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The ice cream revolution starts here.
If you think that vacuum machines can only be used to preserve ingredients longer, you are about to discover a new world: where ice cream is made in a revolutionary way and laboratory work is organised efficiently.
You can produce much more pasteurised ice cream in less time and store it for whipping when you need it.
Vacuum-packing ice cream is possible, thanks to packaging machines with vertical chambers, specially designed for liquids. You can make a variety of ice cream bases: from sorbets to creams, even those containing nuts such as pistachio, hazelnut and almond.
And with the chef programs, you can make tasty infusions, such as vanilla, with exciting results and with no raw material waste.
