Download the catalogueTERMOCREMA T 30, 60, 150, 200
Cream cooker for medium and large production volumes of all types of creams and various doughs with smart technology, touchscreen, and cloud connection.
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.
Integrated inverter
It allows you to vary the speed of the mixer smoothly, adapting perfectly to the consistency of each specific dough or cream.
Maximum production capacity
The Termocrema 200 model (and the entire higher range) embodies the identity of the Telme brand, offering large production volumes without ever compromising on quality.
Double transparent lid
The double transparent lid on the small and steel machines, equipped with an inspection grille, on the larger models, allows you to visually monitor each processing stage and add ingredients at any time without stopping the blending process. They are also designed to optimize steam evacuation.
Temperature
The temperature range of Termocrema machines is from 0°C to 105°C.
Mixing and kneading
They perfectly mix ingredients such as milk, cream, flour, eggs, sugar, fruit and stabilizers, respecting the preset times and speeds for creams, gastronomy and ice cream bases.
Cooking and sanitization
They heat and cook, melting fats (like chocolate) and hydrating solids. This process drastically reduces pathogenic bacterial flora and promotes the proper evaporation of excess water.
Cooling and storage
They complete the pasteurization cycle by keeping the residual bacterial flora dormant (microbiostasis). They preserve the finished product at the ideal temperature, in full compliance with current regulations.
Applications & Products
- Classic Creams: pastry cream, custard, butter cream, zabaglione, etc.
- Doughs: choux pastry dough, baci di dama.
- Fruit Processing: toppings, sauces, variegates, glazes, jams, and jellies.
- PAI (Intermediate Food Products): meringues, pâte à bombe.
- Specialties: glazes, ganache, bavarois, panna cotta, crème caramel.
- Gastronomy: béchamel sauce, sauces, polenta, ricotta, mascarpone, mayonnaise, cream soups, fillings, purées, and much more. other.
- Ice Cream Making: pasteurization and mix preparation.
