Machinery Confectionery Machines Chocolate Special Machines Confectionery ALL MACHINES

Machinery Confectionery Machines Ice Cream Machines Chocolate Machinery Bakery Machinery Packaging Special Machines Confectionery ALL MACHINES

Refrigerated Cabinets Freezers Blast Chillers-Shock Cold Rooms ALL MACHINES

Stainless Steel Cupboards ALL PRODUCTS

Display Cases Gelato Display Cases Pastry Display Cases Snack Display Cases Display Cases Delicatessen Decoration-Furnishing of Sales Areas Gelateria-Pastry-Bakery Upright Display Cases Pastry Gelato Carts Gelato ALL MACHINES

THE COMPANY

COMPLETE SOLUTIONS

ALL THINGS INCONEQ

Starcrem

Pastry & Gelato Cooker Machine
Model Starcrem

The art of cooking

Simple Use

Advanced electronics for easy preparation of all types of recipes, even the most complex.

The art of cooking

Simple Use

Advanced electronics for easy preparation of all types of recipes, even the most complex.

Pastry & Gelato Cooker Machine
Model Starcrem

The art of cooking

Simple Use

Advanced electronics for easy preparation of all types of recipes, even the most complex.

Small and Large Quantities

The exclusive heating and cooling system is also able to work with small and large quantities of product.

It Makes Gelato

Masterchef can make gelato, even the most refined flavours, with the same quality as the finest confectioner's recipes.

Reduced Time

Reduced time and truly small minimum quantities of processed product have made it possible to extend the range of the recipes if compared to traditional cream cookers.

Variable Speed

Thanks to the variable beating speeds, it is possible to prepare those recipes where there are particular increases in volume or very delicate procedures.

Perfect Cooking

The machine can reach temperatures up to 105ºC.

Masterchef the Ott Freezer technology and the skills of the Swiss and French chef at your service.

Masterchef to create:

Gourmet Food: Deli sauces, mayonnaise, meat sauce, savoury pastries, cheese sort bread, cream of mushrooms, cream of salmon, sauce for pizza bases, white sauces...

Pastries: Confectioner's cream, custard, panna cotta, fruit cream, ganache, fruit jellies, butter cream, sacher cream, chocolate tempering, merinque, bavarian cream, fruit comfiture, bases for semifreddo desserts, fruit pochee.

Gelato

During the PASTEURIZATION stage, the mix is taken to any chosen temperature.

During the BATCH FREEZING, small and medium gelato quantities are frozen to perfection.

TECHNICAL CHARACTERISTICS

CAPACITY 16-32 lt	TIME PER CYCLE (GELATO) 120
HEATING Indirect	POWER SUPPLY 5,9 kW
CYCLES PER MINUTE 15	CONDENSATION Air-water
INSTALLED POWER 400/50/3ph	MACHINE WEIGHT 185-220
DIMENSIONS 61x62x100cm

CAPACITY 26-52	TIME PER CYCLE (GELATO) 120
HEATING Indirect	POWER SUPPLY 8,1 kW
CYCLES PER MINUTE 20	CONDENSATION Air-water
INSTALLED POWER 400/50/3ph	MACHINE WEIGHT 235-280
DIMENSIONS 66x68x107cm