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C80 • C120 • C200

C80 • C120 • C200
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RESTAURANTS - CATERERS - CONFECTIONERS - FISHMO

C 80 • Table-top model. • Space saving. Easy to move. • Power 650 W. • Hourly output : from 40 to 60 kg depending on type of preparation • Non-stop processing time : 30 minutes maximum C 120 - C 200 - C 200 V.V. C 120 • Higher hourly output from 100 to 120 kg depending on type of preparation • Machine equipped with stainless steel feet • Available in single or three phase 900 W. C 200 • Special industry three phase model with 1800 W motor for: - intensive use - harder products such as blackcurrants processing • Hourly output : form 120 to 150 kg depending on type of preparation. C 200 V.V....

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AUTOMATIC SIEVES The Product Benefits: Target: Restaurants, caterers, confectioners, fishmongers • Versatility: The machine produces juice, fruit purees, vegetable mousses, sauce bases, bisques and fish soups. • Simple and Sturdy: All parts are made of stainless steel to ensure easy cleaning and durability. Continuous feed hopper for ease of use and time saving. All parts in contact with food are easily removed and are dishwasher safe In brief: Strain soups, bisques or sauces, extract fruit pulp or separate fibres from vegetables. FRUITPULPS STRAWBERRIES / 90% RASPBERRIES / 90% Process ripe...

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RECIPES: Sauce Ingredients : • Shellfish (crustaceans) as desired: live lobster, edible crab • Oil • 50 g butter • 1 clove of garlic • 12 shallots • 1 carrot • 4 tomatoes • 1 glass of dry white wine • 100 ml fumet (concentrated stock) • 100 ml cognac • 100 ml Madeira wine • Spices, salt, pepper Preparation: • Stun the shellfish and cut them into pieces. Put the coral and the creamy parts to one side. Sauté the pieces of shellfish in oil just until they are well-coloured and then remove them from the frying pan. • Melt 50 g of butter and allow it to turn a golden colour, then add the garlic,...

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C80 • C120 • C200 1 / 4Páginas

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C80 • C120 • C200
1 / 4Páginas