ICE CREAM EQUIPMENT AND MACHINERY

ICE CREAM EQUIPMENT AND MACHINERY WELCOME

WELCOME TO A NEW ERA FOR ICE CREAM 04 Since 1972 La Nuovagel has stood for innovation in the manufacturing of ice cream equipment and machinery the world over. The research and development of new technology has been part of our DNA from the start, ever since the introduction of the first inverter-equipped worm screw ice cream machines. Just as we did then, we continue to experiment today, with one specific objective: to help you produce the best artisanal ice cream, intense in flavour, perfectly structured and long-lasting. 05 MAKING ICE CREAM HAS NEVER BEEN FASTER AND EASIER! OUR TECHNOLOGY FOR YOU SUPERIOR QUALITY OF ICE CREAM MAXIMUM FUNCTIONALITY AND PRACTICALITY MAJOR ENERGY SAVINGS HIGHEST FOOD SAFETY GUARANTEED

DO YOU WANT TO IMPROVE THE QUALITY OF YOUR ICE CREAM? BETTER STRUCTURE Perfect consistency every time A B C HIGH STABILITY During freezing and defrosting INCREASE IN VOLUME For added softness 06 L A N U O V A G E L 07 F E D La Nuovagel machines make production easier and faster, increasing productivity. Our expert staff will help you find the best solution for your kitchen. LONGER LASTING Increased shelf-life SILKY ON THE PALATE A creamier, velvety texture A MORE INTENSE FLAVOUR The difference is clear

YOUR TEAM 0.1 0.2 0.3 OF HIGH-TECHNOLOGY ASSISTANTS 100% MADE IN ITALY WORM SCREW ICE CREAM MACHINE 0.4 REFRIGERATED TROLLEY 0.5 EMULSIFIERS 0.6 08 STAINLESS STEEL INNOVATIVE TECHNOLOGY PRODUCTS PASTEURIZERS CREAM WHIPPING MACHINE LIQUID COOLER 09 QUICK, EASY AND COMPLETE CLEANING LOWER ENERGY CONSUMPTION LOW NOISE EASY TO ASSEMBLE / DISMANTLE PARTS DECORATING MACHINE 0.7 0.8 0.9 REFRIGERATED STORAGE UNITS SCOOPWASH

0.1 Easy-to-use touchscreen panel for automatic/ manual management. Easy pouring of the mixture, accessible on three sides. Easy extraction of the ice cream. 10 WORM SCREW ICE CREAM MA- CHINE THE ICE CREAM PRODUCTION EVOLUTION. 11 The first and only ice cream machine of its kind in the world. The heart of the machine is the Archimedean screw, an innovative design which enables the formation of microcrystals in order to create exceptional, unrivalled ice cream. ICE CREAM WITH A BETTER STRUCTURE AND TASTE, AND FRESHER FOR LONGER. MIXING SPEED: THE ICE CREAM COMES OUT IN LESS THAN 1 MINUTE. COLD IS DISTRIBUTED CONSISTENTLY AROUND THE BATCH FREEZER CYLINDER. LOWER ELECTRICITY CONSUMPTION. AIR IS USED FOR CONDENSATION (NO USE OF WATER). SIMPLE AND SAFE CLEANING. 51x104x135H 370 POWER SUPPLY VAC/HZ 3+N/400/50 kw 6

0.2 EMULSI- REFRIGERA- 0.3 TED TROLLEY FIERS Lightweight, powerful and easy to position under the worm screw ice cream machine, it can keep containers of various sizes at low temperatures. High quality emulsion, which saves time and manual work. With La Nuovagel you won t get a rougher or smoother blend but a rich cream. You will be stunned by the difference! 12 ALASKA GLOBULE SIZE OF 10 TO 2 MICRONS. A LESS VISCOUS, MORE LIQUID MIXTURE. MORE UNIFORM, IMPROVED STRUCTURE. REDUCED SETTING TIME. GREATER STABILITY AND RESISTANCE TO SUDDEN CHANGES IN TEMPERATURE. 13 ALLMIX Small size, great performance. With the Combo Impeller System try multiple combinations of different impellers for different emulsions. 10 different options when programming speed/rotation, from 1 to 10 min of emulsion. ROBOMIX Up/down movement of the processing unit and rotating combos for perfect emulsions in small, medium and large quantities. Moveable trolley for large quantities. 9 programmes, customizable using the intuitive touchscreen. 45x47x72/110H 58 55x74x140/182H 140 PRODUCT ALASKA 1 ALASKA 2 66x53,5x90 H. 120x53,5x90 H. 65 65 Hz 230 V 50/60 Hz 230 V 50/60 Hz W. 550 550 Hz 230 50/60 kw 1 Hz 3+N / 400/50 kw 1,75

0.4 PASTEURI- 0.5 CREAM ZERS WHIPPING Enjoy maximum flexibility and simplicity when customizing the pasteurization process. Program the speed at different temperatures and achieve a perfectly emulsified ice cream base. MACHINE ECS 1 - For restaurants, ice cream shops, patisseries and bars. The volume of cream container is available in three sizes: 2 / 2.5 / 3 litres. ECS 2 - For continuous production and quick whipping. The product is sucked out of the container, processing up to 120 L of liquid cream per hour. 14 UP TO 70 L OF MIXTURE FOR THE PS70; 130 L FOR THE PS130. AUTOMATICALLY STARTS THE EMULSIFICATION ONCE AT TEMPERATURE (65 C). EXPELS THE MIXTURE AT HIGH SPEED FOR GREATER UNIFORMITY. SHORTER HEATING AND COOLING TIMES. INTENSIVE COOLING, REFRIGERATED UP TO THE EXIT SPOUT. MANUAL PORTIONING THANKS TO A ROBUST SWITCH. PATENTED ELECTRO- VALVE NOT IN CONTACT WITH CREAM. SEPARATE SWITCH FOR APPLIANCE AND COOLING. AUTOMATIC CLEANING DEVICE. 15 PS 70 PS 130 EURO CREAM STAR 1 EURO CREAM STAR 2 41x95,5x100H 200 V/Hz 400/50 Hz/3Ph 56,5x103x100H 270 V/Hz 400/50 Hz/3Ph 22,5x34x44,5H 29 20x30x44,5H 18 CONDENS. WATER LT. MIN-MAX 30/70 P.m ax(kw) 6,5 CONDENS. WATER LT. MIN-MAX 60/130 P.m ax(kw) 11 VAC/Hz 230V 1 50/60 Hz L./H. 95 VAC/Hz 230V 1 50/60 Hz L./H. 120

0.6 LIQUID COOLER A high performance food cooler that blast chills in a very short time. Boiling food (90 C) comes out cooled to a temperature of 5/6 C after only 30 seconds. 0.7 DECORA- TING MA- CHINE TRADITIONAL METHOD WATER BOILER TRAYS TROLLEY GN2/1 BLAST CHILLER COLD ROOM TN +3 C The perfect machine to create decorations with ice cream, chocolate or other foods. Lay them out on the cold temperature stone plate for easy preparation. 16 30 120 90 24 kw/h SMALL SIZE, IDEAL FOR ANY KITCHEN. QUICKLY CREATE DECORATIONS FOR CAKES, DESSERTS AND ICE CREAM. 17 LA NUOVAGEL METHOD WATER BOILER TANK COLD ROOM TN +3 C 30 60 64 kw/h COLD STONE FANTASY 1 COLD STONE FANTASY 2 52,5x48,5 28 66x45,5 40 51,5x150x145 H. 372 VAC/Hz 3+N / 400 50 HZ P. Kw tot. VAC P. Kw tot. VAC EL 0,4 230-50 EL 0,4 230-50

0.8 REFRIGERA- TED STORAGE UNITS INSULATION THICKNESS OF 75 MM WITH HIGH DENSITY POLYURETHANE FOAM (43 /M 3 ). AUTOMATIC DEFROSTING AND EVAPORATION OF CONDENSATION WATER. SELF-CLOSING DOORS WITH AUTOMATIC LOCK AT 100 C. PATENTED SINGLE-BLOCK REFRIGERATING UNIT. To ensure your raw materials and creations are kept at their best, suitable for ice cream shops as well as for the catering and the restaurant trade. GELCAB BASECAB MODELS FOR ICE CREAM BASIN CAPACITY (165X360X120) MODEL FOR CATERING 18 GELCAB (-25/-10 C) 5 trays (1 door) Nr. 54 BASECAB (-2/+8 C) 3 GN 1/1 grills (1 door) 19 GELCAB (-25/-10 C) 5 trays (2 half doors) Nr. 48 GELCAB PLUS (-30/-5 C) 5 trays (1 door) Nr. 54 GELCAB PLUS (-30/-5 C) 5 trays (2 half doors) Nr. 48 VAC/Hz vol. m 3 VAC/Hz vol. m 3 73x93x202,5 H. 230 50/60 1,8 75x82x202,5 H. 230 50/60 1,5

0.9 SCOOPWASH Easy to assemble and use, with a sideways water jet that guarantees a consistent distribution of water; the four-holed design ensures a fast and efficient cleaning of the scoop. 20 21 8x8x20 H. gr. 460

LA NUOVAGEL 22 ITALIA VIA VENEZIA, 113/B 31028 VAZZOLA TREVISO T. +39 0438 489097 IINFO@.COM AUSTRALIA 13 LYNDEN GROVE WARRNAMBOOL VICTORIA 3280 T. +61 409 354 669 INFO@.COM.AU WWW..COM CONCEPT AND ART DIRECTION CREATIVEBLEND.IT + FOONGO.COM GRAPHIC DESIGN CREATIVEBLEND.IT COPYWRITING FOONGO.COM