CRM Ice cream Machines by Telme - ABC - Combined

Mixes and Stirs all the ingredients: milk, cream, powdered milk, flour, fruit, sugar, dextrose, eggs, emulsifiers, stabilizers, etc. for the preparation of creams, jam, sauces, gelato, sorbetto & slush.
Heat and Sanitize: melts fats & chocolate, eliminates most pathogenic bacterial flora.
Cool & Conserve: completes the pasteurization process, keeps the residual bacterial flora in microbiostasis, and maintains the mix at optimal temperature according to rules & regulations.
Freezes the mix while incorporating air into it. The smooth mechanism and thermal treatment produces a fine and creamy ice cream.
Fast and full extraction of production ready for sale at the end of cycle.

Features	Benefits
Small footprint	Easy to install even in small laboratories
Heating and cooling system with a special circulating thermoconductor liquid	Preserves the organoleptic characteristics of the ingredients.
Clear cylinder lid	Allows monitoring of product while freezing.
Vertical cylinder	Easy filling & cleaning. Allows specialities unachievable with horizontal barrels. Fast freezing times, resulting in very small ice crystal formation. Uses cylinder walls and bottom for maximum energy efficiency.
Mobile scraping parts	Engineered for better use of all the freezing power.
Time cycle	To obtain the desired structure and consistency.
Temperature cycle	For same consistency with different mix quantities.
Thermoshock system (specific models)	To batch hot mixes.
Multifunctional use (specific models)	Different cycles for: pasteurization, ice cream, sorbets and bakery cream.
Conservation at the end of the cycle	To maintain freezing cylinder temperature.
Extraction chute	Allows extraction of chocolate, pieces of fruit and dry fruit toppings.
Display shows cumulative working hours	Assists in a proper periodic maintenance program.
Self-diagnostics	Facilitates technical troubleshooting.

Small laboratories that only have space for one piece of equipment.
Professionals that want to use a specific mix for each flavour.
All businesses where the production, sale or daily delivery of ice cream is significant: bakeries, dairies, hotels, sport & recreation centres, large school cafeterias, holiday camps, hospitals, military bases, factories, etc.

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