Cream whipping machines

The pump sucking up air and cream together, pushing it in an "iron labyrinth" (texturizer) during its course, the mix gradually gains in volume up to more than 200%.
In this way, you obtain an high quality whipped cream being whipped at the moment.
Refrigerated tank with outside thermometer for controlling the cream temperature.
Patented pump.
Smallest dimensions and low operating costs.
Patented refrigerated texturizer.
Pumps + Texturizer = Top-class performance whether natural or vegetable cream, fresh or long-preserved cream is used.
Valve to prevent whipped cream from returning into the tank.