I TA L I A N E X C E L L E N C E
PASTEURIZERS
DECLARATION OF THE EUROPEAN
PARLIAMENT OF 5 JULY 2012
ON THE ESTABLISHMENT OF
EUROPEAN ARTISANAL GELATO DAY
A. whereas EU legislation is increasingly geared towards ensuring the
quality of food and, of all fresh dairy products, artisanal gelato is a
product of excellence in terms of food quality and safety, raising
the profile of agri-food products in each individual Member
State,
b. whereas consumers are increasingly opting for healthy, more
nutritious and tastier foods made using traditional methods which do
not have an impact on the environment,
c. whereas the sector directly employs some 300 000, mostly young,
workers in around 50 000 ice cream parlours throughout Europe and the
consumption of ice cream is gradually becoming less seasonal, resulting
in a year-round turnover of hundreds of millions of euros,
1. Calls on the Member States to support the production of artisanal gelato,
a high-quality product, since this is an area in which the EU economy can
compete and an opportunity to be seized, given the current crisis in the
dairy and other sectors;
2. Establishes European Artisanal Gelato Day, to be celebrated on 24 March,
to help promote this product and build on the sector's gastronomic traditions;
3. Instructs its President to forward this declaration, together with the names
of its signatories, to the governments and parliaments of the Member States.
Te l m e , t h e
EVOPASTÒ, built with high quality
materials and components, TELME
pasteurizers protect the organoleptic pro-
perties of the ingredients.
Indirect thermal treatments use a food safe
heat-conducting liquid.
This brings further advantages:
- improved performance of flavouring;
- hydration of stabilizing agents and
solid parts;
- solubilisation of sugars;
- melting and uniform suspension of
fats in the mixture;
- a more stable (final) emulsion.
The thermal treatments of the mixture consists
of heating to 85°C followed by cooling to 4°C.
The cycle must be performed rapidly.
The upper lid can be opened to add ingredients
at any time. All parts in contact with the product
can be completely removed for daily maintenance.
The dispensing tap with built-in washing guaran-
tees constant, perfect hygiene after each dispen-
sing and at the end of operation.
The simple, functional electronic unit has a “smart”
memory which automatically repeats the pasteurizing
cycle if the power supply is interrupted.
winning choice!
EVOPASTÒ 30, EVOPASTÒ 60, EVOPA-
STÒ 60 A, automatic machines for low and
high pasteurization. Simple structure with
efficient operation. A conscious choice
with attractive price. Normally adjustable
for heating between 60° and 96°C and for
cooling between 0° and 20°C.
The pasteurizing cycle, with full charge of
mix, lasts 2 hours. The simple, functional
electronics automatically selects the length
of the heating according to the selected
temperature. Incorporated spout with
washing can be completely dismantled to
facilitate cleaning and guarantee maxi-
mum hygiene.
TÒ
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EVOPASTÒ 120 is the large capacity model
with similar characteristics to the smaller mo-
dels of the same family.
All models Evopastò provide indirect thermal
treatments by heat-conducting food-safe li-
quid.
The electronics, simple and functional, auto-
matically select time of maintenance of hea-
ting according to the selected temperature.
The inclined vat allows complete flow out of
the mix.
EVOPASTÒ 180 is the highest capacity model
with similar characteristics to the smaller mo-
dels of the same family.
All models Evopastò provide indirect thermal
treatments by heat-conducting food-safe li-
quid.
The electronics, simple and functional, auto-
matically select time of maintenance of hea-
ting according to the selected temperature.
The inclined vat allows complete flow out of
the mix.
PASTEURIZER’S MAIN FUNCTIONS
- Mixes and blends ingredients: milk,
cream, powdered milk, sugar, dextrose,
eggs, emulsifying agents, stabilizers,
etc.
- Heats and sanitizes: melts fats, choco-
late and eliminates pathogenic bacteria.
- Cools and preserves: completes pa-
steurizing, preventing the growth of re-
sidual bacteria and keeping the mix at
the best temperature in compliance
with the relevant regulations.
TYPICAL BUYERS
a. Ice cream shops and producers
of self-made artisan gelato for
which the pasteurizer is essen-
tial for correct and hygienic pro-
duction of the mixes.
b. All activities and communities
for which the daily sale or supply
of gelato reaches significant
quantities: cake and pastry shops,
dairy shops, hotels, camping
sites, sports centres, leisure
centres, large cafeterias, state
schools, administration offices,
hospitals, barracks, factories, etc.
W-D-H Current Condensation Mix for cycle, L Cycle length, min
EVOPASTÒ 30 42x78x110 cm 7 A - 4 kW air/water 15÷30 80÷120
V 400 - 50 - 3
EVOPASTÒ 60 42x78x110 cm 12 A - 7,6 kW water 30÷60 100÷120
V 400 - 50 - 3
EVOPASTÒ 60 A 42x103x110 cm 13,5 A - 7,8 kW air 30÷60 100÷120
V 400 - 50 - 3
EVOPASTÒ 120 72x78x110 cm 21 A - 14 kW water 60÷120 100÷120
V 400 - 50 - 3
EVOPASTÒ 180 62x100x115 cm 25 A - 17 kW water 90÷180 100÷150
V 400 - 50 - 3
MADE IN ITALY
TELME S.p.A
Via S. Pertini, 10
26845 CODOGNO (Lodi) Italia
Tel. 0377 466660
Fax 0377 466690
telme@telme.it
www.telme.it
