Carpigiani Turbomix 10 User Manual

Blender and homogenizer for preparing
Homemade Ice Cream Mix

And much more…

The Carpigiani Turbomix is an indispensable instrument for preparing all sorts of mixes in the modern ice cream parlour.
It can be used to whisk, blend, emulsify, break-up dry or fibrous ingredients and separate greases in liquids, in order to obtain
perfectly homogeneous ice cream mixes.
Besides having the ability to prepare homemade ice cream mixes, it is also very useful in making confectionery products. It
can be used to blend and emulsify thick products, producing many other foodstuffs as well as materials used in the chemical,
pharmaceutical and cosmetics sectors.
The blender has a stable, vertical structure upon which the motor support arm is fixed; it has a powerful variable-speed motor,
with vertical and oscillating movement; two different emulsifiers, a cutter and an optional steel bucket.

Cream Emulsifier

The ideal stirrer for breaking up clas­sic pastry cream, which may be oily or
dense and sugary, into the base mix. The
high-speed rotation and shape of the
rotor facilitate the speedy emulsification
of the pastries, bringing out the best fra­grance and creamiest flavour.

Fruit Emulsifier

Ideal for chopping and mixing pieces
of fresh or frozen fruit and blending fruit
puree into the base. Useful for mixing
powders, such as sugars and cold sta­bilizers, to prepare water-based mixes.

Optional Cutter

A rotary blender able to chop sig­nificantly large pieces of fruit, such as
whole pears and apples. It works per­fectly when used with emulsifiers to
transform blended fruit into a fine, easy­to-mix puree.

Handling times

To blend and emulsify classic pastries into the base mix approximately 30 seconds for 5 litres.
To dissolve the mix in cold milk or water, for a guaranteed quality ice cream, approx 60 seconds for 5 litres.
To produce a complete perfectly emulsified mix from single ingredients for a customized ice cream, approx 120 seconds for
5 litres.