"New" Coldelite Compacta VariO

COLDELITE was created in early 90s, as a brand strongly focused on innovation and development in the hard  ice-cream machinery industry.

COLDELITE is today specialized in COMPACTA unit, an advanced solution including both a pasteuriser and a batch freezer in a single unit.

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 an 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.

Traditionally, choosing COMPACTA means entering a large community of happy users, closely followed by an effective sales force.

Since 2010, COLDELITE has become part of ICETEAM 1927 ALI SPA.

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.

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.

1. 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.
2. REASONABLE INVESTMENT Compacta VariO is economical; a complete laboratory for ice-cream production, at the price of one machine only.
3. ECONOMICAL OPERATION Compacta VariO has very low costs in terms of energy and water consumption; the most committing operational costs are remarkably reduced.
4. 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.
5. 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.
6. REGULABLE PRODUCTION Compacta VariO mixes and freeze in short times; it allows to quickly enhance your production, meeting the growing sale needs.
7. 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.
8. 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.
9. 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.

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.

Latest innovation COMPACTA VARIO is gaining reputation as one of the the best equipment in the sector. Besides combining both processes in a single frame, COMPACTA VARIO benefits from a multispeed system with adjustable freezing allowing the customers to save energy, water and run silently as never possible before.

VARIO system has no matches on the market and is becoming a point of reference in both developed and developing markets.

http://www.iceteam1927.it/lib/Compacta%20Vario%20EN-DE.pdf

EPS

 These EPS electronic pasteurizers are easy to use, useful in every ice-cream laboratory to produce ice-cream mixes, and ensure utmost hygiene.

The EPS machines are equipped with automatic programs for:

1. Pasteurizing milk-eggs Mixes at 65°C to better conserve the cream aroma in the ice cream.
2. Pasteurizing milk-eggs Mixes at 85°C for utmost hygiene in the egg yolk heating treatment.+
3. Pasteurizing milk-cocoa Mixes at 90°C to guarantee the solubility of the cocoa plant fibers.

After heating, each mixture remains at a high temperature for the time required to complete sanitization: then it gets quickly cooled at 4°C; a sound and visual warning indicates that the cycle has finished. The mix is then kept conserved. The two basins work contemporaneously, consuming less than that of two single pasteurizers. In the EPS machines the mixes can be conserved for up to 3 days.

 TECNOLOGIE EPS

PASTEURIZATION

In 1864 the French scientist Louis Pasteur discovered that controlled heat treatment could be used to eliminate pathogenic microbes in food stuffs without destroying the vitamins and proteins, in other words it was possible to sanitize them while conserving the nutritional and organoleptic values.

CONTROL PANEL

Control keys with easy-to-read symbols for immediate interpretation; each pasteurization cycle is continuously monitored on the display, so the operator can follow all of the phases of the process involved in the preparation of the mixes.

 TANKS

Extremely compact, made of stainless steel, in a rectangular shape, with covers for pouring in ingredients that meet accident prevention standards. Dry heating and cooling, for constant efficiency, without the deposits from liquid bath systems.

 HALF TANK

Command for the partialization of the heating system for working in the low season with half the quantity of mix; this lets you pasteurize 30 liters of mix in each tank perfectly, without wasting energy.

 STIRRERS

Made of stainless steel, with mobile blades, suitable for mixing liquid ingredients and designed to easily break up and mix solid ingredients, such as sugar. The stirrers can be removed from the machine without the need for tools and are easy to clean.

 TAPS

Easy-to-use to batch the quantity of the mix. For the maximum hygiene, after each extraction the automatic washing is activated to eliminate all the residues of the mix. They can be fully dismantled, washed and inspected.

 BLACK-OUT

In a power cut, when the power returns if the temperature of the mix is within the critical band of from 15°C to 45°C, the machine automatically runs the pasteurization cycle again, otherwise it will return to the function it was in before the power cut.

WASHING THE MACHINE

Double command water shower tap, to be connected to the hot water supply of the shop, to wash the machine; control lever with “fully open” position for continuous supply; timed safety system that stops the flow every 3 minutes.

PLEASE PHONE FOR PRODUCTS AND STOCK AVAILABLE

HUGE RANGE  - PH:  1800 686 086 

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