ICE CREAM MIXER 4GEL EVOMIX 20

Emulsifier for the preparation of mixes for homemade ice cream, pastry and much more …
Getting the best emulsion possible has never been easier!
Small size
Simple and performing
Easy to use
Work time reduction
Improvement of the quality of the blends
Reduced costs and excellent performance
Flat support base
Facilitates right/left and left/right movement of the containers
Reduces continuous lifting work efforts
Low noise
The research and development of the different parts have led to a strong lowering of the decibels
Performance and power remain unchanged
Noise reduction that benefits the operator
Reduction of manual skills and working times
Thanks to a lean, simple and performing product that hides continuous research behind it (the result of thirty years of experience), the work is reduced;
Experience merged into a machine that combines ease of use and streamlining of each production operation.
Maximum quality blends
Cutting and reduction of particles down to 2 microns
Maximum physical cohesion between small particles
Improvement of the maturation quality of the blends
Product development during leavening and/or cooking processes.
Deep cleansing
In addition to the classic simple cleaning of the surfaces, by removing some screws, it is possible to clean the engine parts;
Key feature of a product that can last a lifetime;
Flexibility
By combining the EVOMIX with an induction plate and a pot, many IMPORTANT STEPS for ice cream mixes are achievable (avoiding previous steps).
Same function for many important steps pastry. Saving time and improving the different internal structures.
EVOMIX is supplied with IMPELLER for thick or oily creams and IMPELLER for chopping and blending fresh or frozen fruit.
Homogeneity of the mixtures
Thanks to the quality emulsion, the structures of the emulsified products undergo cuts in the moleculs, forming a GREATER INTEGRATION between them.
This increases the life of the products by many times and guarantees:
No structural changes in cold storage or cooking
There is no separation of water
Increase in volume and longer product life
Very important effects that can only be obtained with a qualitatively superior emulsion.
Not only MORE YIELD and MORE DEVELOPMENT in the preparatory phase of ice cream and pastry but for many products you will get an increase of 20 to 30% more.
A simplified but complete push-button panel in both models.
Functionality at your fingertips, distinct from each other and positioned in an ergonomic version;
The model 20 has in addition the TIMER button for a further processing time and subsequent automatic stop of the machine.
Emergency button for immediate shutdown of the machine.
Green report of necessity and performance
A key relationship between low cost demand and excellent performance
It covers that market segment that requires a leaner but still performing machine
Relationship that provides care and attention to the customer’s economy and his production needs