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Heated dispenser for creams, chocolate and sauces - Capacity 2 litres - Temperature +45 / +90 °C
CASS-E-CEPC
CASS-E-CEPC
€396.90
€441.00
-10%
€396.90 Senza tasse
€484.22 Con tasse
€441.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days
Heated piston dispenser for fluid creams, chocolate, sauces and coulis - Model CEPC - Stainless steel construction - 2-litre hopper with lid - 3 interchangeable nozzles included - Drip tray - Adjustable temperature from +45 to +90 °C - Power 300 W - Power supply 230 V, 50/60 Hz - Dimensions 35 x 28.5 x 37 cm (W x D x H)
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Chef Costantino
| Heated dispenser for fluid creams, chocolate and sauces | CEPC |
|---|---|
| Ideal for | Pastry shops, chocolate shops, ice cream shops, restaurants, professional kitchens, catering facilities and snack outlets. |
| EAN | 3611630043434 |
| Product dimensions (W x D x H) | 35 x 28.5 x 37 cm |
| Weight | 4.8 kg |
| Conformity marking | CE |
| Warranty | 12 months |
| Origin | France |
| TECHNICAL DATA | |
| Hopper capacity | 2 litres |
| Material | Stainless steel |
| Dispensing system | Manually operated piston |
| Adjustable temperature | From +45 to +90 °C |
| Temperature control | Adjustable thermostat |
| Power | 300 W |
| Power supply | 230 V |
| Frequency | 50/60 Hz |
| Control | ON/OFF switch |
| Nozzles included | 3 interchangeable nozzles of different sizes |
| Lid | Included |
| Drip collection | Drip tray |
| GENERAL FEATURES | |
| Heated piston dispenser, also known as a heated piston funnel, for portioning suitable creams, chocolate, sauces, coulis and other fluid preparations compatible with hot dispensing. | |
| Stainless steel body and hopper for professional use. | |
| 2-litre hopper for batch preparation, reducing the need for frequent refilling. | |
| Lid to protect the contents while keeping them warm. | |
| Thermostat adjustable from +45 to +90 °C to maintain suitable preparations at a consistency appropriate for dispensing. | |
| Piston operation releases the preparation on demand and allows manual control of the quantity dispensed. | |
| Three interchangeable nozzles of different sizes to adapt the flow to the preparation and the required finish. | |
| Drip tray to collect drips between dispensing operations and help keep the workstation cleaner. | |
| ON/OFF switch to control power on and off. | |
| Heating, lid, piston system and drip collection combined in one compact countertop appliance. | |
| Useful for filling, coating and portioning fluid preparations, helping achieve consistent finishes and repeated dispensing controlled by the operator. | |
| INCLUDED EQUIPMENT | |
| 2-litre hopper with lid. | |
| 3 interchangeable nozzles of different sizes. | |
| Drip tray. | |
| PROFESSIONAL APPLICATIONS | |
| Pastry shops: dispensing suitable creams, coulis and fluid batters compatible with the appliance. | |
| Chocolate shops: dispensing chocolate maintained at the working temperature appropriate for the preparation. | |
| Ice cream shops and dessert preparation: adding warm sauces and toppings during service. | |
| Professional kitchens, restaurants and catering facilities: portioning hot sauces and liquid preparations. | |
| Snack outlets: hot dispensing of compatible preparations during preparation and service. | |
| USE AND WORKSTATION ORGANISATION | |
| Place the appliance on a stable worktop and correctly position the drip tray. | |
| Select and fit one of the three nozzles before filling the hopper. | |
| Pour the preparation into the 2-litre hopper and fit the lid. | |
| Switch on the appliance using the ON/OFF switch and set the thermostat between +45 and +90 °C according to the preparation. | |
| Keep the lid in place while maintaining the preparation at temperature. | |
| Operate the piston with the most suitable nozzle to dispense the desired quantity. | |
| CLEANING AND DAILY MAINTENANCE | |
| Switch off, unplug the appliance and allow it to cool before cleaning. | |
| Remove residues and thoroughly clean the hopper, piston and nozzle used, following the instructions in the manual. | |
| Empty and wash the drip tray. | |
| Dry the parts before reassembling them and storing the equipment. | |
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