MAESTRO HCD Pastry machine


With Maestro you can increase productivity while saving energy. Transform your ice cream parlour into a “Top-quality Gelato and Pastisserie Establishment.” Broaden the range of your products and expand your clientele. Increase profits with just one machine. Pastry Machine Cooling and batch freezing

The Hot-Cold-Dynamic® system adjusts the cold based on the quantity and quality of the product in progress, for gelato, granitas and sorbets, prepared to perfection. Heating and cooking The Hot-Cold-Dynamic® system modulates the hot gas with the utmost precision and according to the product being made; this means that there is no burning or sticking for custards, sauces and chocolate pralines of the highest quality. Buttons and display Buttons with simple and intuitive icons. Display that shows production data and suggestions regarding the ingredients.
Quantity per cycle | Min mix added (kg)1,5*2,5*3,0*
Quantity per cycle | Max mix added (kg)5,07,510,5
Quantity per cycle | Min gelato made (Litres)2,03,54,0
Quantity per cycle | Max gelato made (Litres)7,010,015,0
Quantity per cycle | Min slush (kg)2,03,55,0
Quantity per cycle | Max slush (kg)4,06,510,0
Quantity per cycle | Min topping (kg)3,04,56,0
Quantity per cycle | Max topping (kg)6,09,010,0
Quantity per cycle | Min cream (kg)3,04,56,0
Quantity per cycle | Max cream (kg)6,09,012,5
Quantity per cycle | Min tempered chocolate (kg)2,55,07,5
Quantity per cycle | Max tempered chocolate (kg)5,010,012,5
Quantity per cycle | Min yogurt (kg)2,53,05,0
Quantity per cycle | Max yogurt (kg)6,010,012,0
Beater motor | Speed333
Electrical Specifications | Volt400400400
Electrical Specifications | Hz505050
Electrical Specifications | Ph333
Power | kW3,85,07,2
Condenser | –Water, Air available upon surchargeWater, Air available upon surchargeWater only
Dimensions at the base W x D x H | cm50 x 65 x 14050 x 65 x 14050 x 65 x 140
Weight | kg240280320


Production varies according to the raw materials used *Quantity is based on the “Excellent” cycle