The bowl is steam jacketed which allows sauces or pastry to be cooked and then cooled in the same bowl via water chilled bowls and vacuum. The temperature is controlled via the PLC, which controls the steam valves whilst a temperature probe reads the temperature in the centre of the bowl. The big advantage of this system is time savings and product consistency. Moreover, this system allows to aerate the batter with purified air under pressure and to employ new cooling technologies – CO2, liquid nitrogen, glycol for the food industry – and the hard vacuum for concentrating.
The extreme flexibility allows the Multifunctional Mixer to realize a great variety of products, such as pâte a chou, marzipan, dulche de leche, wafer, creams, sauces, ragout gravy, jam, etc.

- Cost savings thanks to drastic reduction in processing time
- High precision in reaching and keeping the right temperature
- Homogeneity of the end product
- Possibility to aerate product with purified air under pressure
- Best combination of mixing and thermical treatment
- Versatility of use for a wide range of technologies