POZZETTI ICE-CREAM
GLYCOL
Pozzetti modules with glycol refrigeration are the most traditional way of storing ice-cream; a salt and water mixture, or brine, used to be employed as a low temperature conductor in the past, but now a mixture of water and food-approved glycol, combine in the right proportions, is used.
FORCED-AIR
Pozzetti modules with forced-air ventilation are the modern variant on the traditional type. The low temperature is conveyed through the module by fans which move the air and distribute it evenly around the tubs.
Features:
- Tank walls 70 mm thick.
- Top with total insulation of 70 mm and thermal break between inside and outside.
- Airtight, welded internal tank in Aisi 304 stainless steel (Glycol).
- Internal tank in Aisi 304 stainless steel (Forced-air).
- Copper coil manufactured in a single piece without joints, in direct contact with the liquid (Glycol).
- Copper coil manufactured in a single piece without joints, in direct contact with the air (Forced-air).
- Natural convection refrigeration system with minimal temperature difference between upper and lower tub (Glycol).
- Forced-air refrigeration system with minimal temperature difference between upper and lower tub and easy fan removal for maintenance (Forced-air).
- Bottom drain for emptying the tank (Glycol).
- Safety overflow pipe (Glycol).
