Download the catalogueRibot T 10 / 18 / 30 / 60
The most complete and high-performance multifunctional pastry and ice cream machine with smart technology, a touchscreen, cloud connectivity, and interchangeable tool kits for different processes.
Touch panel
Large 5″ touch panel with all service functions at your fingertips.
Telme Cloud
The Wi-Fi connection allows: connection to the TELME CLOUD SYSTEM, the web portal that allows you to remotely monitor changes, work parameters, record all activities performed and generate statistics.
Indirect heating
It uses a food-grade heat-conducting liquid to distribute heat evenly.
Personalized cold management
Adjusting the cooling power during the cooling phases is a fundamental element for the correct processing of certain recipes.
Integrated inverter
It allows you to vary the speed (from 0 rpm to 500 rpm), the direction of rotation and manage the intermittent movement of the mixer in a fluid way, adapting perfectly to the consistency of each specific dough or cream.
Temperature
The temperature range of the RIBOT models is from -16°C to 115°C.
Interchangeable tools
The pastry kit comes complete with a dough peel and a double-blade knife for models 10 and 18, a three-blade knife for models 30 and 60, and a frosting tray.
Pastry (20 programs)
- Creams and Bases: pastry cream, custard, buttercream, zabaglione, ganache, Bavarian cream, panna cotta, crème caramel.
- Cooked and Special Doughs: choux pastry dough, baci di dama.
- Fruit Processing: toppings, sauces, variegates, jams, jellies.
- PAI (Intermediate Food Products): meringues, pâte à bombe, glazes, and chocolate tempering.
Gelato (14 programs)
- Applications: artisanal gelato, sorbet, homemade ice cream, granita, and semifreddo.
Chocolate / 9 programs)
Precise temperature control enhances the raw material, ensuring a high-gloss finish.
- Applications: perfect tempering of dark, milk, and white chocolate, ganache, pralines, chocolates, and chocolate sauces.
Gastronomy (11 programs)
It creates healthy, gentle, and non-invasive cooking. Even heat at a controlled temperature protects the organoleptic properties of foods while enhancing their natural flavors.
- Applications: ragù, béchamel, sauces, risottos, polenta, dough (pizza, piadina), ricotta, mascarpone, mayonnaise, cream soups, fillings, and purées.
Cutting and shredding
Chops or finely chops fruit and nuts, meat, fish, vegetables, with maximum precision.
Smart mixing
Mix any liquid, creamy or pasty product at the preset temperature, time and speed.
Doughs
It works with dough for cream puffs, biscuits, bread, pizza and pasta.
Programmable thermal shock
It cooks and refrigerates, managing times and temperatures to the degree. It heats, keeps warm, and pasteurizes, then moves on (in the same tank) to cool, blast chill, and freeze both liquids and solid products (pasta, rice, meat, vegetables).
Professional tempera
It manages the delicate thermal curves for milk, white and dark chocolate.
Classic creams
Classic creams: Custard, crème anglaise, buttercream, zabaglione, etc.
Doughs
Dough for cream puffs (choux pastry), baci di dama, biscuits, bread, pizza…
Fruit processing
Fruit processing: Toppings, sauces, variegates, glazes, jams and jellies.
Chocolate
Chocolate tempera.
PAI (Intermediate Food Products)
Intermediate food products: Meringues, pâte à bombe.
Specialties
Specialties: Glazes, ganache, Bavarian creams, panna cotta, crème caramel.
Gastronomy
Gastronomy: Bechamel, sauces, risottos, polenta, ricotta, mascarpone, mayonnaise, cream soups, fillings, purées and much more.
Gelato
Ice cream making: Pasteurization and preparation of mixes.
