CASTA TEPP-ICE TPICE1200 Combined Ice Cream Maker on Wheels

A refrigerated plate chills to -38 °C, freezing liquid mixtures into ice cream, sorbet or granita in minutes while they are spread and rolled across its surface. The rapid drop in temperature locks in texture and flavour, turning a base into a finished dessert without the wait of a traditional batch freezer. The plate sits inside a stainless-steel worktop that keeps the cold contained and the workspace clean.

The operator pours or spreads the mixture onto the plate, then uses a spatula to fold, scrape and shape it as it freezes. Ice cream rolls form when the mixture is spread thin, folded into ribbons and rolled; sorbets and granitas set firm enough to scoop or shave; crepes and instant chocolate decorations chill and harden on contact. The same plate can chill savoury mixtures for fish or cold appetisers, giving a single station the reach of a dessert counter and a cold pantry.

To begin, the unit is wheeled into place and plugged into a 230 V single-phase supply. The control panel sets the plate temperature anywhere from 0 °C to -38 °C, matching the process to the mixture. Once the plate reaches the set point, the mixture is loaded and worked until it reaches the desired consistency. The finished product is lifted from the plate and served or stored.

The chassis is built from AISI 304 stainless steel, chosen for its resistance to corrosion and ease of cleaning. The external dimensions of 1200 mm wide, 750 mm deep and 930 mm high give a footprint that fits through standard kitchen doorways and under most worktop overhangs. The internal work area measures 680 mm by 560 mm, leaving room for a full sheet of mixture to be spread and rolled without crowding. Four wheels allow the unit to be moved between stations or stored out of the way when not in use.

A 1.23 kW power rating draws a modest load from the circuit, leaving capacity for other equipment on the same supply. The 230 V connection is standard across British commercial kitchens, so no special wiring is needed. The tropicalised compressor maintains performance even when ambient temperatures rise, preventing slow-down during service.

Cleaning follows the stainless-steel construction: the plate and worktop are wiped down with a damp cloth and mild detergent after each use. The refrigeration system requires no daily maintenance beyond checking that the condenser is free of dust. The wheels should be checked periodically for smooth rolling and the compressor mountings for tightness.

The TPICE1200 is the drop-in version of the TEPP-ICE line, designed to integrate with existing counters or mobile stations. It is listed under combined ice cream equipment in the CASTA professional catering catalogue.