GIAZ
Emulsifier that transforms 10 frozen bases (80 grams each) into a micro-puree in 38 seconds. Maximum blade speed of 3,500 rpm. Maintains serving temperature at -9°C (15.8°F). Touchscreen display, all-in-one blade design, 1.8-liter or 1.3-liter beaker capacity.
Chops, cuts, whips, and emulsifies in no time. Processes frozen mixtures and transforms them into ice cream, sorbets, and granitas. Improves daily efficiency with zero waste of ingredients. Removable blade assembly and dishwasher-safe beaker. Includes 2 1.8-liter beakers with 2 lids.
Max power: 1800 W
Beaker capacity: 1.8 L or 1.3 L
Max Rotation Speed: 3500 rpm
Pressure Settings: Air Pressure 1.8 Bar | Air Flow | No Air
Processing Cycles: up to 10 consecutive strokes
Feed Rate: 8
Processing Temperature: -22°C (-7.6°F)
Dimensions: 320 mm W, 420 mm D, 638 mm H
Weight: 45 kg
Absolute control—Giaz transforms.
Set the portions to be processed. Increase or decrease the rotational speed of the blades. Precise control over the feed rate of the spindle.
Ice Cream
Perfect for thick, textured mixtures rich in sugar, dairy products, or egg yolks that require strength and uniformity.
Sorbets
Medium speed for light, water-based or fruit-based mixtures, delivering a smooth and silky texture.
Powders
Ideal for making granita or processing light, dry, fragile, or dehydrated ingredients that do not require a lot of grinding power.
Fresh products
Process fresh ingredients such as fruits, vegetables, or meats. Use the dedicated “whipping and chopping” programs to make hummus, fillings, spreads, pâtés, mousses, and more.
For hard and frozen products
Select the “Milling” program, set the number of portions to process, the spindle feed rate, and the blade rotation speed.
Make powders at 1,000 rpm, sorbets at 1,500 rpm, and ice cream and firmer products by taking advantage of high rotation speeds.
For fresh products
Select “Whip” from the menu and set the desired pressure to prepare your recipe.
Select “Cut,” choose the pressure, and set the coarseness—“coarse, medium, or fine”—to achieve your desired level of cut.
Cleaning
Extend the machine’s performance by running an “automatic or manual cleaning” cycle after each beaker you prepare, and enjoy the best possible flavor—just as you envisioned it.
Dynamic and tenacious.
Blades and shaft designed to withstand high loads thanks to a robust design and intelligent controls.
You can set the blade descent speed to up to 6 for greater control over the result.
Work with ease
The interface allows you to perform each step accurately by displaying informational messages.
Select language
Set the language for your cooks to: Italian, English, German, French, Spanish, and more.
Already saved!
The interface remembers the last setting used to make it easier to perform consecutive operations.
Display touch screen
Easy to clean with a cloth and resistant to accidental touches.
HotmixPRO: The Choice of Professionals
Blade design: powerful and safe.
Mechanically coupled blade assembly.
Blades designed for milling, mounting, and cutting—all in one —without the need for optional accessories.
Dynamic spindledescent and ascent for more robust machining of the workpiece.
Air pressure at 1.8 bar.
Set the “pressurized air” setting to achieve maximum expansion of the aerated purée, resulting in a soft and stable texture.
All-purpose beakers.
Turn frozen ice cream mix into fresh ice cream, portioning it in real time with no waste into a 1.8-liter or 1.3-liter beaker.
Unlimited flavors.
Discover surprising flavors and textures, and manage your workflow however you like—even by churning your ice cream fresh on the spot—with the assurance of a consistently perfect product.
Essentials included
Blade Assembly
1.8 L Glass
Lid
Food-grade lubricant
Drain hose
Ideal for:
Restaurants
- Sorbet and ice cream desserts and gourmet items made from frozen bases
- Savory mousses and light whipped creams made under pressure
- Cold purees and soups made from fresh ingredients
- Pâté and mousses made from bases frozen
- Cold sauces and light dressings
- Purees and side dishes made from frozen or cooked vegetables
- meat or fish ground from fresh produce
- Chopped vegetables for sautéing or stuffing
- Pesti fresh with dried fruit dried vegetables or raw vegetables
- Emulsions light whipped from fresh
- Powders made from fruit or vegetables from negative bases
- Creams and mousses ready to be plated
Bakeries, pastry shops, cafes
- Freshly Made Ice Cream and Sorbet from Frozen Bases
- Mousse whipped under pressure
- Chantilly whipped from fresh cream
- Ganache made from a frozen mixture
- Light, airy cold creams and fillings
- Sweet spreads (dried fruit, spices, candied citrus fruits)
- Whipped creams made with cream or mascarpone
- Fillings for croissants or viennoiserie made from cold dough
- Coulis and toppings made from frozen fruit
- Powders desserts and granitas
Hotel catering
- Custom ice cream and sorbets made from frozen bases for room service or buffets
- Mousses and whipped creams made with a pressure cooker for banqueting and plated desserts
- Sauces sweet or savory ready-to-use made from frozen bases
- Condiments and whipped dressings made from fresh ingredients
- Purees and pestos made from fresh or frozen produce
- Light and airy creams and mousses for buffets or appetizers
- Powders made from fruit or vegetables
GIAZ Documentation
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