RoboCream Multifunctional Pasteurizer R152 for Professional Kitchens

A pasteurizer that combines heating, cooling and mixing in a single cycle prepares custards, sauces, ice-cream bases and sorbets without additives. The unit raises the mixture to a set temperature, holds it to eliminate pathogens, then chills it rapidly while stirring to prevent separation and ice crystals. The same vessel serves for both pasteurisation and ageing, so the product stays in one place from raw ingredients to finished texture.

Heat is applied through a jacketed vat; the temperature climbs steadily, monitored by sensors that switch the element on and off to maintain the chosen level. Once the holding time is complete, the cooling phase begins: refrigerant circulates through the jacket, pulling heat out of the mixture. A scraper blade rotates continuously, folding the contents to distribute the cold evenly and break up any lumps. The result is a smooth, homogeneous product that sets without graininess or weeping.

The operator loads the ingredients into the vat, selects a preset programme or dials in custom temperatures and times, and starts the cycle. A display shows the current stage—heating, holding, cooling—and the remaining time. When the cycle finishes, the unit switches to a gentle stirring mode to keep the mixture smooth until it is transferred to storage or service containers.

The R152 is built around a stainless-steel vat with a double-walled jacket for heating and cooling. The outer casing is also stainless steel, and the control panel is mounted on the front for easy access. A single-phase 230 V supply powers the heating element, compressor and motor.

The 3.3 kW power rating means the unit draws a steady load that requires its own circuit in a commercial kitchen. The 230 V specification matches the standard single-phase supply found in most professional settings. The 138 kg weight indicates the unit is floor-standing and must be moved with a trolley or pallet jack; it is not designed to sit on a worktop. The 600 mm width, 850 mm depth and 1335 mm height give the footprint and clearance needed for installation between other equipment.

Cleaning follows the same jacketed design: the vat lifts out for thorough washing, while the jacket is flushed with cleaning solution and rinsed in place. The scraper blade and seals are inspected and replaced as needed to maintain hygiene and performance.

The R152 offers preset programmes for common recipes—custards, sauces, ice-cream bases—and free settings that let the operator adjust heating temperature, cooling temperature and mixing speed to create new recipes.

The catalogue places the R152 in the pasteurisation and ageing section alongside other RoboCream units designed for high-volume dessert and sauce production.