- Dispensing is manual or with adjustable portions (BETA 2 and 5).
- Dispensing is manual or with adjustable portions or continuous (CONTINUO 5).
- Maintain the liquid cream at 4°C.
- Convert liquid cream and air in whipped cream by pumping them through the labyrinth.
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- Allow the desired quantity of product to be obtained instantly.
- Decorate different products, making them more appetising.
- Boost sales and creates added value.
- Whipped cream is integral part of ice cream, bakery, pastry and gastronomy specialities.
