ice-cream
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Ice-cream
machines www.culinary.co.za
Gelato Gelatissimo K-tech
call us on 011 701 2200
Code: NEM-0036620250
Description NEW K-tech Gelatissimo ice cream maker, ideal for home
Specifications Dimensions Power Weight
W 385 x D 265 x 225 mm 220 V 12 kg
Key Benefits
Key Features
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•
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Fully automatic , semi-professional gelato and sorbet machine Prepare your mixture, pour it into the machine and forget! K-tech will automatically churn and keep it constantly mixed When ready it will store your preparation at the right temperature as long as you wish!
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Ideal counter top machine ideal for gelato, sorbet, ice cream and frozen yoghurt The machine is equipped with a high performance refrigeration system and mixing unit Large 1.7 Lt capacity Preparation can be made either in fixed stainless steel bowl or in the removable aluminium bowl Very easy to use Just turn on the switch and pour the ingredients in the bowl Ice cream is made in 30-40 minutes Suitable for continuous use Powerful 50 W mixing motor ABS body Comes with an aluminium removable bowl, a measuring cap and an ice cream spatula The refrigeration system complies with environmental regulations protecting the ozone layer
Gelato Gelatissimo extra bowl
Gelatissimo nut
Anodized aluminium extra bowl
Gelatissimo nut
Ref Code.
Ref Code.
NEM-5700014
NEM-969523
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p2
Ice-cream
machines www.culinary.co.za
Red Gelato Pro 1700
call us on 011 701 2200
Code: NEM-0036600825
Description The most compact, professional ice-cream maker. Also suitable for home use by those in search of perfection.
Specifications Dimensions Power Weight
W 385 x D 265 x 220 mm 220 V 12.5 kg
Key Benefits
Key Features
• • •
•
•
Fully automatic , professional gelato and sorbet machine Prepare your mixture, pour it into the machine and forget! The Pro 1700 will automatically churn and keep it constantly mixed When ready, it will store your preparation at the right temperature as long as you wish!
• • • • • • • • • •
Ideal counter top machine ideal for gelato, sorbet, ice cream and frozen yoghurt The machine is equipped with a high performance refrigeration system and mixing unit Large 1.7 Lt capacity Very easy to use Just turn on the switch and pour the ingredients in the bowl Ice cream is made in 30-40 minutes Suitable for continuous use Powerful 180 W mixing motor Aluminium body Comes with an aluminium removable bowl, a measuring cap and an ice cream spatula The refrigeration system complies with environmental regulations protecting the ozone layer Manual mode is also available which allows full control on every part of the process
White Gelato Pro 1700
Black Gelato Pro 1700
Ref Code.
Ref Code.
NEM0036600830
NEM0036600835
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p3
Ice-cream
machines www.culinary.co.za
Gelato Chef 2500
call us on 011 701 2200
Code: NEM-0036710250
Description The small professional ice cream maker.
Specifications Dimensions Power Compressor Weight Gas used Electrical safety
W 420 x D 370 x 300 mm 220 V 6,00 cc 15.5 kg R134a Blade stops as cover is opened
Key Benefits
Key Features
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Compact professional machine that can make 2.5 litres of ice cream.
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Ideal counter top machine for preparing ice cream, sorbet and granita Preparation can be made either in fixed stainless steel bowl or in the removable aluminium bowl Blade stops when the cover is removed Body is made of attractive hard wearing plastic Mechanical 60 minute timer Suitable for continuous use
Gelato Chef 2500 extra bowl Anodized aluminium extra bowl Ref Code. NEM-5700014
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p4
Ice-cream
machines www.culinary.co.za
Gelato Pro 3000
call us on 011 701 2200
Code: NEM-0036800250
Description A long-cycle professional ice cream maker.
Specifications Dimensions Power Compressor Weight Gas used Electrical safety
W 490 x D 500 x 360 mm 220 V single phase, 380 W 9,00 cc 29 kg R134a Blade stops as cover is opened
Key Benefits
Key Features
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A compact counter top machine for the professional kitchen with space requirements A single refrigeration and blending system
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Single refrigeration and blending system One stainless steel removable bowl with plastic lid Process up to 1.5kg of mixture every 20-40 minutes Mixture can be churned directly in the fixed bowl Hardened glass cover serves as a counter top when not in use Machine body and mixer blade are 18/10 stainless steel Blender has an automatic reset thermostat Blend quality is excellent - dense, creamy products such as ice cream, mousse and chilled cream recipes The removable bowl allows product to be easily removed and frozen Machine is easy to clean, easy and safe to use
Gelato Pro 6000 and 3000 extra bowl Stainless steel extra bowl Ref Code. NEM-5700052
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p5
Ice-cream
machines www.culinary.co.za
Gelato 5K
call us on 011 701 2200
Code: NEM-0038220250
Description The ‘must have’ machine for restaurants - a brand new addition to the Nemox professional range of table top ice cream makers - designed with constant heavy duty use in mind.
Specifications Dimensions Power Compressor Weight Gas used Electrical safety
W 455 x D 510 x 415 mm 220 V single phase, 760 W 14 cc 34 kg R 404 Blade stops as cover is opened
Key Benefits
Key Features
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Functional, powerful, fast and convenient, it grants the highest quality in gelato/ice cream and sorbet preparation
The machine body is made entirely of stainless steel One stainless steel removable bowl Stainless steel mixing paddle Air cooling Mechanical 30 minute timer 1.25 kg every 12-15 minutes 5 kg every hour
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p6
Ice-cream
machines www.culinary.co.za
Gelato Pro 6000
call us on 011 701 2200
Code: NEM-0036950250
Description Ice cream maker for the professional kitchen.
Specifications Dimensions Power Compressor Weight Gas used Electrical safety
W 770 x D 500 x 360 mm 220 V single phase, 760 W 2 x 9,00 cc 60 kg R134a Blade stops as cover is opened
Key Benefits
Key Features
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• • •
Two separate refrigeration and blending system allow two different flavours to be prepared at the same time.
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Two refrigeration and blending systems Two removable bowls with plastic lid Process up to 1.5kg of mixture in each bowl every 20-40 minutes Mixture can be churned directly in the fixed bowl Hardened glass cover serves as a counter top when not in use Machine body and mixer blade are 18/10 stainless steel Blender has an automatic reset thermostat Blend quality is excellent - dense, creamy products such as ice cream, mousse and chilled cream recipes 2 18/10 stainless steel removable bowls allow product to be easily removed and frozen Machine is easy to clean, easy and safe to use
Gelato Pro 6000 and 3000 extra bowl Stainless steel extra bowl Ref Code. NEM-5700052
14 February 2014
horeca: LANSERIA & stellenbosch 011 701 2200 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
Prices valid for 30 days from date of publication
p7
EquipMENt coMpaNY
Equipment Available at Culinary
1. Nemox Gelatissimo ice cream machine 3. Sauce pan – copper is ideal 5. Mixing bowl 4. Whisk 6. Wooden spoon 2. Spatula
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horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
nemox Deliciously smooth and rich custard based ice cream owes its velvety texture to single cream - generally its main ingredient - which also makes it more expensive. A more cost-effective alternative is a milk-based custard recipe, which uses an extra egg yolk to make a good thick ice cream base to which you just add your own flavouring.
Recipes
CUSTARD BASED ICE CREAM
The basic custard plays an important part in the success of custard-based ice creams. The mixture must never be allowed to boil, otherwise the eggs will scramble and the mixture will become coarse and lumpy.
1
Black currant ice cream Preparation time: Cooking time: Makes:
15 minutes, plus freezing (30-40 minutes) 20 minutes +/- 1.5 L
Blackcurrant puree Ingredients 225 g black currant fresh or frozen 50 g sugar 50 ml water
Preparing the puree 1. Combine ingredients in a sauce pan 2. Bring to the boil allowing sugar to dissolve 3. Reduce to desired consistency
Ice cream recipe Ingredients 500 ml cream 500 ml milk 250 g sugar 8 egg yolks
Preparing the ice cream 1. Combine cream and milk in a sauce pan and bring to the boil very slowly 2. Remove from the heat 3. Combine sugar and egg yolks in a bowl and whisk until thick and pale 4. Temper the hot milk and cream into the eggs yolk and sugar. Pouring in a little at a time while whisking not to cook the egg yolks 5. Strain the mixture into a heavy based pan 6. Place the pan over a gentle heat and stir continuously until thick and coats the back of a spoon +/- 10 minutes. The egg yolk must not curdle. 7. Strain into a bowl, allow to cool 8. Mix in the black currant puree and mix thoroughly with a hand blender until combined 9. Pour mixture into the ice cream maker. Put the machine on an churn until firm. 10. Once the ice cream has set (30-40 Minutes), switch off the churning so as not to labour the machine. 11. The ice cream is ready to serve (30-40 minutes).
p9 horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za
EquipMENt coMpaNY
lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
FYI
Why home-made ice-cream? Only when you have sampled home-made ice cream, do you realize they are well worth the effort and expense to prepare. Ingredients such as egg, cream, yogurt and fresh fruits produce uniquely different flavours and textures to commercially bought ice creams. Even the simplest of home-made ice creams are in a class of their own. During the summer months when fruits are at their best, ice cream becomes a creative way of using up excess soft fruits, especially as the fruits need not be perfect. If you have a large family, or are planning some entertainment, take advantage of the ’pick-your-own’ fruit centres which offer a large variety of seasonal fruits. When making a custard-based ice cream, it is sensible to prepare a sorbet or a meringue cake at the same time to prevent wasting the egg whites. Alternatively, the whites may be frozen for use at a later date. Frozen egg white should be thawed slowly: 25 ml = 1 egg white
notes
Contact 011 701 2200 info@culinary.co.za culinary.co.za
Ho.re.ca & retail lanseria Lanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg
retail HYDE PARK Corner Jan Smuts Avenue & William Nicol Drive, Entrances on 6th Road, Hyde Park, Sandton, Lower level, Shop 10a
STELLENBOSCH Valerida Centre, Piet Retief Street, Opp. Paul Roos School, Stellenbosch
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14 February 2014