Technology

The right response to satisfy every need

In the delicate express freezing process, the gelato passes from a liquid state to a cream. Two systems are used to transfer the mixture from the stainless steel hoppers kept at a controlled temperature (2-4°C) to the freezing cylinders: gravity or via a gear pump. Both these methods are used in the Gel-Matic range, each with different characteristics and benefits. The gravity system is simple and reliable, and guarantees a good overrun (increase in volume). The pressurising gear pump system, on the other hand, increases output capacity and lets one increase the overrun even more, making this especially suitable for milk-based recipes. Depending on the different product type and the customer’s specific needs, the beater can be either a Teflon spiral or a whisk made from stainless steel with moving scraper blades..

Total hygiene and practicality

The innovative Bag-in-Box system is Gel-Matic’s answer for those who want maximum hygiene. This practical container holding the liquid mixture sits in a refrigerating cell and eliminates virtually all contact with the air. Excellent gelato made in the simplest of ways: the mixture is sucked directly into the freezing cylinder by the pressurising pump.