NEW Gelato - Ice Cream Compacta Batch Freezer 3003 Start Price USD 28,000.00 Current Price USD 28,000.00 Time Left - Bid Count 0 Buy It Now Price - Reserve Price - Start Time Friday, August 29, 2008 End Time Friday, September 05, 2008 Location Midlothian, Virginia See more about 'NEW Gelato - Ice Cream Compacta Batch Freezer 3003' Description The Compacta batch freezer is designed to create exceptional gelato / ice cream in just minutes. Once the mixture is dispensed into the batch freezer it is electronically monitored to ensure perfect consistency and texture, whether high fat, low fat, or fruit sherbet. A steel beater with replaceable plastic blades ensures durability with easy cleaning. After freezing, the Compacta extracts the product using a faster beater speed providing for quicker extraction and ensuring complete product dispensing from the cylinder Compacta Space saving, 1 machine instead of 2 Time and energy-efficient production cycles Adaptive for all types of recipes Easy to learn, easy to use Sanitary Safety switches stop the machine when a lid or door opened Model max hourly production min-max mix per batch electrical supply net weight dimensions volt phase hz width depth height Compacta 3001 66 lb. 30 kg 2-5 qts.2-5 lt 208/230 3 60 529 lb240 kg. 24 inch61 cm 34 inch86 cm 56 inch143 cm. Compacta 3003 132 lb.60 kg. 5-11 qts.5-10 lt. 208/230 3 60 926 lb420 kg 24 inch61 cm 41 inch105 cm 60 inch 153 cm http://www.primotec.com/Equipment/Compacta.pdf If you are in Rome, check out the Compacta 3003 in action! Erica Firpo lives in Rome and writes for Fodor's and National Geographic Traveler. She co-authored the Rome food guide "Rome, Little Black Book". Finding Good Gelato in Rome Erica Firpo Gelateria al Teatro Via s. simone 70, 00186 Roma (near Piazza Navona, off via dei Coronari)tel: 06-45474880Hours: Every day from 11 to midnight (1 am on weekends) Last week, I had a nasty flu. The kind whose cure requires only gelato and maybe some granita di limone, depending on how sore one's throat is. Living in the center of Rome does not always afford me the luxury of finding truly delicious, home-made gelato. This city is tricked out in faux "artiginale" gelateria on practically every corner. The warning signs are obvious: funky flavors and fluorescent colors. These are some of the purist ideals that exemplify home-made gelato: banana is grey neither pistachio nor mint is bright green all flavors are kept in metal tins (covered or not-covered) to preserve the temperature there should be no name-brand printed next to the flavor Finding good gelato in Rome is like trying to walk through a mine field, you never know if you are going to step into the wrong spot. To be direct, it sucks. The disappointment when munching on a stale cone or a powder-filled crema is equivalent to your loving boyfriend dumping you for "some space". And the horror stories I've heard about a multi-flavored 20 euro gelato purchased happily in front of the Colosseo scare me into faithfully frequenting only three gelateria in the entire city. I am the quintessential gelato snob. I trek half-way around the city to get my cioccolato fondente fix. I brag incessantly about biking to the "periphery" of my Rome to slowly savor the perfect fiori di latte and drag many of my motorino-inclined friends up hills to find pomodoro e basilico or a simple hibiscus. But when sick, I can't be bothered to descend my stairs and walk fifteen minutes for an ice cream. I only need to walk ten. A few months ago, I was meandering around my neighborhood, Piazza Navona, a war zone of bad gelato, when I stumbled past a little alley way just off of via dei Coronari, the antique thorough-fare that runs directly to Ponte Angelo. A hand-decorated sign beckoned me to enter with the words "Gelateria al Teatro", I was not impressed. The "too close to Navona" warning flag went off in my head, but my dog dragged me inside none-the-less. A simple and small counter displayed the standard gusti: Cioccolato, pistachio, nocciola, crema, café, banana, stracciatela, along with the not-so-common lemon, pineapple, pear/carmel, apple cinnamon, coco, white peach, fico d'india, fig, melon, mango, uva fragola, yoghurt, gianduia, nocciolato bianco, cioccolato puro, Havana (a rum chocolate), tiramisu, crema catalana, sesame, amarena, mango and coconut. Adjacent was five granite: coconut, chocolate, café, plum, mint/lemon, and lemon. The gelati and granite were showcased in individual metal tins and the banana was the perfect milky grey color. I tested the pistachio and was amazed, it tasted like recently toasted Sicilian pistachios. Stefano, the owner, noticed my look of shock and asked me what I expected. I had no answer (my mouth was full) and decided that cioccolato puro would be the final test. It tasted like cold dark chocolate fudge gelato. I had found my oasis. How did I know this was an honest artiginale gelateria? Owners Stefano and Silvia are so dedicated to the purity of gelato making that they have exposed their laboratorio, a well-organized stainless steel fantasy kitchen, to visitors. On any given day, Stefano will bike to the gelateria with bags of fresh fruit, or Silvia will talk about their newer inventions, like the notoriously delicious Sesame. To make gelato requires precision, fresh ingredients, modern mechanics, patience and love. It is not a haphazard sport nor is it a room of thick-armed women churning away all day. To Silvia, making gelato is "a gioco matematico (a mathematical game). Every flavor has its limits," in regard to ingredients, quantities, temperature and cooking. And the game is fun. Especially at Gelateria al Teatro where visitors can watch Silvia and Stefano mix fruits, milk and cream through the Compacta 3003 RTX, the most valuable machine need to make gelato. (The Compacta is the modern day equivalent of milk churner, reducing time, controlling temperature exactly and eliminating any arm aching.) I asked Silvia if I could learn how to make pistachio gelato, my father's favorite flavor. It was simple - we oven-toasted pistachios from Bronte, Sicily, cooked them down with milk in a deep pan and then placed the liquid into the Compacta for an eight minute cycle of heating up, cooling down and churning. There was nothing to it - except exact measurements and temperatures, timing and a bit of patience. As expected, the pistachio was delicious. If you have questions about this Commercial Unit give Joe Conigliaro a call at 804-475-5288 Cell or 804-744-0111 Sergio's. If you think you have an offer he should hear give him a call. I am posting this item for a freind of mine. He has several restarants and with the start of one more, he has not been able to get started making his own Gelato. He is selling Gelato (making money) and is buying it from another friend (still making money). This machine can produce the quantities in volume and lets you sell it as a distributor as well as retail! The machine is brand new and the box has never been opened. Joe paid over $30K and is going to take a hit at $28K. This was before pricing went up another 10%. It is available on ebay or locally for sale. We may be able to help out with delivery if you are in VA, NC, MD or Western TN. Give you a call and he can give you the details! Confirm on your own the shipping costs. Place a Bid!