Ice cream pasteurizer machine

The professional pasteurizers available on Bakeit are the ideal choice for those looking for essential and convenient professional ice cream machines for processing mixes. These machines use a bain-marie system to preserve the organoleptic characteristics of the product. With automatic and semi-automatic work cycles and impeccable temperature control, our pasteurizers guarantee high quality results.

On Bakeit you will find a selection of pasteurizers with different hourly production capacities, including 30kg, 60kg and 130kg, so you can choose the model best suited to your needs.

Features of the professional ice cream pasteurizer

• Two automatic work cycles (65° and 85°C)
• A semi-automatic work cycle with regulation of temperatures (up to 90°C) and pause times (up to 10h). At the end of the cycle, conservation at 4°C is automatic.
• Automatic calculation of dwell times based on the programmed T° with the possibility of adjustment up to 10 hours.
• Semi-automatic cooling/storage cycle at 4°C.
• Display of time since the start of storage at 4°C.
• Glycol bain-marie system, which allows you to set the temperature up to 90°C, without altering the organoleptic characteristics of the product.
• Monobloc tank and fully removable quick-coupling stirrer in stainless steel.
• Drain tap with independent washing system after each mixture withdrawal.
• Distance from the ground of the tap such as to allow the use of high capacity containers.
• Precision control of the T° in the tank via probe in direct contact with the product.
• Automatic restart of the cycle in the event of a power failure.
• The IES electronics eliminates the phenomenon of thermal inertia through a patented system that allows you to work with extreme precision at the desired temperatures and reduce energy consumption.