Promag machines for ice cream and gelato
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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.
About Promag
PROMAG has been created in 1986 as the evolution of Mark, by inheriting the techinical and cultural skills. Founded in 1966, it has always represented the strong force of technical innovations and marketing resources for the italian homemade ice cream. Nowadays the actual structure of an ice cream shop laboratory is based on ideas introduced by Promag.
One of those is the automatic pasteurizer (1966) and the first horizontal batch freezer, with automatic extraction of ice cream: this point has changed the way of production of ice cream. To the pasteurizer it has been added a machine for the emulsion, with let the ice cream maker to obtain a mixture finely almagamated.
Promag has been always defined by a strong way of production, aimed to the long time duration (all main components are made with Inox Steel): we also work for a great semplicity of maintenance, in order to allow fast and simple repairing.
Due to the marketing policies and the complete series of products (with machinery, training courses and techinical formation), Promag has been a point of reference for the development of the artisanal ice cream culture all around the world.
Since 40 years of its foundation, Promag is a high quality partner, always reliable, for everyone who attempts to enter the fascinating world of the artisanal ice cream.
1998: Promag is a part of Ali group, leading company in catering machines’ market. In this way Promag has integrated its experience with a wide structure, with great commercial force and technological resources’ strength.
In this operation, Promag has taken, inside its organisation, the Ott Freezer series of machinery, famous international trademark of ice cream machines for high quality catering and pastry.
STARGEL HF 40,60,90
Horizontal Electronic Batch Freezer
Reliable and easy to use; suitable for the production of all types of Artisan Gelato and with a matchless quality/price ratio.
Stargel has 3 different batch freezing cycles that can be selected from the control panel.
Features
Control Panel
Easy-operation control panel that allows constant monitoring of working cycle progress.
Gelato Cycle
Batch freezing cycle for dairy Gelato. Cycle with HOT batch freezing program for optimum control of Gelato consistency.
Fruit Cycle
Freezing cycle for fruit ice creams and sorbets.
Cremolata Cycle
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.
Beater
Beater without central shaft, guaranteeing top performance, reduced extraction times and a limited ice cream residue. The pressurised scrapers makes precise time 6-8 minutes high production performance, gelato quality & cleaning much easier.
Spigot
Front loading spigot in heat-insulated material to reduce cold dispersion and the formation of condensation. Complete with safety microswitch. Spigot available in Stainless Steel on request.
Shower
Practical shower with manual control for cleaning the machine.
Tray
Height-adjustable tray shelf with non-slip mat.
Post-refrigeration
Program to maintain the Gelato at the end of the cycle. Re-start cooling during the extraction process.
Specifications
| Model | Mix per cycle | Hourly production | Electrical | Power | Cooling | Dimensions | Weight |
|---|---|---|---|---|---|---|---|
| kg | lt | V/Hz/Ph | KW | w x d x h mm | kg | ||
| Stargel 40 | 3/5 | 28 40 | 400/50/3 | 2.9 | Acqua, aria | 500x730x1400 | 230 |
| Stargel 60 | 5/7,5 | 42 60 | 400/50/3 | 4 | Acqua, aria | 500x730x1400 | 270 |
| Stargel 90 | 6/13 | 50 110 | 400/50/3 | 6 | Acqua | 500x730x1400 | 370 |
EASY FREEZE Batch Freezer
The new 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.
Pasto-Freezing Cycle
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.
Cooking mixer & Freezer chamber & special action beater with pressurised scraping blades
Specifications
| Model | Tank lt | Production lt | Thermal Cycle | Electrical | Power | Cooling | Dimensions | Weight | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| min | st | max | min | max | min | max | V/Hz/Ph | kW | Amp | w x d x h mm | Kg | ||
| Easy Freeze 1000* | 3 | 4 | 5 | 20 | 30 | 10' | 15' | 400/50/3 | 2,6 | 12 | Air/Water | 505x800x1180 | 170 |
| Easy Freeze 2000 CT | 3 | 5 | 7 | 20 | 50 | 25' | 35' | 400/50/3 | 4,5 | 16 | Air/Water | 505x800x1180 | 190 |
| Easy Freeze 3000 CT | 6 | 10 | 12 | 40 | 80 | 25' | 35' | 400/50/3 | 7,2 | 25 | Water | 550x910x1300 | 230 |
The Easy Freeze 1000 only freezes. It does not pasteurize.
EASY MIX Electronic Pasteuriser
30,60,60+60 L
Easy Mix is the pasteurizer that is easy to use, economic, and that ensures the utmost hygiene. It is equipped with three automatic pasteurizing programs:
- 65° C for milk/cream mixes
- 85° C for milk/egg mixes
- 90° C for milk/cocoa mixes
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.
Specifications
| Model | Production lt | Electrical | Power | Cooling | Dimensions | Weight | |
|---|---|---|---|---|---|---|---|
| min | max | V/Hz/Ph | kW | w x d x h mm | kg | ||
| Easy Mix 30 | 15 | 30 | 400/50/3 | 3,4 | Water | 350x860x1030 | 135 |
| Easy Mix 60 | 30 | 60 | 400/50/3 | 6,5 | Water | 390x850x1030 | 162 |
| Easy Mix 60+60 | 2x30 | 2x60 | 400/50/3 | 9,6 | Water | 700x850x1030 | 300 |
OTT MASTERCHEF
For 70 years Ott Freezer has been producing original and top quality confectionery machinery, and it has become the favorite choice for top chefs in the gastronomy and confectionery sector.
Masterchef, with its classical look, is built using cutting-edge technology, and is now an irreplaceable working tool for all qualified professionals.
The new beater motor with adjustable velocity increases the already wide range of possibilities for the preparation of personalized recipes. Thanks to its latest technological development, the programs can be memorized and automatically repeated.
Sicilian slush, chocolate tempering, zabaione, meringue, yogurt, and crème ganache are just a few of the many recipes memorized and prepared by Masterchef.
Besides producing ice cream and custard cream, which are constantly improving in quality, Masterchef can enable even the most creative chef to indulge his culinary fantasies and create his own recipes.
Simple to Use
The advanced electronic system can easily produce even the most complicated recipes.
Small and Large Quantities
The patented beating and cooling system can adequately work even with small quantities.
Produces Ice Cream
The Masterchef can produce even the most particular flavors, with the same high quality of the pastry products.
Reduced Time
The reduced production times and the very low minimum quantities widen the range of possible products you can make.
Adjustable Speed
Thanks to the continuously adjustable beater speed it is possible to produce even those products that require particular increase in volume or very delicate processing.
Specifications
| Model | Cylinder | Ice Cream lt | Pastry Cream kg | Max Ice Cream Cycle | Compressor | Beater | Speeds | Dimensions | Gross Weight | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| lt | min | max | min | max | min | kW | kW | w x d x h mm | kg | ||
| Masterchef | 12 | 3 | 7 | 3 | 9 | 30 | 3 | 2,2 | 7 | 505x700x1280 | 220 |
| Masterchef S | 20 | 3 | 12 | 6 | 15 | 30 | 3,7 | 4 | 7 | 550x740x1390 | 270 |
STARCREM
Starcrem Multifunction
13 pre-programmed recipes
The most popular of which include:
- Pastry cream
- Tempered chocolate
- Ganache cream
- Ice cream mix
Customized processing cycles
Up to 8 recipes can be entered and saved.
Beater with floating mixing blades
Powered by a 2-speed motor, blends ingredients perfectly.
Transparent lid
To see the product inside.
Support shelf
Made of stainless steel, and can be easily tilted back or removed.
Drain nozzle
Electronically-controlled and servo-powered making it ideal for any product.
Electronics
- Twin-display keypad
- Alarm and blackout management
- Event memory
Special high turbolence beater with
removable support
Electrically controlled outlet tap
Specifications
| Model | Capacity lt | Electrical | Resistance | Compressor | Beater Motor | Amps | Cooling | Dimensions | Gross Weight | |
|---|---|---|---|---|---|---|---|---|---|---|
| min | max | V/Hz/Ph | kW | kW | kW | A | w x d x h mm | Kg | ||
| Starcrem 20 | 8 | 16 | 400/50/3 | 1,8 | 1,4 | 0,3 | 9 | Water | 450x580x900 | 145 |
| Starcrem 35 | 16 | 32 | 400/50/3 | 3,3 | 2,0 | 0,6 | 15 | Water | 610x680x1000 | 220 |
| Starcrem 60 | 26 | 52 | 400/50/3 | 4,8 | 2,5 | 0,75 | 20 | Water | 660x680x1070 | 280 |
PROwhip + PRObar
The pump sucking up air and cream together, pushing it in an "iron labyrinth" (texturizer) during its course, the mix gradually gains in volume up to more than 200%.
In this way, you obtain an high quality whipped cream being whipped at the moment.
Principal functional features:
- Refrigerated tank with outside thermometer for controlling the cream temperature.
- Patented pump.
- Smallest dimensions and low operating costs.
- Patented refrigerated texturizer.
- Pumps + Texturizer = Top-class performance whether natural or vegetable cream, fresh or long-preserved cream is used.
- Valve to prevent whipped cream from returning into the tank.
Specifications
| Model | Tank | Electrical | Compressor | Pump | Cooling | Dimensions | Weight |
|---|---|---|---|---|---|---|---|
| lt | V/Hz/Ph | kW | kW | w x d x h mm | kg | ||
| PRObar K | 2 | 230/50/1 | 0,12 | 0,38 | Air | 220x520x460 | 25-30 |
| PROwhip 2K | 2 | 230/50/1 | 0,12 | 0,60 | Air | 220x520x460 | 29-32 |
Softy
Softy: The soft ice-cream freshly made to order
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
personalized desserts, and even conventional ice cream parlours and confectioners use Softy machines for the
preparation of extremely impressive dishes.
Easy installation is a key factor in Softy machines; counter-top machines just need a table, while free-standing
machines are simple to position thanks to their wheels and electrical connection.
La tecnologia
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 special shape of the beaters and the pump (where present).
- The shape of the beaters also allows the ice-cream to be removed quickly and easily.
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.
Specifications
- Overnight storage of the mix in the tanks at the ideal temperature for hygiene.
- Gear pumps are used in models where pumps are provided.
- Ice-cream production cylinder with direct expansion cooling.
- Specially designed stirrer to improve yield and ice-cream dispensing.
- On free-standing models (503EG - 503EP - 503P Super) rear wheels are fixed while front wheels swivel with stop for easier transfer and positioning.
- Insulating hatch with piston valves for total ejection of ice-cream.
- Warning light for mixture level in tank.
- Electronic control of ice-cream consistency (H.O.T.) and diagnostic.
| Model | Hourly Production | Tank | Pump | Flavors | Power | Electrical | Cooling | Dimensions | Net Weight |
||
|---|---|---|---|---|---|---|---|---|---|---|---|
| kg | lt | por | lt | N | Kw | V/Hz/Ph | w x d x h mm | Kg | |||
| Softy 231/G | 16 | 20 | 180 | 10 | - | 1 | 1,4 | 230/50/1 | Air/Water | 450x730x730 | 120 |
| Softy 231/P | 16 | 28 | 230 | 10 | X | 1 | 1,4 | 230/50/1 | Air/Water | 450x730x730 | 123 |
| Softy 343/G | 20 | 28 | 240 | 2x8 | - | 2+Mix | 2,2 | 400/50/3 | Air/Water | 450x730x730 | 150 |
| Softy 343/P | 25 | 34 | 330 | 2x8 | X | 2+Mix | 2,2 | 400/50/3 | Air/Water | 450x730x730 | 158 |
| Softy 503/EG | 30 | 43 | 300 | 2x8 | - | 2+Mix | 2,7 | 400/50/3 | Air | 510x740x1440 | 205 |
| Softy 503/EP | 30 | 54 | 500 | 2x8 | X | 2+Mix | 2,7 | 400/50/3 | Air | 510x740x1440 | 210 |
| Softy 503P Super | 50 | 90 | 830 | 2x18 | X | 2+Mix | 2x3,5 | 400/50/3 | Air | 560x850x1550 | 320 |
Output varies according to temperature, mixture type, the volume increase desired and the environmental temperature.