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Equipment Review - Frigomat C122 Automatic Batch Freezer

Taylor by Frigomat C122Small, yet MIGHTY!

The Frigomat C122 Automatic Batch Freezer is the answer for any operator looking for a professional ice cream machine to produce high quality products in smaller quantities with a reduced investment. 

Using the electronic control panel, you can choose one of the four programmes to produce; ice cream, Gelato, Sorbet, slush with the ability to determine either the consistency, the freezing time and the agitation.

Simply pour your mix in the chute, select your function and in around ten minutes your’re done!

  • Automatic freezing cycle –  to reach the ideal product consistency according to the type and quantity of mix being used.
  • Automatic freezing cycle “PLUS” – allows you to freeze the product further to achieve a firmer product.
  • Semi-automatic freezing cycle with consistency level setting – you can ‘tell’ the machine how far/firm you want the product to freeze to.
  • Semi-automatic freezing cycle with working time setting – ideal for delicate products which don’t respond to well to being over worked or are low in fat/sugar which will freeze quickly.
  • Slush cycle with consistency level and continuous agitation – bulk freeze slush drinks to ‘top-up’ your frozen drinks machine, like the Taylor 370, at busy times.
  • Slush cycle with time and cyclic agitation setting – perfect for the production of low overrun coffee graintas and other purposely icy products.
  • Automatic consistency preservation cycle - at the end of each of the production processes the Frigomat C122 automatically preserves your product for a period of time until you’re ready to dispense it in to your containers.

C122 Steel Beater with Sprung Nylon ScrapersThe Frigomat C122 has a stainless steel beater with sprung nylon scrapers which ‘float’ ensuring that product is continuously lifted from the walls of the barrel and churned into the product ensuring that a smooth, evenly frozen product is produced. The continual scraping of the barrel walls reduces freezing times increasing efficiency and productivity.

C122_DoorThe C122 features a white iso-thermal plastic door which is easily removed for cleaning and its light weight design means that all of your team members can handle it easily. The fill chute has two magnetic interlocks ensuring complete operational safety.

C122_Control_PanelThe control panel is sealed preventing any moisture penetration making the whole unit quick and easy to disassemble and clean.

The C122 can freeze between one and three kilos of liquid mix per cycle. Each cycle takes approximately 10-12 minutes allowing you to make around 15kg of product every hour.

The C122’s small foot print of 82cm deep and 67cm wide and air cooled refrigeration means it can fit on most standard counters (NOTE: the C122 vents warm air from the rear and requires adequate air space) and it only needs a 16amp single phase power connection making it accessible to all operators, even those with limited utility capacity.

Granita

Granita

Sorbets

Sorbets

Chocolate Ice Cream Coupe

Ice cream & Gelato

 

 

 

 

My Gelato... FREE ONE-on-ONE demos - Call 0800 838 896


To find out more about the Frigomat C122

call the Taylor UK Sales Office FREE – 0800 838 896

or fill in the enquiry form and we’ll call you back.

4 Comments
  1. Dylan April 4, 2018 at 5:38 am

    May I know how do these model make gelato or ice cream?
    Dose it due to the receipt?
    Or the consistency setting?
    Adjusting the consistency what dose it affect and how? Are the temperature and churning speed affected?

    • Taylor UK April 4, 2018 at 7:17 am

      Good Morning Dylan,
      The biggest difference between ice cream and gelato is the recipe. Gelato tends to have a fat content of around 8-10% whereas ice cream is usually much higher, around 15%.
      The Taylor by Frigomat machines will churn/freeze your mix in the same manner regardless of recipe, producing a smooth consistent texture with roughly 30% oveerrun. The temperature and churning speed are not adjustable, they operate using viscosity, freezing each batch to a similar consistency regardless of recipe or temperature.
      An important part of ice cream and gelato selling is the serving temperature, Gelato is usually served at a ‘warmer’ temperature, around minus 14C, where it’s quite soft and easily ‘paddled’. Ice cream tends to be served much harder and colder.
      I hope this helps.
      Kind reagrds, Taylor UK

  2. Elsie December 14, 2018 at 2:18 pm

    Hi Dear, would like to how can user activate automatic freezing PLUS as I can only found one freezing button. Do the scraper has a spring function which help to push against the cylinder?

    • Taylor UK December 17, 2018 at 8:55 am

      Hello, The Automatic ‘hard’ cycle is accessed using the automatic freezing cycle button; if you press it once it will go into it’s normal mode. if you press it twice in quick succession then the machine will go into the ‘hard’ cycle and the letters ‘Hrd’ will appear on the display. The scraper blades on the beater frame should have metal springs which gently push the scraper on to the surface of the freezing barrel. If these are missing or if there’s a visible build up of ice cream on the barrel of the machine following a freezing cycle then the scrapers and springs need to be replaced.
      It’s good practice to replace all of the rubber o-rings, gaskets and white nylon components every 6 to 8 months to ensure reliable operation of your batch freezer. Call the Taylor UK Customer Support Centre on 01473 350047 or email service@taylor-company.co.uk to order replacement parts.

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