Taylor by Frigomat C136 Combination Machine
The C136 is a combined machine which features two barrels; one vertical above, the heater, and one horizontal, the batch freezer.
This technologically advanced model allows the operator to produce a wide range of dessert products; ice cream, gelato, vegan dessert, sorbet, and more with a single machine.
Ideal for small ice cream or dessert parlours, restaurants, cafes and hotels looking to manufacture their own homemade frozen products.
Manufactured in Italy for Taylor by Frigomat to ensure that European equipment quality and technology standards are met.
Features of the Taylor C136 include:
Batch Size – Production from 2Kg to 6Kg per cycle.
Hourly Production – 30-35Kg (approximately 5 to 6 batches per hour)
Bain-Marie System – Indirect heat is transferred through the entire tank surface by a glycol bain-marie to prevent the product from burning. The tank temperature reaches up to 105°C whilst maintaining the characteristics of the product. The machine also features a ‘delicate’ treatment option where the glycol temperature stays below 100°C.
Electronic Control – Three heating cycles:
Automatic cycle at 85°C
Semi-automatic cycle with temperature selection between 30°C and 105°C with automatic calculation of the correct hold time according to the selected temperature.
Chocolate cycle with low treatment temperature.
Each cycle has the option to set a pause time up to 10 hours.
NOTE – The C136 heater does not have a chill function, product needs to be dispensed directly into the freezing barrel or a suitable container and chilled separately.
Vat – Steel cylinder-block vat and self-locking beater with mobile scrapers on walls and bottom. High-precision vat temperature control through dip probe. Its forward position allows all the operations to be made while facing the machine, without engaging/wasting space on the side.
Dispense Tap – Innovative delivery/transfer tap with wide diameter spout for quick emptying of the heater even with dense or viscous products. Swivelled position for drawing off the product at the end of they cycle without engaging the freezing cylinder, allowing for the independent use of the heater and batch freezer.
Electronic Control – Four freezing cycles:
Automatic freezing cycle to reach the ideal consistency (viscosity) according to the type and quantity of mix being frozen
Semi-automatic freezing cycle with consistency control
Slush cycle with consistency setting and continuous agitation
Slush cycle with timer control and cyclic agitation
The C136 automatically switches into a consistency preservation cycle at the end of each freezing cycle to maintain the product until the operator is ready to dispense the product.
Freezing Cylinder – High production flexibility with automatic freezing control which manages the freezing cycle in relation to the type and quantity of mix. Highly efficient freezing cylinder with direct expansion gas technology and steel beater with removable ‘floating’ scrapers.
Two-Speed Beater – The beater has two speeds; standard for production and high speed for quick extraction. The extraction mode has a optional ‘extra-chill’ function to maintain the best product consistency.
Safety – The freezer door features a magnetic safety system on the hopper grid preventing the machine from operating if either the door or grid is open. The ejection door is fitted with a ‘knife’ grid to prevent objects entering the freezing cylinder during operation.
Easy Cleaning – A rinse tap and extendable hose is located in the front panel of the machine allowing for easy rinsing between cycles and end of day cleaning. The stainless steel shelf is height adjustable.
Power requirements: Three Phase Only
Dimensions: 1425mm (h) x 550mm (w) x 968mm (d)
Cooling: Water Cooled Only
Capacity: 2 – 6 litres per Batch
Hourly Production: 30 – 35 KG per Hour (5-6 Batches)