PRE-PURCHASE DEMO AND TRAINING COURSES

Chest Freezer is an ice cream showcase suitable for third partly sales of packaged ice cream in bars, kiosks, supermarkets and stores in general.

The Aran ice cream showcase was created by CCF to furnish ice cream parlours, pastry shops and bars that dedicate their business to the creation of homemade ice creams on stick and sorbets. Static refrigeration is suggested to preserve homemade ice creams since it prevents sudden temperature changes, it doesn’t dry the product and therefore makes it last longer. It is fitted with displays for ice cream on stick. The Aran showcase for ice creams on stick is available in two models: Aran cm 150: 5 displays with a capacity of 480 displayed ice creams Aran cm 200: 7 displays with a capacity of 672 displayed ice creams The interior is split in 2 compartments: Upper compartment: glass and completely visible – display area Lower area : storage area

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.