hardwearing material that is highly resistant and pleasant to the touch. Bocchini has two Business Units: Bocchini Arredamenti: designers and architects for the planning and production of beautifully finished furnishing elements and high performance technological solutions. The company offers a wide range of display cabinets for ice-cream parlours and patisseries as well as hot and cold buffets, using fan-cooling systems, fibre optic lighting and automatic defrosting. Bocchini General Contracting: the company takes on the role of General Contractor in providing turnkey solutions for banks setting up branches across the country, restaurant chains, supermarkets, hotels and residential complexes. Products & Services: "Your Brand" Your Yoghurt Shop Self Service Yoghurt Shop Layout You too can have a Slim figure (560mm) with a big appetite New SL500 Add a new "Twist" to your business with this gravity fed freezer that is only 22 1/4 inches wide. Simple to clean and operate it is ideal for dispensing yogurt, soft serve, sherbet, sorbet and other frozen treats. Features single circuit with reduce power requirements. Electro Freeze FM 8 Model Soft serve Ice Cream and Yoghurt twin flavour and twist with a refrigerated topping display Serve your customers a breakfast with Yoghurt and Toppings or a dessert with Ice Cream and Toppings If you want ideas like this one, that you can value add in to any business please just contact us
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Durable, dependable and easy to use, Electro Freeze frozen treat machines turn out the tantalizing delights that customers crave. The reliability of our equipment is the result of a tradition of industry innovation and leadership that reaches back 75 years. Today, with over 40 models of our equipment to choose from, you’re sure to find an Electro Freeze model that meets your needs. Electro Freeze equipment is durable, reliable and easy to use. But those are just whipped cream on top—because the real benefit is profit for your business. Electro Freeze equipment delivers margins of up to 80 percent. On its own, that’s an excellent return on your investment. But we don’t stop at profit potential. The Electro Freeze team is determined to help you maximize profits in every way. Our nationwide network of distributors can work with you to develop a menu of frozen treats that’s most appealing to your customers. Then we’ll help you promote your new items with merchandising support and training for your employees. It’s all backed by the most responsive and reliable service in the industry. Electro Freeze can help you perform a complete profit/cost analysis. Get a quick look at what your profits could be by using our profit calculator. Why Electro Freeze? Electro Freeze Equipment is manufactured with pride in East Moline, IL. Our designs feature simple and effective mechanical controls. The result is durable and dependable equipment that will provide years of trouble free service. Each Electro Freeze frozen treat or beverage freezer is backed by our worldwide network of distributors with prompt and courteous after sale service support.
SL500
Gravity-Fed High Capacity Twist Soft Serve Slim Line Freezer, with separate hopper refrigeration.
• Tradition
• Artisanal
• Professional
• Excellence
• Passion
• Competence
• Environment
• Ethics
gelAteneo is not a traditional school. It is the result of professional experience in a protected environment. In fact, courses are held in a rather unconventional place, an agritourism farm in a natural setting. Here, in direct contact with the source of fine ingredients, students learn to produce traditional, high-quality gelato.
"hello, here is my very own ice cream shop"
Espresso Gelato soft, creamy and tasty,
Soft ice cream that delights the palate.
Gelato espresso, Soft ice cream or Yoghurt is always fresh and creamy,
because it is instantaneously and expressly produced for each single consumption.
The Coldelite soft machines are practical, fast and reliable; fit for every business practice, as well as for crowded and fast-moving locations like beaches, discos and fast food restaurants.
The Production of Gelato Soft
The Gelato mixes, quality produced with artisan semi-finished Gelato mixes & bases or fresh pasteurized ingredients, are poured into the top refrigerated units. By simply lowering the lever, the machine distributes soft swirls of ice cream while a new quantity of mix contemporaneously passes from the bins into the cylinders, ready to be transformed into ice cream.
Counter and Floor Machines
Coldelite offers both counter and floor soft machines, for an easy positioning.
The counter machines have rear support feet so that the machine can be placed even in tight back spaces; the floor machines are equipped with wheels and a break for easy moving and safe positioning.
To watch the Cattabriga movie, below here in English click logo left and in Italian right.
The Gelataio is a short documentary on James Coleridge, an artisan gelataio whose passion for gelato propelled him to travel to Italy to learn the old ways of making gelato. In contrast with industrial gelato, machine-made and filled with additives and artificial flavors, James insists on creating gelato the traditional way, waking up early every day to make fresh, small batches of gelatos from raw ingredients. Watch here - http://youtu.be/vj6IQoYbVUE
180T-RMT
Twist Pressurized Model with Reversed Cabinet
Turn your business around with the Electro Freeze Model 180T-RMT. This unique cabinet style freezer is perfect for stores that want to keep operations behind the scenes with a rear access mix compartment. Ideal for self service buffets and yogurt shops.
| Specifications | |
|---|---|
| Cylinder Capacity: | Two 3.7 quarts |
| Voltage: | 208/230 |
| Motor: | Two 2HP |
| Compressor: | 12,000 Btuh |
| Dimensions | |
| Weight: | 752 lbs |
| Freezer Dimensions | |
| Depth: | 36-3/8" |
| Width: | 24" |
| Height: | 68" |
| Mix Cabinet Dimensions | |
| Depth: | 15.5" |
| Width: | 20.6" |
| Height: | 26.69" |
Dispense two flavors of soft serve ice cream, custard, or frozen yogurt or twist the flavors together in a single serving. Dispenses the highest quality and most consistent frozen product. Mix storage cabinet features a separate refrigeration system for maximum efficiency. Model 99T-RMT Experience the freedom of our new soft serve/frozen dessert freezer. Increase your menu…offer a variety of popular treats from low or non-fat ice cream to custards, yogurts and sorbets. Dispensing two flavors top to bottom in a "twist", a side-by-side split, or either flavor separately. The "twin serve" head design allows two operators to dispense product at the same time. Model 99T-RMT *U.S. Patent #5,349,825 Mix Transfer System* Exclusively from Electro Freeze, the revolutionary mix transfer system...it’s so simple it takes only minutes to clean. Reap all the benefits of a pressurized system with the cleaning time of a gravity fed freezer. Simple reliable overrun control. Dispenses high butterfat or fruit products with pulp. Refrigerated Mix Cabinet Cooled with an independent compressor, the refriger-ated mix cabinet provides easy access for filling mix reservoirs. Simply place the bag-in-box into the cabinet or fill the containers, insert the mix tube from each mix transfer system and that’s it....your product is ready to serve! Night Switches The night switches enable you to close shop at the end of a business day and leave all mix in the freezer (cabinet and cylinders) refrigeration, so you’re ready for operation the next day. Mix Level Indicator The mix level indicator features a flashing light on the front of the freezer to alert the operator when mix is needed. Experience Tells Electro Freeze has over 75 years of experience manu-facturing pressurized soft ice cream machines. This is evident in the superior engineering, sturdy construction, quality craftsmanship and dependable performance of every Electro Freeze. SOFT SERVE the history The first commercial offering of soft serve ice cream was in 1938 by J.F. "Grandpa" McCullough and his son Alex McCullough, future co-founders of the Dairy Queen chain of soft serve and fast food restaurants.[1] Soft serve is generally lower in milk-fat (3% to 6%) than ice cream (10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which is stored at −15 °C. A warmer temperature allows the taste buds to detect more flavor.[citation needed] Soft serve contains air, introduced at the time of freezing. The air content, called overrun, can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air. All ice cream including soft serve must be frozen quickly to avoid crystallization. With soft serve, this is accomplished by a special machine at the point of sale. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at +3°C. When product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quick frozen and stored until required. It is usually served by being pumped out of a soft serve machine in circular swirls rather than served in scoops. Drag the cone along the timeline to view milestones. In 1946, Henry C. Duke and his son, Gene, seized a great opportunity. The owners of a commercial laundry equipment repair company were asked to build an ice cream freezer for an up-and-coming franchise called Dairy Queen. What the duo came up with was the world’s first pressurized soft-serve freezer. Dairy Queen franchises soon began sprouting across the country, boosted by strong sales and outstanding profits from an exciting new dessert made possible by the Dukes’ machine. Finding such success in their new direction, the father-and-son team of H.C. Duke phased out their commercial laundry business. In 1969, the company purchased Electro Freeze, expanding its reach outside of the Dairy Queen network. Over the next 30-plus years, the company continued to build on its legacy of frozen treat innovations, unveiling industry firsts including: In 2003, H.C. Duke was purchased by the Ali Group, a company with 100 years of engineering heritage and tradition. Today, the Ali Group is more committed than ever to expanding the Electro Freeze tradition of innovation, dependability and profits for all our customers. A brand new look to celebrate 80 years of business and a major company achievement: Cattabriga is the first brand in the world to design and create an artisan ice-cream machine, spreading the quality and creativity of this much-loved Italian product to five continents. With a brand-new image and, more importantly, major technological innovations, Cattabriga is the leading cutting-edge company when it comes to research and development for the artisan ice-cream store. This year at Sigep in Rimini, Cattabriga presents MULTIFREEZE, the intelligent and versatile batch freezer capable of suiting all the ice-cream maker's needs, thanks to 18 different freezing methods (6 freezing speeds for 3 levels of cold). A true technological revolution, allowing the ice-cream maker to have an unfailing, versatile and trustworthy partner with him in the laboratory. 1927. La nascita della tecnologia del gelato italiano 1927. The birth of the technology of Italian ice cream In 1927, a brilliant Italian manufacturer, Otello Cattabriga, invented a mechanical system to make the processing of ice cream imitating - automatically - the system of "Peel and Smear" typical of manual labor. The innovation was truly revolutionary and Otello Bologna became famous around the world since that time the ice cream machines were named after its inventor, and were called by all "CATTABRIGA. The history of CATTABRIGA is a history of technological innovations that continue to this day by allowing this historic brand and maintains its lead in time for the continuity of tradition and technological choices for construction. The plant Cattabriga, modern assembly lines follow the life of the machine construction step by step, according to a station that provides checks and controls to enable the production of more reliable machines to produce an absolutely excellent artisan ice cream. "Gelato Classico" is a Cattabriga solution designed for entrepreneurs who want to communicate the image of a high-end gelateria. http://www.cattabriga.net/pdf/gelato-classico-davanti.pdf http://www.cattabriga.net/pdf/gelato-classico-dietro.pdf “CATTABRIGA VERTICAL MAKER” with patented system “remove and spread”, enabled to produce without any physical effort and with more hygiene, a dry ice cream with a well worked texture. Nowadays, after more than 75 years, the EFFE continues to be the most reliable machine. To choose the best of the tradition to guarantee the true quality of a product, this is the real aim of every professional ice cream maker. The CATTABRIGA SOFT-YOGURT ice cream machines are the end result of top quality technology developed in accordance with the strictest international EC, UNI EN ISO 9001 standards. The mixture is kept preserved at the ideal temperature in a stainless steel tank that is refrigerated and controlled by a thermostat, permitting visual inspection of the thermometer. The mixture remain there until it is suctioned by a feed needle or pumped by means of a GEAR PUMP into the batch cylinder as soon as a certain amount of ice cream has been dispensed and the cylinder is emptied when the ice cream dispenser is lowered. The gear pump makes it possible to produce ice cream that has a greater increase in volume and thus increased ice cream “SOFTNESS” creating a sensation that is less cold to the palate. PSK KEL Pasteuriser "Bain Marie" Electronic machines for the professional production of ice cream mix PSK KEL, THE ELECTRONIC PASTEURIZER BAIN- MARIE (WATER-BATH) MIX & Microniser PSK KEL series carries out “high pasteurizing” and “low pasteurizing” cycles indifferently by using diathermic fluid contained in a countertank, both for heating and cooling. Therefore, the temperature of 100°C during the heating cannot be exceeded and, moreover, THE WHOLE SURFACE INSIDE THE TANK IS USED FOR A SOFT HEAT EXCHANGE. Due to this technology, even the most volatile flavours and tastes will be preserved. The technique A powerful microprocessor adjusts all operations in the machine and switches over automatically from “pasteurizing” to “conservation”. Every failure (black-out included) is inmediately signalled while the machine rejects any wrong control or action contrasting with the program under way. A special control prevents the product from thickening on the walls during cooling. Hygiene and functional use A further very important accessory of this new pasteurizer is the centrifugal pump, capable to push the pasteurized mix to containers at a distance of 6 m. from the discharging tap and a height of 1,5 m. from the ground. The tap is washable EVEN WITH MIX IN THE TANK. Motors are placed on the lower part thus avoiding pollution due to lubricant leaks. Safety With its 24-Volts controls and magnetic sensors preventing dangerous operations, This Cattabriga PSK KEL Series machine is an extremely safe working tool. Mix transfer pump and temperature probe inside the vat. Cream Mixing Head to completely blend rich and fatty components in the cream base. Fruit Mixing Head to finely chop and blend pureed fruit, rich with fiber, throughout the base mix. Cutter or rotating blender to chop even the largest pieces of fruit. The Turbomix is started with the secure placement of both hands on the machine. Cream emulsifier The ideal stirrer for breaking up classic pastry cream, which may be oily or dense and sugary, into the base mix. The high-speed rotation and shape of the rotor facilitate the speedy emulsification of the pastries, bringing out hte best fragrance and creamiest flavour. Ideal for chopping and mixing pieces of fresh or frozen fruit and blending fruit puree into the base. Useful for mixing powders, such as sugars and cold stabilizers, to prepare water-based mixes. A rotary blender able to chop significantly large pieces of fruit, such as whole pears and apples. It works perfectly when used with emulsifiers to transform blended fruit into a fine, easy-to-mix puree. To blend and emulsify classic pastries into the base mix approximately 30 seconds for 5 litres. To produce a complete perfectly emulsified mix from single ingredients, approximately 2 minutes for 5 litres. Mantecatore, Mantematic, Batch Freezer, ice cream churn, Gelato machine The Series MTM KEL's CATTABRIGA, are unique in their kind. "They have ice cream production time 6 minutes and include: 1) Insulated door to avoid the phenomenon of crystallisation air 2) Built-in heater to provide hot water for cleaning. 3) Wide import mix for easy passage of large pieces of fruit or nuts. 4) Electronic control panel with the possibility of the hardness of ice cream. The Series MTM KEL offered in 4 models with yields of 4-6, 4-8, 4-12 and 4 - MULTICHEF The Multichef machine unveils a new frontier for professional cooking and pastry chefs. The Multichef is an extremely flexible resourceful, which has the ability in the same cylinder mixing chamber to carry out the following functions and much more: With this advanced technological equipment you can now prepare many gastronomy and pastry recipes as well as the finest ice cream, gelato and sorbets in a very short time and with highest standards of quality and hygiene. The recipes, thanks to its cutting edge electronic, can easily be stored and automatically repeated any time you need. The new technologies included inside the Multichef allow up to 7 speed adjustments, 22 pre-programmed recipes and 9 individual programmable slots. In addition to allowing the professional pastry chef the opportunity to broaden their pastry range, the same machine is capable of producing the finest signature frozen desserts as well. Automatic whipped cream machines The fresh cream is kept preserved at the ideal temperature in a stainless steel tank that is refrigerated and equipped with a thermostat, also offering visual inspection of the thermometer. Only when requested, by pushing the special switch, a patented pump suctions air and cream, pushing them into a steel labyrinth (texturizer) where the mix acquires an increase in volume along the route. This increase of volume reaches over 200% and then the cream is dispenses through a spigot with a ragged spout refrigerated up to the exit point. Coldelite COMPACTA features a two-in-one structure: Therefore it is a all-in-one equipment, resuming the whole production process of homemade ice-cream: Click below here to watch Compacta Top COLDELITE has created Compacta Top with technology, an innovative, comprehensive and high performing machine for making confectionery, gastronomy products and artisan ice-cream. Compacta Top is a combined patented machine that has 2 horizontal cylinders. The original, functional characteristics of the new Compacta Top, allow numerous preparations, so that the Confectioner can: By choosing the button on the control panel it is possible to choose among more than 40 pastry, gastronomy, chocolate and confectionery programs: these complete cycles process specific cooking and cooling temperatures, appropriate product mixing and timely removal for each preparation Bag in Box- Ripple & Hopper Gear Pump Machines The soft ice cream freshly made to order. SOFT ice-cream machines are ideal for preparing and serving a soft ice cream with no need for a conventional ice-cream production facility. They produce an excellent ice cream; soft, but with a consistency that will satisfy even the most demanding palates. Easy installation is a key factor in SOFT machines; counter-top machines just need a table, while free-standing machines are simple to position thanks to their wheels and electrical connection A long tradition behind, now aimed at better value for money in gelato and pastry equipment. Promag was founded in 1986 as an evolution of the old company MARK, and having its heritage as a basis for development. MARK was started in 1966 and has been a driving force for innovation & marketing in the Italian ice cream industry; among these, the first horizontal batch freezer. Promag has collected this expertise and embodies now values of innovation and convenience, quality and budget-level pricing. Promag Ott can also count on the heritage brought by Ott Freezer. This historical Swiss brand used to be a leader in multifunction units for pastry & restaurants, now developed in the Promag MASTERCHEF. Among the prestige reference of Ott Freezer tradition we have the elite of worldwide corporate & pastry chefs. Stargel has 3 different batch freezing cycles that can be selected from the control panel. Promag today is completly new line under the ICETEAM1927 Group The new series Proamag line of gelato machines are produced in Bologna with Cattabriga & Carpigiani. Easy-operation control panel that allows constant monitoring of working cycle progress. Batch freezing cycle for dairy Gelato. Cycle with HOT batch freezing program for optimum control of Gelato consistency. Freezing cycle for fruit ice creams and sorbets. Program for the preparation of fruit Cremolata by discontinuous cooling cycle for even ice crystals. Cycle that can be programmed according to the required quality and density of the product. This Beater is from Cattabriga, Beater without central shaft, guaranteeing top performance, reduced extraction times and a limited ice cream residue. The unique scrapers are pressurised but with lack of springs and o-ring on the scrapers makes cleaning much easier. Front loading spigot in heat-insulated material to reduce cold dispersion and the formation of condensation. Complete with safety microswitch. Spigot available in steel on request. Practical shower with manual control for cleaning the machine. Height-adjustable tray shelf with non-slip mat. Program to maintain the Gelato at the end of the cycle. Re-start cooling during the extraction process. Easy Mix Pasteuriser models: 30- 60- 60+60 litres is the pasteurizer that is easy to use, economic, and that ensures the utmost hygiene. It is equipped with three automatic pasteurizing programs: After heating, each mix remains at a high temperature for the time required to complete the sanitization process, and is then cooled quickly and brought to a temperature of +4° C; an acoustic and visual alarm indicates that the cycle is complete. The machine then switches into a storage phase. The model with two tanks works in sequence and consumption is lower than two single pasteurizers. Easy Freeze range - 1000 - 2000 CT - 3000 CT from Promag allows the production of real fresh artisanal Italian style ice cream with an astonishing simplicity never seen before. Into a single freezing hopper it is now possible to mix all the ingredients and heat them at the required temperature up to 85° C which corresponds to a complete pasteurization cycle. The efficient cooling system guarantees fast freezing cycles and the ice cream is soon ready. With a single machine in one cylinder you can get now any ice cream recipe with either warm or cold treatment of ingredients, while the space and energy saving is really significant. Working all ingredients into a single cylinder guarantees the maximum simplicity and minimizes the risk of contamination; all processes can be adjusted by the electronic control which fix the desired temperature cycles. Easy Freeze is a single self-sufficient machine for the ice cream production but it can also support laboratories where batch freezers and pasteurizers are already installed. It can indeed produce in a short time the flavor which is missing and allow the production of ice cream flavors with solid parts. The Easy Freeze also makes it possible to regenerate all the unsold ice cream from the day before, avoiding waste and saving production costs. Once the ingredients are in the cylinder, you can start cooling or setting the temperature which you desire to reach. For temperatures up to 64° C Easy Freeze will start immediately to mix and warm the ingredients in order to better blend sugars and fats. Once the temperature has been reached, it will start cooling immediately until the ice cream is ready. Setting a temperature greater than 65° C, the Easy Freeze will process the entire pasteurizing cycle and then will immediately start cooling until the ice cream is ready. Softy ice-cream machines are ideal for preparing and serving a soft ice-cream with no need for a conventional ice-cream production facility. They produce an excellent ice-cream; soft, but with a consistency that will satisfy even the most demanding palates. SOFTY is the ideal multipurpose machine; it is used in bars, many restaurants use it for making sophisticated Easy installation is a key factor in Softy machines; counter-top machines just need a table, while free-standing SOFTY machines are produced with technological criteria which give top priority to easy installation and the highest hygiene standards. The essential feature of soft ice-cream is the increase in volume, obtained in two ways: The pump ensures a constant, perfect supply to the cylinder. Their overall user-friendliness (not just in terms of ice-cream production) make these machines ideal for all outlets serving heavy demand. Starcrem Multifunction The most popular of which include: Up to 8 recipes can be entered and saved. Powered by a 2-speed motor, blends ingredients perfectly. To see the product inside. Made of stainless steel, and can be easily tilted back or removed. Electronically-controlled and servo-powered making it ideal for any product. Carrettino del gelato ice cream cart CAPTIVATING:The shape, colours, logos remind you of the genuine ice-cream as a quality artisan product. Thanks to its fascination linked to the past, the ice cream cart, will revolutionize the display of your Gelateria, restaurants, Hotels, Catering events (Buffet display of desserts at weddings and events), making them even more enjoyable with italian artisan ice-cream! FUNCTIONAL: The technology used allows the ice-cream to be displayed outside even in unfavourable atmospheric conditions. To be highlighted is the fact that the best components and electronic controls are used, all with easy maintenance and cleaning! ERGONOMIC: The design and manufacture follows the principles regulating reciprocal equilibrium between machines-Man-environment. Although robust, it has two main qualities: reduced weight and convenient size, therefore allowing easy mobility. Hiber “The Future in Blast Freezing” The technology of Blast Freezing and Rapid Chilling is here for planning your cooking over time, which increase your productivity, saving you time, money and minimise food waste for all cooked, uncooked, semi prepared, fresh food, pastry and confectionary products. Silko * conditions apply, E&OE. 
99T-RMT
Pressurized Twist Soft Serve Freezer w/ Mix Transfer System, with separate cabinet refrigeration
Electro Freeze our history
Timeline click here
Gelato Classico
Gelato Classico è un format Cattabriga realizzato per chi voglia intraprendere l'attività di gelatiere distinguendosi per la qualità della propria proposta. Il progetto comprende un arredo che ispira immediatamente il senso di un gelato tradizionale che, unito alla macchina EFFE, comunica un messaggio di artigianalità e genuinità. Clicca qui per saperne di più.
EFFE
vertical batch freezer
Manufactured in accordance with the strictest EEC directives, it remains unique of its kind, because incomparable, and characterizes with its image of tradition the artisan ice cream maker.Cattabriga Multifreeze
more performances, more versatility
the ability to adapt to the ice cream maker’s every need
More technology
means better product quality
rotating opening action. Fully removable to guarantee
better cleaning and hygiene
BRIO - SOFT
soft ice cream yogurt machines
The CATTABRIGA SOFT-YOGURT ice cream machines have been tested by exacting laboratories and have confirmed high production PERFORMANCES in relation to the installed power with a very high RUSH (supply), while also guaranteeing users high profit margins with low operating costs.
1. Amalgamante mix
2. High speed beater shearer
3. Homogenised mix & sensor probe
Micronised
Micrometrical crushing of fats molecule or any other solids in the mix.
ADVANTAGES:
- Rapid maturation.
- Slowver separation of fats and others solids
- Improvement of the aromatization and flavours taste.
- Increase, in time, of ice cream stability while preserved.
- Higher and better conservation of the overrun during the time.
The ingredients already mixed by the agitator of the pasteurizer heat are sucked - hard - by emulsifier calibrated fan that rotates at very high speed particles Sining violently against the special blend of "hive" that has imprisoned. The strong impact against "WINDOW" body wire "crush" as micro-metrically fats and / or solids that make liquid pasteurization to the exceptional size of 6-8 μ. The solids and fats, which reach various sizes, up to 100 μ can not - always - to stay hydrated
smoothly despite the pasteurization process.
An electronically controlled, managed by the memory controller framework
commands, on and off automatically (the desired temperature and preset) the emulsifying / CATTABRIGA homogenizer, manufactured and tested by acting through rigorous tests and field trials, the following aspects:
- speed
- size and shape of the beehive
- Shape, size and inclination dell'aggirante obtaining optimal results with mixtures more difficult.
This process allows the mixture to ice cream to improve some quality characteristics such as:
1) Improving the texture.
2) increases the holding capacity of air.
3) Increases resistance to thermal shock.
4) increases resistance to melting.
Fruit emulsifier
Optional cutter
Blending times
1) The cooking pastry creams custard and chill thicken.
2) To pasteurization of Gelato ice cream and mix to Freeze.
3) To melt chocolate pave
4) Be prepared cooking sauces or pastry.
All these procedures are done with great ease through the menu options available to the electronic control panel.
The two models are available:
-Masterchef 12 with tank capacity 12 liters.
-Masterchef 20 with tank capacity 20 liters.
A non-return valve prevents the whipped cream from returning to the tank.
- in the upper part the horizontal cylinder mixes ingredients
- in the lower part the second horizontal cylinder makes ice-cream.
- the MIXER, to mix together the raw ingredients
- the PASTEURIZER, to achieve top hygiene of the mix.
- the FREEZER, to produce ice-creams, "sorbetto" and fruit creams 
The top cylinder is located in the higher part of the machine for mixing at variable speeds, heating and cooking, pasteurizing. The bottom cylinder is located in the central part of the machine for mixing at variable speeds, heating and cooking, cooling and freezing.
- Heat, using only the top cylinder. For example, when cooking a product that must be used when it is hot, extracting it from the side exit of the external tap, without using the bottom cylinder, which may be used for another preparation.
- Operate with heat and cold, using only the bottom cylinder, taking advantage of the complete and automatic work cycles.
- Operate in progression, top cylinder + bottom cylinder.
For example, starting by cooking the product in the top cylinder, and passing it through the external tap directly into the bottom cylinder, for the cooling and/or freezing.
SOFT is the ideal multi-purpose machine; it is used in bars, many restaurants for making sophisticated personalized desserts, and even in conventional ice-cream parlours and pastry shops for preparing extremely impressive dishes.
STARGEL Electronic Batch Freezer
Features
Download the STARGEL PDF.
Control Panel
Gelato Cycle
Fruit Cycle
Cremolata Cycle
Beater
Spigot
Shower
Tray
Post-refrigeration
Pasto-Freezing Cycle
personalized desserts, and even conventional ice cream parlours and confectioners use Softy machines for the
preparation of extremely impressive dishes.
machines are simple to position thanks to their wheels and electrical connection.La tecnologia
Specifications
13 pre-programmed recipes
Customized processing cycles
Beater with floating mixing blades
Transparent lid
Support shelf
Drain nozzle
Electronics
Furthermore, the ice-carts are made respecting environmental rules because they are made using top quality, harmless and recyclable materials.
The high quality of food you serve will remain excellent and intact over a longer period of time. Thanks to Hiber for this micro crystal chilling system that chills right to the core of the product, maintaining the cell structure to guarantee food preservation. This method of Cook & Chill allows first quality in food regeneration, this secret of success lies in the organisation of your work and the quality and service you provide to your customer.
Blast freezing from +90c to -18c in less than 270 minutes.
Blast chilling from +90c to 3c in less than 90 minutes.
Hiber conforms to the HACCP Safety System; this is an essential choice to ensure your customers safety in the products that you serve that they consume.
There is a Hiber Blast Freezing and Rapid Chilling system for all locations and purposes: gastronomy, bakery, pastry and gelato from a small table top, under counter unit, models that pair together to work and stand beside the combination steam oven or wheel in trolley, bakery racks also by means of multiple trolleys for a walk through Blast tunnel. Whoever put their trust in Hiber will be able to count on the extra ordinary.
The future of Chilling Freezing & Preservation.
Silko, creators of complete kitchens since 1979. A prestigious name that is renowned for the production of quality of and reliable kitchens for restaurants, hotels hospitals and caterers.
In its kitchens new production site in Vittorio Veneto, Silko added new hi-tech equipment and automatic systems designed to assure even more rapid and versatile production cycles, while improving even further the quality.
Silko is today the choice for many of the biggest names in the catering industry. Largely thanks to the company’s insistence personal skills, meticulous selection of materials and components, not to mention its special productions, unique kitchens made to order to customer’s specifications.
Silko can meet the complete planning requirements of its most discerning clientele. With attractive design, strong and reliable kitchens thanks to a complete range of snack top 600 series to 900 series gastronomy appliances for under range hood food cooking, ovens, blast chillers, preparation, refrigeration, distribution self service canteen line, and glass dish ware washers.
Silko is the one stop kitchen shop and perfect partner to highlight the creative flair of the most demanding chefs.
Fb Bocchini with a complete range of Italian food display cabinets is also planning to do the design of the complete shop furnishings. They are designed and handcrafted with elegance and style. All the available models offer many options, as they are multi-plexable to join together to appear as one unit. In two heights, there are many finishes and colours to choose from to best suit your entire food display requirements. They fit and match the design of the front and back bar and benches
EOS is the Grande of Fb Bocchini display cabinet with the revolutionary lighting system by optical fibres. In stylish structures made up with high-tech materials, EOS encloses a light soul. The optical fibres are of a minimum size, which allows the best utilisation of every space. They do not give off any heat, with an amazing luminous intensity able to exalt the natural colour of the food products on display. There is also a great saving in electricity and maintenance.
Young design, roominess and valuable materials, such as aluminium and steel, with a contemporary and high-tech look.
Stratified safety glass eliminate the disadvantage of condensing vapour and allows the continued use of the display cabinets in the event of any repairs being needed.
A wide range of display cabinets, available in two different heights (131 cm - 147,5 cm) that fit well into every required space and functionality.
Gelato, Ice cream cake, Pastry, Chocolate, Cake, Biscuit, Bread, Cold deli, Ambient, Hot pastries, pizza or Roast food and Bain Marie in stylish food display cabinets.
In 1927, an ingenious Italian manufacturer Otello Cattabriga, invented a mechanical system recreating the technique of traditional ice cream making that was a truly revolutionary innovation and the Bolognese Otello Cattabriga became famous all over the world:
Cattabriga machines can be found the world over and in all of the most important workshops of the Italian master ice cream makers. Cattabriga is the leading manufacturer of homemade ice cream makers, the harbinger in this sector, it has worldwide acknowledgment as the “preserver of tradition”, starting from the very first vertical ice cream machines in the world, then going to the inimitable “Bain Marie” system of its pasteurisers and to the electronic horizontal batch freezers.
Cattabriga machines utilised together with traditional recipes and experience of the gelato maker’s high expectations, show they have the best and highest technological standards in the field of ice cream production. The equipment and machines are Batch freezer or Continuos freezer, Pasteuriser, Aging vat, Gastronomy, Custard and Pastry cream treatment in order to satisfy the strictest professional needs.
Cattabriga also now has an “all in one” professional multi functional machine: 20 litre mix cylinder, 30 minute cycle from cooking mixture to ice cream extraction. This new technology is for pasteurising or mix cooking and batch freezing for pastry creams, chocolate, sorbet and gelato. MASTERCHEF MC12.
Catta 27, has specialised for 80 years in the manufacturing of Industrial equipment, machines and complete plants on large and small scale for the production of ice cream in cups, cones, bulk containers, sandwich-type, moulded stick candy bars, extruded-type, Tartuffe, cakes, logs etc.
Catta 27 is first to have the ISO 9001 Quality Certification this represents an additional guarantee for their customers.
Today, more and more clients are turning to Catta 27 when they wish to set up or enlarge their factories
Catta 27 components and lines offer unique solutions both in terms of capacity and versatility, and what’s more they are suited to the particular conditions in the various markets throughout the world. Equipment and single components for mix treatment, mix ageing, ice cream production and dosing in cups, cones, bulk containers, sandwich, moulded candy bars, extruded sticks, cakes, logs etc. are constantly been improved.
This is what Catta 27 is all about.
Electro Freeze pioneered the pressurised soft serve machines that built an entire industry. And today, in businesses across America, you’ll find durable, dependable machines producing delicious treats that are consistently high quality and visually appealing.
Why are so many businesses choosing Electro Freeze machines? With over 40 models of frozen treat equipment to choose from, you’re sure to find a model to meet your needs. One that’s easy to use, easy to maintain and even easier to turn into profits.
Electro Freeze has been the leading manufacturer of frozen-treat equipment for nearly 75 years. Electro Freeze equipment is dependable, energy-efficient, easy to operate and clean, and simple to maintain. Small wonder that Electro Freeze innovations are some of the most utilised equipment on the market today. Quality Electro Freeze equipment dispenses profitable products such as soft-serve ice cream, shakes, frozen custard, slush, smoothies, frozen cocktails and Italian ice. Models are available to meet virtually every space and operating requirement.
Manitowoc Ice, Inc. entered the foodservice market in the mid 1960's by purchasing the name and manufacturing rights to the Kodiak brand ice machine. By that time, Manitowoc had already developed considerable refrigeration technology as a manufacturer of residential refrigerators/freezers. In 1968, it patented a breakthrough evaporator that catapulted it to a dominant position in the US ice-making industry. Manitowoc Ice, Inc. is now America's #1 selling brand of ice cube machine. Manitowoc also produces ice storage bins and ice-machine accessories.
Manitowoc was the first to offer two and three year product warranties; first to convert to alternative refrigerants; first to develop an automatic cleaning system; and first ice machine manufacturer to be ISO Certified.
International growth is also significant. Manitowoc has a wholly owned manufacturing operation in China and a manufacturing facility in Italy. Distribution centres have been established in the United Kingdom, China, Italy and Uruguay. Manitowoc ice machines are manufactured in modern, fully equipped facilities encompassing 360,000 square feet located in Manitowoc, Wisconsin.
Magister Sistema Caffè S.r.l. Magister a young company yet proven all over the world so far for reliability in manufacturing quality coffee machines by meeting the markets requests for features and functions.
Magister Sistema Caffé now offers many models to best suit many different applications. Currently they produce 6 different series of commercial coffee machines in 60 models, in various versions: electronic, semi-automatic, with lever group, with mechanical group and in “High Group” body version; each model can be fitted with a wide range of optional accessories or kits to offer the Barista the best service.
Further to the traditional production of commercial espresso coffee machines, Magister Sistema Caffé have designed and released the fully automatic machine “Relax” in three different versions.
TMP snc (formerly Termo Meccanica Pergolese), founded in 1974 by Nicola La Porta, manufactures electrical and gas ovens for use in pizzerias, rotisseries and bakeries, as well as ovens designed for performing industrial processes such as baking ceramics, heat treatments, drying, fusion and much more.
In 1984, when his own children entered the business, Mr La Porta founded CEM snc with them and the two companies formed the “Gruppo La Porta forni”. The consolidated experience of the company means it is able to respond to the individual demands of every customer by providing them with efficient products offering high productive capacities while maintaining their energy consumption at a reasonable level. The unique type of construction that has become the defining feature of La Porta ovens remains unaltered.
Gruppo La Porta Forni are specialist in the manufacturing of modular pizza deck ovens that have cooking chambers made completely using refractory material (ceiling, cooking surface and sides) and they have an insulation thickness made by refractory bricks and mineral fibers. That gives to the ovens a higher heating power with a low consumption and gives to the pizza the same baking features of the wood-fired ovens.
In particular above the ceiling and below the cooking surface there are 12cm of refractory material and in the side parts of the oven there are 3cm of the same material. Therefore the resistances are put into the refractory material at a 2cm distance from one to the others to obtain a more uniform cooking.
The resistances are realized in nickel-chrome 80/20 and have a 5 years warranty.
All the pizza ovens are modular ovens; they can have two or three stackable cooking chambers, a hood on top and support (stand, cabinet or proofer)
Produced also is a Rotor oven, these ovens are for pastry and bread. They can be delivered unassembled, (since these ovens have considerable overall dimensions); this makes the installation easier into rooms with narrow entrance.
The gas ovens can operate by LPG and also by Butane and methane gas and they are heated indirectly by gas in the outside of the cooking compartment so that the burnt gas never goes into the cooking chamber.
In production also is a new kind of pizza oven, model Bi-Energy, which feeding is both gas and electric. The external structure of our pizza ovens is made using sheet metal and painted edges. The front panel is in painted like real brick sheet metal. On the customer request it’s optional to have the oven outside completely in stainless steel or the front panel in stainless steel only.
Robot Coupe - the world's best food preparation equipment – simply designed to:
SAVE you TIME, LABOUR and MONEY and help you to PRODUCE MORE PROFIT.
Robot Coupe is dedicated to the foodservice industry. As the industry leader, we offer the largest selection of machines and processing plates available to give you long-term use at an affordable price.
Robot Coupe continually follows trends in technology to provide our customers with the latest innovations available in food service equipment.