Thermocream
Thermocream Pastry-processors come with adjustable
or atuomatic cycles for any specific recipe. Agitation
can be slow, quick or intermittent. Temperatiures
can be regulated from +1°C to 100°C. The
Thermocream line also offers automatic "memory"
of the last programmed cycle. Heating and cooling
is achieved through circulation glycol and allows
the Thermocream product line from Corema to operate
with 1/3, 2/3 or 3/3/ capacity. The unit can produce
all classic Pastry specialities. It is also useful
for pasteurizing ice-cream mix or temperate chocolate.
Cooking or chilling procedures can be fulfilled
for gastronomical preparations, needing rapid
cooling for the best hygienic conservation.
