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EquipMENt coMpaNY

ice-cream machines

ice-cream machines

horeca: LANSErIA & StELLENboSch 011 701 2200 [email protected] - hYDe ParK - stellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

p 2

EquipMENt coMpaNY

www.culinary.co.za

Prices valid for 30 days from date of publication

14 February 2014

cALL uS oN 011 701 2200

Description

Key Benefits Key Features

NEW K-tech Gelatissimo ice cream maker, ideal for home

• 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!

PowerWeight

Dimensions

Specifications

W 385 x D 265 x 225 mm220 V12 kg

• 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 K-techNEM-0036620250code:

Gelato Gelatissimo extra bowl

Anodized aluminium extra bowl

Ref Code.NEM-5700014

Gelatissimo nut

Gelatissimo nut

Ref Code.NEM-969523

ice-cream machines


p 3

EquipMENt coMpaNY

www.culinary.co.za


14 February 2014

cALL uS oN 011 701 2200

Description


The most compact, professional ice-cream maker. Also suitable for home use by those in search of perfection.

• 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!

PowerWeight

Dimensions

Specifications

W 385 x D 265 x 220 mm220 V12.5 kg

• 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

red Gelato Pro 1700NEM-0036600825code:

White Gelato Pro 1700

Ref Code.NEM0036600830

Black Gelato Pro 1700

Ref Code.NEM0036600835

ice-cream machines


p 4

EquipMENt coMpaNY

www.culinary.co.za


14 February 2014

cALL uS oN 011 701 2200

Description


The small professional ice cream maker.

• Compact professional machine that can make 2.5 litres of ice cream.

Gas usedWeight

Power

Electrical safety

Compressor

Dimensions

Specifications

W 420 x D 370 x 300 mm220 V

Blade stops as cover is opened

6,00 cc15.5 kgR134a

• Ideal counter top machine for preparing ice cream, sorbet and granita

• Preparation can be made either in fixed stainlesssteel 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 2500NEM-0036710250code:

Gelato Chef 2500 extra bowl

Anodized aluminium extra bowl


ice-cream machines


p 5

EquipMENt coMpaNY

www.culinary.co.za


14 February 2014

cALL uS oN 011 701 2200

Description


A long-cycle professional ice cream maker.

• A compact counter top machine for the professional kitchen with space requirements

• A single refrigeration and blending system

Gas usedWeight

Power

Electrical safety

Compressor

Dimensions

Specifications

W 490 x D 500 x 360 mm220 V single phase, 380 W


9,00 cc29 kgR134a

• Single refrigeration and blending system • One stainless steel removable bowl with plastic lid • Process up to 1.5kg of mixture every 20-40 minutes • Mixturecanbechurneddirectlyinthefixedbowl• 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 3000NEM-0036800250code:

Gelato Pro 6000 and 3000 extra bowl

Stainless steel extra bowl


ice-cream machines


p 6

EquipMENt coMpaNY

www.culinary.co.za


14 February 2014

cALL uS oN 011 701 2200

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.

• Functional, powerful, fast and convenient, it grants the highest quality in gelato/ice cream and sorbet preparation

Gas usedWeight

Power

Electrical safety

Compressor

Dimensions

Specifications



14 cc34 kgR 404

• 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

Gelato 5KNEM-0038220250code:

ice-cream machines


p 7

EquipMENt coMpaNY

www.culinary.co.za


14 February 2014

cALL uS oN 011 701 2200

Description


Ice cream maker for the professional kitchen.

• Two separate refrigeration and blending system allow two differentflavourstobepreparedatthesametime.

Gas usedWeight

Power

Electrical safety

Compressor

Dimensions

Specifications



2 x 9,00 cc60 kgR134a

• 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 • Mixturecanbechurneddirectlyinthefixedbowl• 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 6000NEM-0036950250code:

Gelato Pro 6000 and 3000 extra bowl

Stainless steel extra bowl



p 8

EquipMENt coMpaNY

EquipMENt coMpaNY

1. Nemox Gelatissimo ice cream machine2. Spatula

EquipMENtAvailable at Culinary

3. Sauce pan – copper is ideal4. Whisk

5. Mixing bowl6. Wooden spoon

2

3

64

51

reciPes

NEMox


p 9

EquipMENt coMpaNY

Black curraNt icE crEaMPreparation time: 15 minutes, plus freezing (30-40 minutes)Cooking time: 20 minutesMakes: +/- 1.5 l

1BlackcurraNt purEE

Preparing the puree1. combine ingredients in a sauce pan2. Bring to the boil allowing sugar to dissolve3. reduce to desired consistency

icE crEaM rEcipE

Ingredients225 g black currant fresh or frozen50 g sugar50 ml water

Preparing the ice cream1. combine cream and milk in a sauce pan and bring

to the boil very slowly2. remove from the heat3. combine sugar and egg yolks in a bowl and whisk

until thick and pale4. 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 pan6. 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 cool8. Mix in the black currant puree and mix thoroughly

with a hand blender until combined9. 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).

Ingredients500 ml cream500 ml milk250 g sugar8 egg yolks

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.

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.

CUSTARD BASED 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 andfreshfruitsproduceuniquelydifferentflavoursandtextures 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

FYiWhY hoME-MaDE icE-crEaM?

notes

Ho.Re.Ca & RETAILLANSErIALanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg

RETAILhYDE 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

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