Equipment for the production of ice-cream on a stick - CCF

The traditional ice-cream sector needs to keep up with the times and find new markets.
The idea of creating the technology for a high quality gelato on a stick had never been thought up before C.C.F. did in 2006
goo.gl/Ng3fXA
Check out the video and discover La Ghiacciola, the unique machine for making homemade, creamy gelatos on a stick! If you’re looking for innovative equipment for your ice-cream shop, choose the Popsicle production- popsicle gelatos
In a few simple steps, a few genuine and local ingredients with La Ghiacciola you can produce artisan gelato but on a stick!
La Ghiacciola is the only completely automatic machine for making homemade gelato, sorbets and ice lollies. It provides the customer with a valid alternative to industrial ice-cream bars.
La Ghiacciola is CCF's masterpiece automatic machine.
It is a simple and innovative machine which produces gelatos and sorbets on a stick at extremely low temperatures, thanks to the refrigeration freezing process.
La Ghiacciola, new tecnology for an infinite combination of flavours, is a unique product and impossible to imitate.
Contact CCF
The video made by SMK Videofactory for aziendainfiera - 2016 (www.smkvideofactory.com)
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[@cherylbrown6746]

Thanks for sharing!

[@ShampooWow]

*_Awesome video! I like it_*

[@bastiancibro5321]

Interesting, how tu buy

[@giebautista3759]

Hello.. i'm from philippines. I'm interested with popsicle machine. How to order & purchase pls

[@mohammedalmasmari3130]

what is that machine that sucks the liquid in the middle before adding the second flavor

[@p.somannasomanna1120]

Super

[@MrJitenderchoudhary]

this is very good , i want to purchase your products.

[@belmalungay3325]

I'm interested how much that machine pls ofw bahrain

[@irwinhernandez718]

Tengo la técnica de como hacer paleta de sabores vertical tipo bandera de Italia.Soy todo oído.

[@WarlockUberElite]

Someone can tell me if these Gelato sticks and Sorbetto Sticks needs to be on a pasteurizer and batch freezer or it only goes directly from the mixing bucket to the La Ghiacciola?

[@ALIMENTIeBEVANDEazf]

The pasteurization is connected to the quality and quantity of ingredients that you have to mix. In our system we use dry products in low quantity mixed with milk and milk cream in which are already pasteurized, so why we have to pasteurize again. Of course if you want you can, no problem. Our production system no needs to use batch freezer. Our machine was invented ten years ago right to produce artisanal gelato and sorbet on a stick using only natural ingredient with 100% preservative, color and aromas free known in the world wide under StickHouse brand. I remember to you that to make gelato, sorbet and lollipop able to preserve the quality and remain creamy for months, you must produce to - 32 degree and in few minute. If you wish to learn more about physical process of the gelato, please go on our web site on www.ccfsrl.com/how-and-why/?lang=en ;

[@hariramsolanki5941]

Alimentcontek.namazione - Azienda in Fiera

[@rankthis]

I like triangles.

[@prabhatkautuk1597]

Nice tirik