Pozzetti ice-cream modules come with two systems for storage in covered tubs: glycol, the most traditional, recommended for continuous use, and forced-air, ready in about 30 to 40 minutes and suited to discontinuous use. AISI 304 stainless steel tanks with 70 mm of insulation, anti-rotation tubs and an integral or remote motor: the modules fit into counters or build in, working from -6 to -18 °C for ice cream or slush.
Pozzetti Ice Cream features
WEIGHT AND INSTALLATION
Glycol modules are much heavier than the forced-air equivalent due to the amount of liquid they contain, and the tank also has to be filled with the glycol and water mixture on first installation, while the forced-air type is ready for use.
TEMPERATURE DIFFERENCE
Both systems guarantee a minimal difference between the upper tub and the spare tub stored underneath.
ENERGY SAVING
Both glycol and forced-air pozzetti modules have tanks insulated with 70 mm of expanded polyurethane with a density of 40 kg/m3, guaranteeing lower heat loss than the thinner constructions normally found on the market, and thus saving energy.
CONSUMPTION AND OPERATING TIMES
Since glycol pozzetti modules have to refrigerate a considerable amount of liquid, they take about 10/12 hours to reach the operating temperature, after which the temperature is maintained with very little energy, and in the event of a power blackout the ice-cream will be conserved for many hours due to the thermal inertia of the liquid mass.
Usually, a glycol module is switched on at the start of the season and not switched off again until the end, because it is recommended for continuous use. A pozzetti module with force-air refrigeration requires very little time (about 30/40 minutes) and electricity to reach the operating temperature initially, but in order to keep the temperature constant it requires more frequent motor operation, and the ice-cream will be conserved for less time than in the glycol type in the event of a power blackout. Forced-air modules are recommended for discontinuous use, or for businesses operating on alternating days, or only at certain times of day.
USE AND PRODUCT
Pozzetti ice-cream modules with both glycol and forced-air refrigeration can be used at negative temperatures (from -6°C to -18°C) for ice-cream or slushes.