DW4: Chocolate melter

Designed for the specific preservation of ice cream and sorbets on stick, it is small and allows to store a lot of products occupying minimal space in the workshop, fitting between the professional ice cream equipment. The freezer locker Icy 648 is built in polyurethane monocoque internally coated with stainless steel and externally with plastic sheet. The instruments are grouped on the front upper panel that houses the electrical wiring. The motor compartment and the condensing unit are housed in the lower part, closed by a frame on the front and a grid on the back. The internal compartment is fitted with racks to support the guides that slide no. 9 drawers with food-grade polyester lids, for a total storage of 648 ice creams. The door is fitted with a spring device for automatic return and magnetic gaskets.

Ghiacciola GS1000 is the evolution of the already known GS100 Invented by Vincenzo Sottile in 2004 in Italy, protected by two patent and is the only automatic machine for the production of ice cream, sorbets popsicles and snacks on stick. The Ghiacciola GS 1000 homemade ice cream machine is compact, completely automatic and reduces manual operations to a minimum. The production capacity is 24 ice creams every 15/16 minutes and it can operate continuously 24/h day and night, it does not require technical stops, requires no yearly routine maintenance, except for condenser cleaning. Gelato by Ghiacciola is equipped with 6 differentiated programs to automatically produce homemade specialities on stick: ice cream, sorbet, mini stick, filling, stuffing, two-flavour and hot cycle. Infinite combinations of flavors from sorbet with ice cream filling to ice cream and sorbet, thanks to the help of shapes in food-grade polypropylene, with one minute more of production,

As we know, the ice cream on stick can be coated with chocolate, the coating takes place at the end of production by submerging all 24 ice creams in the coating chocolate, but if pure chocolate is used, the ice cream must be cooled more before submerging it in pure chocolate, which requires a temperature of approximately 40° to remain adequately fluid. Therefore the S/2 drier is useful for an excellent production process. The ventilated cooling system laps the product at a temperature of approx. -32 °C, and therefore restores the micro-crystallisation state in approx. 5 minutes. The removable internal tank, in rounded stainless steel, was studied to guarantee a perfect cleaning of all the parts in contact with the product. The ice cream blast chiller Drier S/2 is fitted with a front panel which constantly displays the internal temperature of the machine.

The professional showcase that can do it all. An essential design combined with amazingly visibility of ice cream give life to OneShow