The use of the chest counter for ice cream preservation is taking foot in Italy and abroad, due to both the history it represents which harkens back to the origins of the artisan ice cream maker, a sign of high quality ice cream and the good preservation of the product. CCF has simplified the construction of this characteristic counter and improved the conservation quality of the product, applying a simple but effective technology.
Switzerland
ASCO’s automatic Dry Ice Machine BP425i produces slices in ten different thicknesses and two different types of pellets with a diameter of 3, 6, 10 or 16 mm (1/8, 1/4, 3/8 or 5/8 in) at the push of a button. Standard slice dimensions are 210 x 125 x 20 125 mm (8.3 x 4.9 x 0.8 4.9 in). Other slice/pellet dimensions are available on request. Depending on the setting, the production capacity ranges from 190 to 400 kg/h (418 to 882 lb/h). The dies for the production of different sizes do not have to be changed manually as they are already builtin and can be controlled at the touch screen panel. The automatic dry ice block, slice and pellet machine ASCO BP425i belongs to the ASCO iSeries line.
Request for a quoteMalta
Espumas is a fluffy explosion of flavor. The perfect Espumas cream siphon conjures up delicious little foams and bonnets of herbs, horseradish or curry in no time at all. But sweet variants are also a breeze with the right espuma device. Sweet dreams of pineapple, coconut, or even raspberry will enchant any guest you invite to the table. What is espuma anyway? The word comes from the Spanish language and means nothing other than foam. And exactly this, with its incomparable consistency, is prepared with an Espuma device in a few minutes. Use your Espumas cream dispenser once to make light goat cheese creations. The cream whipper recipes provide a variety of different ideas for using the Espumas Siphon. The Isi Gourmet Whip allows for the fluffy flavoring of your food. What used to be considered extremely laborious and often took a lot of time, is done in minutes with the Gourmet Whip. The process originates from the USA and was first used by the famous mixologist D. Arnold.
Request for a quoteNetherlands
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