Pasteurizers for pastry, chocolate, catering and ice-cream industry.
Our range of pasto-cookers heat, stir and cool down your various preparations.
For the production of superior creams and ganaches (custard cream, lemon cream, fruit pastes, liquid caramel, jams, glazes,...), sugar syrup, bavarois, pâte à choux (choux, eclairs, chouquettes, profiteroles) but also savory sauces, bechamel,...
Several models available: PC-25, PC-60, PC-110 and PC-220 with a respective capacity of 25Qt, 60 Qt, 110Qt, and 220Qt. (Note: the 25Qt. model is also available with extra cooling capacity for ice cream and gelato production - model: PM-25)
Wide range of temperature (from 32F up to 392F)
Fully programmable with larger colour touchscreen
Allows minimum loads (20% of max. capacity)
Patented outlet tap for easy unloading of the machine
Reduced water consumption thanks to double air/water cooling condenser
Support through internet
“I like the Pasto-Cooker because it is flexible and really helpful in my production.
With it, we do a lot of different bases, creams, meringue, sabayon, glaze, icing, some bases of biscuit, some bases of dough, financier, brownies, pound cake, and many others.
The machine is accurate and easy to use for everyone in my team. In a large production, it is really important to get this kind of flexibility.
Finally, it is also easy to clean”
Executive Pastry Chef, Maison Kayser USA