The introduction of the Patomaster HE pasteurizer with UL, NSF and 3-A approvals will give frozen dessert artisans quality control over their entire production process from “Milk to Cone”.
The Pastomaster HE pasteurizers have received 3-A certification, along with the UL and NSF approvals, allowing American frozen dessert makers to use the most advanced Carpigiani technology designed for artisan frozen dessert production. Carpigiani Corporation of America, member of Ali Group, eagerly presented the machine at the 100th National Restaurant Association Show. The introduction of the Pastomaster High Efficiency to the American market represents an innovation in laboratories of artisan Ice Cream and Gelato chefs.
Milk to Cone
The Pastomaster HE will give Frozen dessert makers the freedom to control quality during the entire frozen dessert production process. This will give chefs the freedom to create mixtures and bases from a variety of ingredients of their choice. Ice Cream makers will now have technology at their fingertips to create Ice Cream, Custard and Gelato bases as well as Sorbet and premium Italian Ice mixtures. The Pastomaster HE will come in two models: 60 and 120. The Pastomaster 60 HE has a maximum tank capacity of 60 liters (62 quarts), and the Pastomaster 120 HE can hold up to 120 liters (127 quarts).
Carpigiani users familiar with pasteurization cycles will be happy to see the classic programs for pasteurizing dairy mix, egg-based mix and chocolate-based mixtures. In addition, the Pastomaster HE will also have programs for creating sugar syrups, inverted sugar, liquid yogurt, and free programs for individual personalization.
Adaptive Technology
Pastomaster HE features the new Adaptive Technology able to manage all kinds of mixes and ensure the best possible result. Adaptive Technology pasteurizers are equipped with an exchange pump cup, a patented technology that allows superior micronization of the mixture with a surprising reduction of the fat globules. The one-piece pump facilitates easy cleaning.
