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
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 3
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
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
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 4
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
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
Ref Code.NEM-5700014
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 5
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
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
Blade stops as cover is opened
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
Ref Code.NEM-5700052
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 6
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
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
W 455 x D 510 x 415 mm220 V single phase, 760 W
Blade stops as cover is opened
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
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 7
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
Ice cream maker for the professional kitchen.
• Two separate refrigeration and blending system allow two differentflavourstobepreparedatthesametime.
Gas usedWeight
Power
Electrical safety
Compressor
Dimensions
Specifications
W 770 x D 500 x 360 mm220 V single phase, 760 W
Blade stops as cover is opened
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
Ref Code.NEM-5700052
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hYDe ParK - stellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
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
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hYDe ParK - stellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
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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EquipMENt coMpaNY
contact011 701 [email protected]
culinarY.co.za
14 February 2014