Technology and Innovation
THE TECHNOLOGICAL ASPECT OF GELATO
According to Valmar’s concept, technological innovation is smart only if it is able to ensure tangible improvement on customers’ side in terms of reliability, sturdiness and durability over time, which are the characteristics of the machines Valmar produces.
Valmar’s technology not only offers objective and evident advantages in the quality of the processes performed, but also unmatchable flexible production rates for any machine category and model. Both heating and cooking as well as cooling and batch freezing are performed with a production rate flexibility up to 600%
VALMAR COMBISYSTEM
The cutting-edge Valmar COMBISYSTEM is the unique and innovative batch freezing system patented by Valmar and installed in all the batch freezers of the TTi series. The system adapts to specific process requirements and the best batch freezing is chosen according to the recipe, work process and production rate. As a result the processed gelato does not melt quickly, is perfectly creamy, soft and easy to be worked with a spatula even when output temperatures reach -12°C at its core with an overrun up to 40% of mix weight. All this thanks to the details that make the difference and that, taken as a whole, are Valmar COMBISYSTEM.
- SOFTWARE AND PLC
- TOUCH & TYPE
- INVERTER
- CYLINDER DESIGN
- STIRRER
- SCRAPERS
- CHECK OF GELATO CONSISTENCY
- EASY PRODUCT OUTPUT
BAIN-MARIE HEATING SYSTEM
The pasteurizers of the series TTi and QUICK as well as CHEFCREAM are provided with a bain-marie heating system of the latest generation that highlights all the pros of the classic bain-marie system. Uniform and controlled temperature conditions are guaranteed up to 120 °C without thermal inertia. Resistance heating devices operate individually according to the quantity of processed product.
DRY HEATING ELEMENTS
Combined and multipurpose MULTY P and SMARTY are provided with high efficiency dry heating elements of the latest generation. Resistance heating devices operate individually according to the quantity of processed product up to max 125°C without thermal inertia.