EVOmantecatore

THE RETURN EVOLVED TO TRADITION

EMT70

EVOMANTECATORE

A BATCH FREEZER THAT RETURNS TRADITION

A few simple ingredients and recipes are enough to produce an optimal ice cream.
An enhancement of taste combined with the economic sustainability of those who produce it.
The ice cream come out after only 50 seconds from the introduction of the mixture.
Frame and components in stainless steel.

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More intense taste

Perfect blend for a surprisingly creamy result.

EMT70 allows you to obtain a rich and creamy ice cream, with a velvety and intense flavor, as the Italian tradition of artisan ice cream requires.

Greater stability

The smaller the crystals, the better the structure and duration over time.

The mass inside the cylinder is constantly in motion and freezes within seconds, thus preventing crystallization.

Greater conservation

Balanced increase in volume, greater conservation and duration over time.

Once the desired parameters have been set, all the ice cream produced will have the same characteristics, without changes due to different extraction and freezing times.

Capacitive Touch-screen

Operator panel with intuitive graphics and symbols.
The Ethernet interface allows software updates and remote assistance.

Process control integration

Management software for feedback of all processing phases
Integration of safety controls
Preventive maintenance on 3 levels
Function black box

The importance of microcrystals

Only the reduction of cooling times allows to obtain MICROCRYSTALS that guarantee an aggregative structure, with greater stability, balanced increase in volume, greater conservation, duration over time and a more intense taste.

Production flexibility

With the default “Ring” or with the different “outgoing terminals”, you can diversify your production, stopping it or producing ice cream without stopping, for external distribution, through supermarkets, retailers or vending machines.

Optimal structure and overrun

Excellent structure guaranteed even with low percentages of solids (well below 35%), and low percentages of sugars.
The ice cream reaches an Overrun of even 35-40% always based on the recipe used.

Quick and thorough cleaning

The hand shower with extendable cable allows quick and simplified cleaning.
All integral parts in contact with the product (mixture and / or ice cream) can be washed in the dishwasher.

More ways of introducing the mixture

The mixture can be poured manually into the integrated tank or introduced through the suction of a pump from a pasteurizer or from a maturation tank located on the side of the machine.

An auger that speeds up production

Only the improved auger of this EMT70 and its rapid cooling allow the ice cream to come out after only 50 seconds from the introduction of the mixture.

Two performing inverters

The INVERTER positioning compartment is designed with slide system, to obtain improved performance, (own) cooling and for optimal internal-machine maintenance.

Ergonomics and ease of use

The working position is erect, without the need to bow or kneel in the different stages of the production process.
The possibility of CONTINUOUS production allows the extraction even to an inexperienced operator.

Limitation of consumption

With the same production, electricity and water consumption are among the lowest in the range.
It is also possible to have air condensation which eliminates water consumption.

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