MACHINES AND TECHNOLOGY

From your own recipe
to your gelato.

Equipment for batch gelato production: mix preparation, pasteurisation, ageing, batch freezing and product filling.

VALMAR · FROM YOUR RECIPE TO THE RIGHT CHOICE

What will be made
in your workshop?

Process, batch size and space.
Step by step to the right model.

Gelato production, pasteurisation, ageing and whipped cream require different machines. For selection, tell us the process and the minimum and maximum quantity.

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VALMAR CATALOGUES

Details for your selection.

All VALMAR catalogues ↗

M · SNOWY, SMARTY and SIMPLYEnglish · PDF

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QUICK · SNOWY and SIMPLYEnglish · PDF

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SNOWY TTiEnglish · PDF

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All VALMAR batch and special versions

Gelato production Pasteurisation and combined machines Mixing and filling COMBISYSTEM and JetMix

Machines for making gelato

Production is carried out in batches: the machine freezes and mixes the mix to the selected consistency, then the ice cream is discharged. When choosing, the smallest batch size of each flavour is important, not just the maximum hourly output.

HORIZONTAL BATCH FREEZER

SNOWY · TTi / QUICK / M

The basic family of horizontal machines for batch gelato production. TTi combines COMBISYSTEM, programming and speed adjustment. QUICK and M have a different control method. The larger BIG SIZE models remain batch machines.

Models and details

Example of version · Snowy 12 Quick

Mix per batch: 3–12 kg
Gelato per batch: 4–16 l
Hourly output by mass: 18–72 kg/h
Connected load: 7,3 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 520 × 860 × 1338 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

SMALLER BATCHES

EASY TTi · HOT&COOL

Compact models for smaller batches and limited space. EASY TTi freezes; HOT&COOL adds heat treatment. Bench-top versions are available, as well as some floor-standing /F variants.

Models and details

Example of version · Easy 4 TTi

Mix per batch: 0,7–4,5 kg
Gelato per batch: 1–6 l
Hourly output by mass: 5–27 kg/h
Connected load: 4,4 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 405 × (605 + 200) × 830 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Example of version · Easy 4 TTi Hot&Cool

Mix per batch: 0,7–4,5 kg
Gelato per batch: 1–6 l
Hourly output by mass: 5–27 kg/h
Connected load: 4,4 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 405 × (605 + 200) × 830 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

VERTICAL BATCH FREEZER

SIMPLY · QUICK / M

A vertical system for artisans who want a different access to the product and a different way of adding ingredients. QUICK and M differ in control; inverter availability should be checked for the specific model.

Models and details

Example of version · Simply 7 Quick

Mix per batch: 2–7 kg
Gelato per batch: 3–10 l
Hourly output by mass: 12–42 kg/h
Connected load: 5,1 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 480 × 870 × 1300 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Mix preparation and related processes

A separate pasteuriser makes it possible to prepare a larger quantity of base for several flavours. A combined machine, on the other hand, combines processes in one unit. The differences between these versions are important for work organisation.

PASTEURISATION

SWEETY TTi · QUICK · JetMix

Preparation, heat treatment and cooling of the mix. The JetMix range adds a multifunctional agitator that changes operation throughout the process. HyperBlend is a separate option for processing fruit in the vessel.

Models and details

Example of version · Sweety 130 TTi

Working quantity in the bowl: 40–125 l
Connection V / Hz / phases: 400 / 50 / 3
Connected load: 13 kW
Dimensions W × D × H: 521 × 983 × (1046 + 100) mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Example of version · Sweety 130 TTi JetMix

Working quantity in the bowl: 40–125 l
Connection V / Hz / phases: 400 / 50 / 3
Connected load: 15 kW
Dimensions W × D × H: 521 × 983 × (1046 + 100) mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

MIX AGEING

SWEETY AGE · TTi / QUICK

Cooled vats for ageing and storing prepared mix. They free up the pasteuriser for the next batch; they are not equivalent to a pasteurising machine.

Models and details

Example of version · Sweety Age 130 Quick

Working quantity in the bowl: 40–125 l
Connection V / Hz / phases: 230 / 50 / 1
Connected load: 1 kW
Dimensions W × D × H: 520 × 950 × 1030 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

SEPARATE HEAT AND COLD UNIT

SMARTY · TTi / QUICK / M

A combination of an upper heating vessel and a lower freezing cylinder. It allows work with individual recipes or the use of prepared base. The versions and cycles are selected according to the products and the organisation of work.

Models and details

Example of version · Smarty 12 TTi

Mix per batch: 2–12,5 kg
Gelato per batch: 3–17 l
Hourly output by mass: 12–75 kg/h
Connected load: 15,4 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 613 × (709 + 241) × (1410 + 100) mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

GELATO, CREAMS AND OTHER PRODUCTS

MULTY P TTi

Two independent units: an upper vessel for heating and cooking, and a lower cylinder for cooling and freezing. Two inverters and a broader range of processing programmes are important when combining ice cream and pastry work.

Models and details

Example of version · Multy P 7 TTi

Mix per batch: 1,5–7,5 kg
Gelato per batch: 2–10,5 l
Hourly output by mass: 9–45 kg/h
Connected load: 11 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 613 × (709 + 241) × (1401 + 100) mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

MULTIPLE PROCESSES IN ONE CYLINDER

MULTY VP TTi · MULTY HP TTi

VP has a vertical design, HP a horizontal one. Heat treatment and freezing take place in the same cylinder; the machines also use hot gas heating. The cycles therefore follow one another in the same working space.

Models and details

Example of version · Multy VP 7 TTi

Mix per batch: 2–7 kg
Gelato per batch: 2–10 l
Hourly output by mass: 12–42 kg/h
Connected load: 6,8 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 481 × (800 + 68) × (1308 + 100) mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Example of version · Multy HP 7 TTi

Mix per batch: 1,5–7,5 kg
Gelato per batch: 2–10,5 l
Hourly output by mass: 9–45 kg/h
Connected load: 7,6 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 521 × (721 + 241) × 1454 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Equipment around the main machine

PREPARATION

VALMIX 20

A stand-alone mixer and emulsifier with different attachments for bases, pastes and fruit. Useful for preparing recipes before the next process.

Example of version · VALMIX 20

Working capacity: 2–20 l
Connected load: 0,75 kW
Connection V / Hz / phases: 230 / 50 / 1
Dimensions W × D × H: 430 × 460 × 795–1110 mm

VALMAR · data apply to the stated model.

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MIX TRANSFER

Smart Pump

Mobile station for controlled transfer and dosing of liquid mix. Connects mix preparation and batch freezer filling, reducing manual carrying of containers.

Example of version · Smart Pump 70

Liquid mix flow rate: 7–70 l/min
Adjustable dose: 0,5–300 l
Adjustment step: 0,1 l
Connected load: 0,55 kW
Connection V / Hz / phases: 230 / 50 / 1
Dimensions W × D × H: 661 × 509 × 944 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

FILLING

DOSY 3

Dosing machine for ready-made gelato and other suitable products. The Gentle Dosing System adapts cup filling; it does not replace a batch freezer.

Example of version · DOSY 3

Cylinder: 15,5 l
Dose: 20–2.200 ml
Maximum filling flow rate: 6 l/min
Connected load: Max. 1 kW
Connection V / Hz / phases: 230 / 50 / 1
Dimensions according to the catalogue: 1420 × 400 × 560 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

The programme is complemented by CHEF CREAM for creams, CREAMY for whipped cream, AB rapid chillers or batch freezers, and AC refrigeration cabinets. We verify the model and availability of these families according to the current offer.

Creamy pistachio gelato in a ceramic cup with pieces of roasted pistachios. — Sweet inspiration for your offer.

YOUR RECIPE IN THE SPOTLIGHT

Full pistachio flavour.
Your signature in every spoonful.

Smooth, creamy layers and pieces of roasted pistachios. The path to your gelato is made up of a good recipe, suitable equipment and a thoughtful way of working.

Connect the machine and the ingredients

MACHINES IN PRACTICE

See how it works.

Real machines. Real use. Choose a clip and discover the next step.

VALMAR · SMARTY TTi series

SMARTY TTi · gelato from start to finish

SMARTY TTi programme overview. The M and QUICK versions have different controls.

Open on YouTube ↗

VALMAR · Featured model SNOWY 27 TTi

SNOWY 27 TTi · see the machine in action

SNOWY 27 TTi is shown. Smaller TTi models have different capacities; M and QUICK have different controls.

Open on YouTube ↗

VALMAR · SWEETY JetMix series

SWEETY JetMix · ice cream mix preparation

Presentation of the JetMix system; it is not included in every SWEETY version.

Open on YouTube ↗

VALMAR · Recipe with EASY TTi

EASY TTi · recipe in practice

A culinary presentation of the EASY TTi series in use, not a comparison of all models and functions.

Open on YouTube ↗

VALMAR · CHEF CREAM TTi series

CHEF CREAM TTi · support for cream preparation

Official presentation of CHEF CREAM TTi cream cookers.

Open on YouTube ↗

VALMAR · Model DOSY 3

DOSY 3 · more shapes for your gelato

Demonstration of product dosing and shaping with DOSY 3.

Open on YouTube ↗

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LET'S START WITH YOUR IDEA

Let us build your ice cream lab.

We start with the recipes, number of flavours, minimum batch size and planned daily output.

Get in touch

From your own recipe
to your gelato.

What will be made
in your workshop?

Which part of the preparation would you like to handle?

Choose the suitable version.

Details for your selection.