Ice Cream Pasteurizer (PAMA 35L)
These high performance Pasteurization Machines are computer-controlled machines designed to regulate both high temperature pasteurization at +85 c. D. And low temperature pastuerization at +65 c. D. In addition to ensure the gelato mix is bacteria free, the pasteurizing and ageing process activates and stabilizes the ingredients to improve the taste and texture of the finished product.
The PAMA pasteurizer is the result of PROSKY' s extensive experience in the treatment of frozen dessert mixes. User-friendly and simple to operate, it can be used in any ice cream workroom for producing every kind of ice cream and gelato mix, under fully hygienic conditions.
The PAMA features automatic programs for:
1. Pasteurization of milk/cream mixes at 65° C
2. Pasteurization of milk/egg mixes at 85° C
3. Pasteurization of milk/cocoa mixes at 90° C
PAMA 35
This unit has 7 production programs and is designed for use in restaurants and small ice cream parlors, etc.
PAMA 60
This unit has 16 exclusive programs for the production of many gourmet specialties in addition to ice cream and gelato. It has 5 mixing speeds to amalgamate any type of mix and is the top-selling professional mix treatment machine within the gourmet gelato industry.
PAMA 120
This unit is the ideal mix treatment solution for major ice-cream parlors and large wholesale operations that supply multiple points of sale.
These high performance Pasteurization Machines are computer-controlled machines designed to regulate both high temperature pasteurization at +85 c. D. And low temperature pastuerization at +65 c. D. In addition to ensure the gelato mix is bacteria free, the pasteurizing and ageing process activates and stabilizes the ingredients to improve the taste and texture of the finished product.
The PAMA pasteurizer is the result of PROSKY' s extensive experience in the treatment of frozen dessert mixes. User-friendly and simple to operate, it can be used in any ice cream workroom for producing every kind of ice cream and gelato mix, under fully hygienic conditions.
The PAMA features automatic programs for:
1. Pasteurization of milk/cream mixes at 65° C
2. Pasteurization of milk/egg mixes at 85° C
3. Pasteurization of milk/cocoa mixes at 90° C
PAMA 35
This unit has 7 production programs and is designed for use in restaurants and small ice cream parlors, etc.
PAMA 60
This unit has 16 exclusive programs for the production of many gourmet specialties in addition to ice cream and gelato. It has 5 mixing speeds to amalgamate any type of mix and is the top-selling professional mix treatment machine within the gourmet gelato industry.
PAMA 120
This unit is the ideal mix treatment solution for major ice-cream parlors and large wholesale operations that supply multiple points of sale.
| MODEL | PAMA 20L | PAMA 35L | PAMA 60L | PAMA 120L |
| Production in two hours | Litres | 20 | 35 | 60 | 120 |
| Bowl capacity | Min L. | 10 | 15 | 20 | 30 |
| Bowl capacity | Max L. | 20 | 35 | 60 | 120 |
| Speed | Mix | 2 | 2 | 2 | 2 |
| Electrical Specifications | Volt | 230 | 230/400 | 230/400 | 400 |
| Electrical Specifications | Hz | 50/60 | 50/60 | 50/60 | 50/60 |
| Electrical Specifications | Ph | 1 | 1 or 3 | 1 or 3 | 3 |
| Refrigerant Type | R-404A | R-404A | R-404A | R-404A |
| Condenser | - | Water or air | Water or Air | Water or Air | Water or Air |
| Nominal power | kW | 3.8 | 4.5 | 6.2 | 8.0 |
| Dimensions to the base L x W x H | cm | 72*42*100 | 52x75x110 | 60x85x110 | 75x105x118 |
| Net weight | Kg | 140 | 155 | 245 | 340 |
| The process time will be different according to the cooling condition and the mix used. Other voltages and cycles available at additional cost. Air-cooled version available at additional cost. Performance data refers to an ambient temperature of 25° C and a water temperature in the condenser of 20° C. | ||||