Ice cream wells

Glycol wells represent the most traditional ice cream preservation system, in fact in ancient times a mixture of water and salt called 'brine' was used to conduct the cold which today is instead ensured by a mixture of water and edible glycol in the right proportion.
The ventilated wells represent the modern variant of the traditional wells.  The conduction of the cold is guaranteed by fans that move the air and distribute it uniformly around the cylinders.

Characteristics:

  • Bath wall thickness 70 mm.
  • Total floor insulation thickness 70 mm with thermal break between inside and outside.
  • Internal welded and watertight tank made of Aisi 304 stainless steel (glycol).
  • Internal tank made of Aisi 304 stainless steel (ventilated).
  • Copper coil made in a single piece without joints and in direct contact with liquid.
  • Natural convection refrigeration system with minimal temperature difference between the upper and lower container (glycol).
  • Ventilated refrigeration system with minimal temperature difference between the upper and lower container and fans that can be easily removed for maintenance (Ventilated).
  • Bottom drain for tank emptying (Glycol).
  • Safety ''overflow'' pipe (Glycol).
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