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Carpigiani
House International Tel +
44 1432 351009 |
Confectionery Machines
Pastochef Range
These new electronic machines produce, pasteurise and preserve over 100 specialities of modern confectionery including custards and creams for fillings, chocolate tempering for the production of assorted filled chocolates, jams and pochee fruit, fillings for biscuits, cakes, almonds, fruit gelee, ice-cream mix and shakes, béchamel and sauces. This range comes in three models, from 15, 30 and 50 Kg. of production.
CATERING APPLICATIONS
The PASTOCHEF can be used for the automatic production of various foods such as rice puddings, béchamel, mayonnaise, soups, sauces, gravies, porridge, scrambled egg, meat pie fillings, jams etc.
COOL-CHILL. The PASTOCHEF will chill liquid products, in bulk, from +70º C to +3º C in less than 1 hour!
Automatic stirring prevents surface skinning of the product.
CUSTARD
Confectioner's custard is the cream Confectioners most often use as filling for cakes, cream puffs, croissants etc. It is made up of simple and natural ingredients such as milk, flour starch and sugar but its preparation and its storage needs to be carefully controlled to ensure a bacteriologically safe product.
The sequence of ingredient amalgamation is important to avoid clotting. Thorough cooking is necessary to avoid a starch aftertaste in the finished product. Pasteurisation is necessary to eliminate the harmful bacteria that are always present in all natural ingredients. Pastochef now solves these problems automatically - The PASTOCHEF is programmed with a specific cycle for mixing flour, sugar and eggs effectively so giving a smooth and homogenous mix that will easily dissolve in milk when heated.
- Resides reaching the pasteurisation temperature threshold, cooking continues for an adequate time to ensure that starches fully coagulate, ensuring a smooth product.
- Cooling takes place while the mixture is being just gently stirred to a d over- beating. Thickening occurs as the temperature goes down. - Pastochef reduces temperature from +63º C to +3º C in less than 1 hour. Through the pasteurisation process pastry cream and flavoured cream are produced and stored in the PASTOCHEF under fully hygienic conditions, enhancing the quality and shelf life of the product.
Chocolate production is one of the most skilful processes in the art of confectionery.
To produce excellent assorted filled chocolates wonderfully decorated Easter eggs and chocolate figurines it is necessary
to temper the various kinds of chocolate according to precise time and temperature cycles,
PASTOCHEF can correctly temper plain chocolate, milk chocolate and coloured chocolate - automatically.
The highly developed electronics and precise temperature controls of the PASTOCHEF enable the confectioner to produce superb chocolate creations - easily.
The perfect crystallisation of cocoa butter makes for easier filling of intricately shaped moulds.
PASTOCHEF also uses a special program to produce Ganache Cream, which can be used as a base for chocolate fillings and couverture for chocolate cakes and delicious cocoa-coated truffles.
PASTOCHEF versatility also extends to the production of other interesting specialities since it was designed to accept and reproduce the most secret recipes of each confectioner. Some specialities have already been programmed into its memory, namely:
-POCHEE FRUIT
With this program you get an excellent sugar stewed fruit, the fruit remaining whole or in chunks. This is particularly suitable for cakes, ice cream cups, "semi-freddo" decorations, etc.
BAVARIAN CREAM
A fully automatic program will produce fruit liqueur or chocolate Bavarian cream for creating sophisticated desserts.
ICE-CREAM MIX
PASTOCHEF can be used to prepare ice cream mix. Simply select the pasteurisation temperature, the machine will then perform the complete pasteurisation cycle.
The PASTOCHEF units are the new generation of Carpigiani Pastocrema which with the help of electronics prepare, pasteurise and store confectioners custard, ice cream mix and hundreds more confectioners specialities - all under perfect hygienic conditions.
Thanks to these new machines a Confectioner can produce as well as traditional filling creams, excellent chocolates and sophisticated pralines. PASTOCHEF units are as standard, programmed for chocolate tempering.
This cycle ensures that chocolate remains fluid and at a correct working temperature for quite a long time.
MICROPROCESSOR
Many other production programs are carried out by the PASTOCHEF. Its extensive memory has a capacity for over 20 programs including pre-set and personalised.
An ELECTRONIC MICROPROCESSOR Continuously checks the time, temperature, beating/stirring (slow, fast, continuous, intermittent) best suited to each processing cycle selected.
DISPLAY
Two DIGITAL DISPLAYS show information and give audible and visual signals on each cycle stage so as to make successive operations such as introduction of ingredients, addition of flavours, checking of pre-set temperatures etc. easier. The operator can see at all times exactly what stage in the program the machine is at.
RECIPE BOOK
Each PASTOCHEF is delivered together with a recipe book with easy to follow instructions covering all pre programmed cycles. Pictures show the sequence of the recommended operations which will ensure the confectioner achieves the best results.
The confectioner can also programme the PASTOCHEF with his own recipes and with the help of the electronic microprocessor continuously monitoring and controlling temperatures precisely ensure that the results will be of the highest quality produced in the most hygienic way.
The unique construction of the cooking/chilling vessel uses a very efficient dry transfer method of heating and cooling. This ensures consistent temperature throughout the product fast, pasteurisation cooling and chilled storage in hygienic conditions.
Clearly marked touch pad controls make the PASTOCHEF simple to operate.
BEATER
The particular shape and strength of the beater with split movable blades ensures a thorough scraping inside the tank. it consists of two parts that can be used together or separately, depending on product consistency.
DISPENSING TAP
The hygienic tap is provided with 2 positions for the best extraction of the product, whether it is liquid or thick.
SET PROGRAMS
The extensive memory of the electronic system has been preset with essential automatic programs for the following specialities:
PERSONALISED PROGRAMS
The confectioner, who would like to set different cooking cycles for preparing particular creams, sauces, béchamel's, etc. can program the PASTOCHEF manually by simple inputs, and store cycles that he can then use, when necessary automatically.
There is capacity for 13 personalised programs, by setting the following functions:
BLACK OUT SAFETY
PASTOCHEF units have an ELECTRONIC MEMORY that is active also in the event of a power failure.
On power return the ELECTRONIC MEMORY restarts the function 'in progress only if temperature time values guarantee that the product under preparation has suffered no alteration during BLACK OUT.
Otherwise, depending on the program selected (custard cream, tempering, ice cream mix) the machine restarts the cycle from the beginning and a warning message on the console alerts the operator.
The unique features of Pastochef are:
