Universal Homogenizing Mixer

Emulsify

To make ganaches, mayonnaises, cold sauces and pates: perfect emulsions in their structure, stable over time, shiny and de-aerated thanks to constant temperature control.

Refine

To make almond, hazelnut and pistachio paste. The universal processing mixer allows to slow down the dried fruit oxidation and to regulate the working speed. Universal processing mixer keeps the product in perfect balance between fibre and oils. The process is carried out in controlled cold temperature to maintain the natural taste of the raw materials.

Concentrate

To make jams, marmalades, tomato sauces, condensed milk. The concentrations in vacuum preserve all the organoleptic characteristics and the nutritive principles of the ingredients. The universal processing mixer returns ultra-fast and customizable concentrations thanks to the possibility of evaporation below 100°.

Pasteurize

To make fruit juices, creams, bechamel and hot sauces. The patented cavity steam cooking system guarantees cooking speed, control and uniformity of temperature. On request, direct intake of steam into the container.

Osmosis candying

To make candied fruit and mustards of excellent quality and in record time with the exclusive our partner technology.

Fusion

To make spreadable and fondue cheeses. The vacuum system and the power of the blade, release a structurally superior, smooth and homogeneous fusion. Ultra-fast heating allows the processing cycle in half the time.

Overrun

To make marshmallows, meringues and mousses. Thanks to our partner technology it is possible to standardize the intake of air for a result with extraordinary softness.

Knead

To make muffins, stuffed with meat, cheese and fish; choux pastry, shortcrust pastry. With universal processing mixer it is possible to knead both cold and hot in a very short time for a homogeneous and smooth result

Cool

To make icings, creams and ganaches. Rapid cooling increases product life by shortening storage times. Temperature reduction occurs in the same processing cycle.

Evaporate

To make jellies and mirepoix. With universal processing mixer it is possible to cook with channeled evaporation outside the work environment, without environmental pollution, using a gentle heat that preserves original aromas, colours and fragrances.

Pressure cooking

To make meat sauce, pates, soups, risottos, meat dishes, humus and other legume creams. Thanks to pressure cooking in the absence of air, the flavour of the ingredients is enhanced, the product is not burned and the times are noticeably shorter.