Basics
- Compact device design in 4 different basic 60, 70, 80 and 90cm
- Largest model variety on the market from 20 to 600-liter capacity
- Solid full stainless-steel construction on durable wheels
- Break-proof stainless-steel lid with filling opening
- Unique cyclic bain-marie system
- Rectangular vat for optimal mixing
- Inclined bottom for perfect emptying without pump
- Inverter controlled emulsifier ProMix with individual free speed choose up to 3000 rpm
- “oneSurface” construction with completely welded vat and body without and silicone adhesion
- Completely stainless-steel body for easy hygienic cleaning
- 3D-polished surfaces for best hygiene without adhesions
- No minimum quantities
- 99 programs customizable
- 20 tried and tested programs
- Large, active cooled, in-vat closing-safety tap with automatic tap flushing
- Optional tap with 80mm diameter for highly viscous liquids
- Temperature range from +2°C to +95°C
- Bucket holder for more hygienic work
- Hose holder (Pro-Tubi), prevents bending and supply lines on the floor.
- All DIBASE pasteurizer are available with legalization for raw milk processing.
Operation
- Intuitive touch pad
- Hygienic safety according to current DIN European standards
- 99 programs customizable
- 20 tried and tested programs
- High work safety
- HACCP-relevant process data easily exportable
Technology
- Separate water connections for cooling and service water
- Plug-and-work solution
- Solid full stainless-steel construction
- Highest quality standards
- Highest manufacturing quality
- Easy to maintain
- Error indication on 5.7″ display
Advantages
- Short cycles with free temperature selection
- Flexible working due to the elimination of the minimum filling quantity
- Consistent results even with variable quantities
- Perfect emulsification for homogeneous mixes
- Foam reduction trough free speed chooses and changeable blender knives
- Easier and safer working because dry components processed automatically lump-free.
- No burning even with highly viscous masses or high egg content
- No negative effect on taste due to high device temperatures
- Even cream can be pasteurized without qualitative changes in structure or taste.
- No freezing in the vat; therefore, no segregation
- Easiest extraction without a pump which is difficult to clean
- More tasteful, creamier gelato due to more homogeneous mix structure
- Automatic process capture and logging for your HACCP concept
- Fully automatic processes without vat transfer.
- Blackout-Control to prevent spoilage
- Easy hygienic cleaning
- Current temperatures are always displayed clearly visible
- Process progress can be queried at any time
- Easy to read 5.7” display
- Own programs can be easily set and stored on the large display
- Low pasteurization 65°C for 30 minutes
- Middle pasteurization 70°C for 10-30 minutes (depending on state law)
- Intermediate pasteurization freely adjustable 65°C-95°C at any holding times
- High pasteurization 85°C
- Chocolate mix pasteurization 92°C for best cacao flavor
- Fast cooling
- Maturation