- 5 automatic gelato programs, 2 of which for milk-based and water-based recipe, 1 for fruit slush and 2 for the special Crystal milk or fruit gelato.
- 3 automatic programs, 1 to pasteurize the mix and turn it into gelato; 1 to pasteurize, age, and then turn it into gelato; 1 to heat and cool the mix and then turn it into gelato.
- Hard-O-Tronic©- system which detects when the gelato has reached optimum consistency and maintains it until extraction.
- The beater stops immediately if the protective lid is opened during freezing.
- To maintain the consistency of the gelato during extraction, the post cooling function injects cold into the gelato as it comes out of the cylinder.
| Dimension (WxDxH) | 360 x 550 x 740mm |
| Weight (kg) | 110kg |
| Power | 230V / 50-60Hz / 1Ph |
| Qty per cycle | 1 - 1.5kg |
| - | The quantity per cycle and production time vary based on mixes used. The "Max" values refer to classic Italian artisanal gelato. Performance values refer to 25 °C room temperature |
| Hourly production | 6 - 9kg |
| Condenser | Air |
| Rated power input | 2kW |
| Types of production | Milk gelatos, fresh fruit sorbets, fruit slush, crystal milk and fruit gelato |
| Performance and Quality | Post Cooling, POM Beater, Hard-O-Tronic® |
| Different Pasteurizing programs | Three automatic programs to pasteurize: Mix and turn it into gelato, age and then turn it into gelato, heat and cool the mix and then turn it into gelato |
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