Cream beater
Mainco Miranda

Unlike the rest of the machines in the market, our MN75 WHIPPING MACHINE works with horizontal axis that allows the whipping of foodstuffs at a variable speed between wide ends, benefiting from the gravity action to lift the product once an another, without punishing its texture and obtaining homogeneous mixtures at any speed.

By means of the introduction of hot or cold air, we can obtain a range of products so varied as mousses, cheese tarts, sponge, etc. or any type of mixing by incorporation of additives at the end or during the whipping process.

CREAM WHIPPER

As a cream whipper, FRINATA allows the whipping with the introduction of cold air at adjustable temperature between 0 and 6º, obtaining a final volume and texture which can be totally personalized, with an homogeneous whipping, without degradation of the product, because the optimum temperature of the whipping air is adjusted and keeps between +/- 2 degrees during the whole cycle.

The elimination of any incorporation of hot during the process avoids the forming of butter and “similar tastes”, obtaining a very white cream.