A crisp tartlet shell.
Silky cream.

1 SELECTED EXAMPLE

Forming and baking tartlets

For crisp baskets that you fill with cream, fruit or gelato.

When does it make sense? Shape, size and the number of cavities in the selected plate pair are decisive.

Cook-Matic

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ICB · Model COOK-MATIC

COOK-MATIC · from dough to tartlet

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Two heating plates · separate temperatures

Temperature

Up to 250 °C

Connected load

3,2 kW

Voltage

110/220 V

Weight

30 kg

Dimensions · rear height

44 × 57 × 42 cm

Official technical data ↗

Shaping and baking between plates; set the temperature and time.

Manufacturer data ↗Operating video · ICB / YouTube ↗

The range includes various tartlet plates as well as choux pastry plates. The final product depends on the plates and the recipe; accessories are selected separately.

1 SELECTED EXAMPLE

Cooking creams

For smaller batches of fresh pastry creams with temperature control and mixing.

When does it make sense? Ideal for a laboratory that prepares creams regularly and wants a repeatable process.

CheCrema

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ICB · Model CHECREMA

CHECREMA · pastry cream preparation

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Up to 7 kg of product per batch

Product per batch

Up to 7 kg

Connected load

2 kW

Voltage

220 V

Weight

68 kg

Dimensions · rear height

58 × 65 × 80 cm

Official technical data ↗

Compact cooker with adjustable agitator speed and step-by-step recipe setting.

Manufacturer data ↗Operating video · ICB / YouTube ↗

This figure refers to the batch output, not per hour. The required quantity and recipe are matched to the working method; CheCrema does not freeze ice cream.

2 SELECTED EXAMPLES

Dosing and filling

For filling croissants, doughnuts, cannoli and other products with an appropriate cream, jam or chocolate.

When does it make sense? Choose the number of filling heads, the nozzle type and the dosing mode.

Dosicream 8.5 L

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ICB · DOSICREAM range

DOSICREAM · dosing and filling

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

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Hopper 8.5 l

Hopper

8,5 l

Connected load

0,18 kW

Voltage

110/220 V

Weight

27 kg

Dimensions with hopper · H rear

32 × 44 × 63 cm

Dimensions without hopper · H rear

32 × 44 × 33 cm

Official technical data ↗

One filling head; manual, automatic or sequential dosing mode.

Manufacturer data ↗Operating video · ICB / YouTube ↗

Dosicream-2

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ICB · DOSICREAM range

DOSICREAM · dosing and filling

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Two hoppers of 8.5 l each

Hoppers

2 × 8,5 l

Connected load

0,36 kW

Voltage

110/220 V

Weight

41 kg

Dimensions with hoppers · H rear

53 × 43 × 65 cm

Dimensions without hoppers · At the rear

53 × 43 × 30 cm

Official technical data ↗

Two fillings to hand; removable parts for cleaning.

Manufacturer data ↗

For one filling, the basic Dosicream may be entirely sufficient. Other sizes, a three-part version and accessories are also available; inserts require checking the appropriate dosing unit.

1 SELECTED EXAMPLE

Moistening with syrup

For even application of syrup, sugar solution or liqueur inside suitable pastries.

When does it make sense? Selection depends on the product type and the desired amount of liquid per piece.

Bagnerina

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ICB · Model BAGNERINA

BAGNERINA · sponge soaking

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External container 5 l · multiple nozzles

Basic external container

5 l

Connected load

0,1 kW

Voltage

220 V

Weight

40 kg

Dimensions · rear height

45 × 65 × 38 cm

Official technical data ↗

Nozzles with side openings, automatic dosing option and pedal.

Manufacturer data ↗Operating video · ICB / YouTube ↗

An external compressor is required, available on request. The manufacturer also offers 10 and 20 l containers.

1 SELECTED EXAMPLE

Liquid sourdough

For preparing and storing liquid sourdough for your own bakery product range.

When does it make sense? Designed for a bakery or laboratory that actually uses sourdough in production.

Leviagen

Container 25 l

Bowl

25 l

Connected load

1,7 kW

Voltage

220 V

Weight

99 kg

Dimensions · rear height

65 × 65 × 113 cm

Official technical data ↗

Mixing, ageing and holding; temperature probe in contact with the sourdough.

Manufacturer data ↗

Adjust the cycle and mixing speed to the process. This category complements the bakery offering; it is not essential equipment for every ice cream parlour.

2 SELECTED EXAMPLES

Wire cutters for soft masses

For even pieces of ganache and other suitably soft confectionery masses.

When does it make sense? Choose the working surface, wire spacing and cutting in one or two directions.

Small Guitar Cutter

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ICB · Hand-held cutter series

GUITAR · precise cuts for confectionery

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Base 27 × 27 cm

Cutting base

27 × 27 cm

Included frames

Spacing 22.5 and 30 mm

Working method

Manual wire cutting

Official technical data ↗

Two frames with spacings of 22.5 and 30 mm; for smaller batches.

Manufacturer data ↗Operating video · ICB / YouTube ↗

Double Guitar Cutter

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ICB · Hand-held cutter series

GUITAR · precise cuts for confectionery

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Cutting area 36 × 36 cm

Cutting base

36 × 36 cm

Set of three frames

Spacing 22.5 / 30 / 37.5 mm

Dimensions · rear height

55 × 50 × 11 cm

Working method

Manual cutting in two directions

Official technical data ↗

Cutting in two directions; frame spacings are selected according to the product.

Manufacturer data ↗

ICB states explicitly that a standard cutter is not for frozen products or hard masses. Other sizes and the Chitalira family are also available; we check the choice according to the product texture.

2 SELECTED EXAMPLES

Spraying jelly

For a glossy finish on fruit pastries and other products with a suitable confectionery glaze.

When does it make sense? Check the type of glaze, the feed method and whether temperature adjustment is needed.

Jeltop

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ICB · Glaze spray programme

Glaze spraying · glossy finish

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Direct draw from packaging

Spray flow

600 ml/min

Temperature

Up to 90 °C

Pressure

0,5–3,5 bar

Connected load

1,1 kW

Voltage

110/220 V

Weight

29 kg

Dimensions · rear height

37 × 45 × 40 cm

Official technical data ↗

Compact design with a heated hose to the gun.

Manufacturer data ↗Operating video · ICB / YouTube ↗

Spray Mini

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ICB · Glaze spray programme

Glaze spraying · glossy finish

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Digital control · heated hose

Spray flow

600 ml/min

Temperature

Up to 85 °C

Pressure

0,5–3,5 atm

Connected load

2,7 kW

Voltage

110/220 V

Weight

37 kg

Dimensions · rear height

49 × 38 × 38 cm

Official technical data ↗

For controlled temperature maintenance during spraying.

Manufacturer data ↗

The programme also includes other versions, including a separate tank and two outlets. The choice is tailored to consumption and work organisation.

1 SELECTED EXAMPLE

Spraying egg and oil

For applying egg, oil or a suitable release agent.

When does it make sense? Useful when repeated coating of trays and pastries takes a lot of time.

Spray-Mix

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ICB · Model SPRAY-MIX

SPRAY-MIX · spraying egg mixture

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

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Separate air and liquid adjustment

System

Airmix

Pressure

0,5–3,5 atm

Connected load

0,1 kW

Voltage

220 V

Weight

10 kg

Dimensions · rear height

37 × 33 × 37 cm

Official technical data ↗

Direct draw from the container and spraying of liquids that do not need heating.

Manufacturer data ↗Operating video · ICB / YouTube ↗

We check liquid suitability and compressed air supply during configuration. For hot jelly, we use a system designed for this purpose.

1 SELECTED EXAMPLE

Glazing tartlets

For even coating of tartlets and desserts with suitable glazes.

When does it make sense? Makes sense when you glaze several items in a row and want neat recovery of excess.

Glazade

7 l hopper · movable dosing head

Hopper

7 l

Pressure

0,5–3,5 atm

Weight

31 kg

Dimensions · rear height

97 × 65 × 64 cm

Return pumping

External compressor required

Official technical data ↗

The glaze flows over the product on the mesh; the excess is collected for return pumping.

Manufacturer data ↗

The return system requires an external compressor. Glazade is a glazing system; suitability and temperature of each glaze are checked separately.

2 SELECTED EXAMPLES

Coating nuts

For hazelnuts, almonds and other suitable nuts coated with chocolate or gianduja.

When does it make sense? Choose according to the usual batch size and desired accessories.

ICBassina 3 kg

3 kg version

Bowl

3 kg

Connected load

0,17 kW

Voltage

220 V

Weight

30 kg

Catalogue dimensions · V zadnja

53 × 60 × 74 cm

Catalogue · p. 89 ↗

For smaller batches of chocolate-coated nuts.

Manufacturer data ↗

ICBassina 8 kg

8 kg version

Bowl

8 kg

Connected load

0,17 kW

Voltage

220 V

Weight

32 kg

Catalogue dimensions · V zadnja

55 × 67 × 74 cm

Catalogue · p. 89 ↗

For larger standard batches and a wider range of products.

Manufacturer data ↗

A 20 kg version is also available. Options for the bowl, heating and air injection depend on the version; we will check them when selecting.

2 SELECTED EXAMPLES

Rolling croissants

For rolling ready-made triangular pieces of dough into croissants.

When does it make sense? Suitable when you have regular in-house production and manual rolling becomes the bottleneck.

Rollero

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ICB · Model ROLLERO and SPRAY-MIX

ROLLERO and SPRAY-MIX · croissant preparation

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For standard croissants

Connected load

0,19 kW

Voltage

220/380 V

Weight

23 kg

Dimensions · rear height

31 × 46 × 26 cm

Official technical data ↗

Place the prepared triangular pieces of dough onto the belt.

Manufacturer data ↗Operating video · ICB / YouTube ↗

Rollero Plus

For a wider range of doughs

Connected load

0,19 kW

Voltage

220/380 V

Weight

43 kg

Dimensions · rear height

76 × 40 × 100 cm

Official technical data ↗

A version that ICB also designates for softer, firmer and gluten-free doughs.

Manufacturer data ↗

The machine rolls; dough preparation, cutting and baking remain separate processes. We will check the correct version with your recipe.

1 SELECTED EXAMPLE

Planetary mixing

For basic mixing, whipping and kneading of small pastry preparations.

When does it make sense? We match the choice to the mass, mixture density and usual batch size.

Mixer 7 L

7 l bowl · 3 speeds

Bowl

7 l

Speeds

3

Connected load

0,20 kW

Voltage

220 V

Weight

20 kg

Dimensions · rear height

40 × 22 × 43 cm

Official technical data ↗

The mixing attachment, hook and whisk are included.

Manufacturer data ↗

The bowl capacity is not the same as the permitted mass of each dough. For more demanding mixtures, we check the load and suitability of the machine.

2 SELECTED EXAMPLES

Moulds, trays and accessories

For the shape of the dessert and a well-organised flow of products through preparation, cooling and baking.

When does it make sense? We select the format, product shape and compatibility with existing equipment.

IC-FLEX

Silicone moulds 60 × 40 cm

Format

60 × 40 cm

Material

Silicone

Example MINI MUFFIN

54 cavities · Ø 50 × 29 mm

Example PIRAMIDE

35 cavities · 69 × 69 × 46 mm

Official technical data ↗

Various shapes for sweet and savoury products.

Manufacturer data ↗

Trays and trolleys

Different formats and versions

Tray material

Aluminium

Rim height · selected versions

1–2 cm

Example GN 1/1 format

530 × 325 mm

Versions

Solid or perforated trays

Official technical data ↗

A choice of solid and perforated trays and matching solutions.

Manufacturer data ↗

Two examples of the additional range are shown. Baking paper, Novaflon mats and other shapes and sizes are also available.