Inspired by Frigomeccanica Pozzetti (not replica Frigomeccanica Pozzetti)

Due to the copyright notice, please note that this product is not a replica

Product description

Pozzetti modules with glycol cooling are the most traditional way of storing ice cream; in the past, a mixture of salt and water or brine was used as a conductor of low temperatures, currently a mixture of water and glycol approved for food contact, combined in appropriate proportions, is used.
Pozzetti modules with forced ventilation are a modern variant of the traditional type. The low temperature is transferred through the module using fans that move the air and distribute it evenly over the bathtubs.
WEIGHT AND INSTALLATION
Glycol modules are much heavier than forced air equivalents due to the amount of liquid they contain, and the tank must also be filled with a mixture of glycol and water upon initial installation when the forced air type is ready for use.
TEMPERATURE DIFFERENCE
Both systems guarantee a minimum difference between the upper tub and the spare tub stored underneath.
/>ENERGY SAVING
Both glycol modules and pozzetti with forced air circulation have tanks insulated with 70 mm of foamed polyurethane with a density of 40 kg/m3, guaranteeing lower heat losses than thinner structures usually found on the market, thus saving energy .
CONSUMPTION AND OPERATING TIME
Since pozetti glycol modules need to cool a significant amount of liquid, it takes approximately 10/12 hours of temperature to reach the operating level, after which the temperature is maintained with very little energy consumption, and in the event of a power outage electricity, the ice cream will survive for many hours thanks to the thermal inertia of the liquid mass.
Usually, the glycol module is turned on at the beginning of the season and not turned off until the end, as it is recommended for continuous operation. The Pozetti module with forced air cooling needs very little time (about 30/40 minutes) and electricity to initially reach the operating temperature, however, to maintain a constant temperature it requires more frequent engine operation and the ice cream will be saved for a shorter time than with the glycol type in the event of a power failure. Forced air modules are recommended for intermittent use or for companies operating on different days or only at certain times of the day.
APPLICATION AND PRODUCT
Pozzetti ice cream modules with glycol cooling and forced air circulation can be used in negative temperatures temperatures (from -6°C to -18°C) for ice cream or mousses.

Tags

Frigomeccanica, Restaurant and cafe furniture, Bar counters, Refrigerated display cases, Professional refrigeration, Contract bar counters, Refrigerated display case, Bar counters with ice cream wells, Refrigerated display cases, Corner refrigerated display cases, Refrigerated display cases for ice cream