The gelato specialist has expanded its range to help operators provide fresh whipped cream topping for their desserts.
Product details
Usable in restaurants for homemade desserts or in ice cream parlours, the 22 x 52 x 45cm MiniWip has a 2l capacity. It mixes cream with air through the patented Carpigiani steel gear pump before pushing the mix through a winding, narrow passage called the texturiser.
The machine can achieve up to 300 per cent overrun, meaning every 1l of fresh cream produces 3l of whipped cream. Pumps and nozzles are easily removable without tools for quick cleaning.
The MiniWip’s cooling tank keeps liquid cream at a constant temperature of + 4°C, and is continuously monitored by a built-in thermometer. The refrigerated dispensing system ensures the temperature is kept down even when serving, and the supply point is protected by a synthetic material to prevent condensation.
The dispenser is also fitted with a drip collector with an external tank drain for easy, clean draining after use.
USP
MiniWip allows the operator to show creativity, with a variable adjustor controlling the air/cream mixer, making it suitable for all types of animal and vegetable creams.
The whipped cream can be dispensed in variable portions or continuously via a simple push button, allowing portion control and maximised efficiency, and can dispense up to 150l per hour to guarantee continuous production, even during peak hours.
Piping accessories are also available for purchase.
Availability
Details on the product and accessories are available on Carpigiani’s website.