A D VA N C E D G O U R M E T E Q U I P M E N T
&
D E S I G N
Multichef by
The best secret of chefs
What is the Multichef? One of the best kept secrets. It was in 1935 that a visionary Swiss engineer, Erwin Ott, developed a machine that can heat, cool, mix, and freeze - all in one vertical cylinder. As part of Cattabriga, the Italian gelato technology expert, the Multichef has become the best secret of Italian pastry chefs. Advanced Gourmet introduces this great tool to the American chef.
Where the Multichef trumps. Ice cream, custards, ganache, sorbet, meringue - the pinnacle of the Multichef is in creams and frozen desserts. Over 40 recipes can be programmed and executed with repeatable results.
Push culinary limits. Take control over temperature, mixing speed, and time. Utilize the Multichef to free yourself up, taking time for new ideas while it performs its duty. The limits of this versatile machine have not been explored yet.
Streamline operations. Save cost. Competition these days is fierce - from a culinary and an economic perspective. The Multichef is the best partner for ensuring flawless execution, controlling cost and distributing workload in peak times.
“Being able to walk away while one recipe is being produced with a pre-set program and under perfect control gives me so much more time in my day.�
Multichef Technology & Design Controlboard & Microprocessor Even the best chefs can‘t beat this level of control and precision. Over 40 customizable programs and intuitive icon-driven buttons.
Constant Heating, Rapid Cooling & Freezing Technology A powerful cooling system backs up the process of building micro-fine and equal-size crystals, the key to the perfect mouth feel. Precision and constant control within one degree allows you to walk away, hold or pasteurize your recipe at temperature.
Mixer Technology The 7-speed mixer and beater gives you the
Accessible Cylinder Tank
control to produce recipes with high overrun
The large vertical stainless steel cylinder gives you direct
or gently stirring setting custards.
access during the process and allows extraction from the top. The dimensions are carefully calculated to optimize
Pull-out Spray Nozzle A tight docking keeps the pull-out spray nozzle in place, and provides water where and when you need it most.
heat transfer and cooling efficiency.
Direct Extraction Outlet Extraction is easy to control. Rely on a convenient retractable shelf to place your container.
Models & Specifications Cylinder Capacity Min/Max quantity per cycle — ice cream Min/Max quantity per cycle — pastry cream Time per cycle max. capacity ice cream Compressor load Number of speeds for mixer Electrical Dimensions (WxDxH) Shipping Weight
MC 12 12 liter 3-7 liter/mix 3-9 kg 10 - 20 min. 3.0 kW 7 2.2 kW 19.88" x 27.56" x 50.39" 485 lbs
MC 20 20 liter 5-12 liter/mix 6-15 kg 10 - 20 min. 3.7 kW 7 4.0 kW 21.65" x 29.13" x 54.72" 595 lbs
Benefits Culinary
Operational
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Food Safety
Economic
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Hardening Chocolate
˚C
Custard Cream
˚C
48°C
85°C Pasteurize
31°C
Co at
ol
He
35°C Alarm
29°C TP
10'
TP
TP
10'
0
3
3
2
3
3
Hold
time speed
wn
Alarm
10°C
Mix
1'
4°C Do
TP = Temperature Priority
Example of Recipe Sequences in Multichef Program
15'
TP
20'
2'
TP
TP
3'
5
2
3
4
2
0
0
Hold
time speed
Most Popular Recipes PASTRY CREAMS & CUSTARDS & CURDS
FROZEN DESSERTS
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CHOCOLATE TECHNIQUES
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POACHED FRUITS
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CONFITS RISOTTO
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RAPID & FOOD-SAFE LIQUID COOLING
See more on our website: advancedgourmet.com
Advanced Gourmet, Inc. 5-C Wendy Court Greensboro, NC 27409 USA Phone (336) 856-2919 Fax (336) 217-8838 sales@advancedgourmet.com