Visually, Gelato is amazing when decorated and displayed correctly, thereby driving customer curiosity and appeal which undoubtedly will lead to high levels of sales and profitability.
The Taylor by Frigomat C116 is the king and giant in the gelato / ice cream market. Having a massive output but still compact and floor standing it can fit perfectly into most restaurants, dessert parlours, hotels, garden centres etc. As a general guide the C116 will make up to 5 X 5 litres Napoli’s of product every 10 minutes which is enough for even the busiest of ice cream parlours. The C116 is manufactured in Italy by Frigomat.
With all these features:
Automatic Batch Freezers
Hourly production – 75 – 90Kg, approximately five to six batches per hour.
Load per cycle – 4 – 15 Kg liquid base mix.
Electronic control; auto and semi-automatic cycles –
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Auto-drying cycle that identifies the optimum consistency according to the type and amount of mixture.
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Semi-automatic drying cycle with consistency level programming.
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Two granite cycles: with the programming of the consistency level and continuous agitation or programming of the working time and cyclic agitation.
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Automatic endurance maintenance at the end of cycle.
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High efficiency direct expansion cylinder.
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Steel mixer with mobile scraper shoes.
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Extraction in high speed with “cold extraction” option for optimum consistency of the product.
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Monoblock steel door with double safety on the opening of the grill and door.
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The IES electronics introduces a new consistency acquisition system that further enhances precision in different operating conditions.
High Precision – The electronic IES features a new consistency control system that further improves the precision of the freezing process during different working conditions.
Efficiency – The C116 features a stainless steel beater with removable flexible scrapers to ensure efficient freezing to help maintain quality.
‘Stacked’ 5 litre Napolis
Variable batch size – High production flexibility from 1Kg up to 3Kg of liquid mix, the automatic control manages the freezing cycle in relation to the type and quantity of mix. (Output volume, freezing time and percentage of overrun will vary depending on the type of product and ingredients used).
Whether you are new to the world of gelato or have years of experience, Taylor UK will offer you the knowledge you will need to make your gelato sales soar. We will even offer you personalised training at our Slough demonstration kitchen before you progress to place an order, and what’s more should you wish we can even design your ice cream area/parlour at no charge whatsoever.
Call now for more information on 0800 838 896
Do you Love Gelato?
Would you like to make your own Gelato (or ice cream) to sell in your business? Join us for a free introductory demonstration to find out just how easy it can be to start making your own.
