The value of a caterers pasteries, apple tarts, ice cream, meringues, gateaux, eclairs desserts and cupcakes is greatly increased when they are decorated or filled with whipped real diary cream. The extra you can charge may be 4 or 5 times the cost of the cream.
SAVINGS: Cream bills cuts by up to 50%, whipped cream that is stiffer and retains its shape over extended periods even after transport.
PORTION CONTROL OPTION: For more accurate costing.
DIRECT DECORATING system which delevers a rosette and allows unskilled labour to decorate to a high standard.
TIME SAVED: It whips and decorates instantly at the touch of a button.
No left overs to throw out, the caterer whips only what he needs because it's instant.
Cream can not turn to butter through overwhipping.
Features
- Refrigerated tank with outside thermometer for controlling the cream temperature.
- Patented pump.
- Smallest dimensions and low operating costs.
- Patented refrigerated texturizer.
- Pumps + Texturizer = Top-class performance whether natural or vegetable cream, fresh or long-preserved cream is used.
- Valve to prevent whipped cream from returning into the tank.
Model Summary
| Model | Tank lt | Electrical | Compressor | Pump | Cooling | Dimensions | Weight |
| V/Hz/Ph | kW | kW | w x d x h | mm Kg | |||
| Probar 2K =EQ 51, Ecowip/G | 2 | 230/50/1 | 0,12 | 0,38 | air | 220x520x460 | 25-30 |
| Prowhip K = EQ 50, Miniwip/G | 2 | 230/50/1 | 0,12 | 0,60 | air | 220x520x460 | 29-32 |
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