Restaurants
✅ Optimizes preparation time.
✅ Increases service efficiency.
✅ Standardizes the desired quality level of preparations.
✅ Saves time by storing recipes and avoiding the need to select parameters each time.
Production of creams, velvety sauces, and bases
Vegetable soups, velvety soups, purees, and smooth, uniform bases—quickly and consistently.
Perfect for large quantities, with a uniform texture and consistent quality.
Large-Volume Operations and Central Kitchens
Large-scale production with full process control.
Ideal for centralized kitchens that require continuity and operational reliability.
Standardized sauces, stocks, and emulsions
Basic sauces, vegetable stocks, and ready-to-use seasonings that remain consistent over time.
It reduces variability and improves the organization of the production line.
Preparations Ready for Regeneration
Bases and preparations designed to be stored and reconstituted while maintaining quality and safety.
Optimize service times and streamline workflow management.
Simultaneous Production and Time Optimization
Simultaneous processing of multiple batches to increase productivity.
It reduces downtime and improves efficiency during peak workloads.
Standardization and Repeatability of Processes
Reproducible recipes and automated processes for consistently reliable results.
Essential for ensuring consistent quality on a large scale.
Recommended standard capacities
BLUEVIDE S
Heating element 1
Temperature sensor 2
Water level sensor ✓
Impellers 1
Max power 2 kW
EASY GIAZ
Compatible with 1.3 L beakers
5 Milling presets
3 Air pressure presets
3 Cleaning presets
GASTRO
Volume 2,6 L | Max 130°C (266°F)
Up to 12,500 rpm
GASTRO X
Volume 2.6 L | Max 190°C (374°F)
Up to 16,000 rpm
MASTER
Volume 2.6 L | Max 190°C (374°F)
Up to 16,000 rpm
Vacuum
EASY
Volume 2.6 L | Max 130°C (266°F)
Up to 10,000 rpm
TWIN
Volume 2 x 2.6 L | Max 190°C (374°F)
Up to 12,500 rpm
DRY
9 Gastronorm 1/1 trays
1 Separator
18°C to 90°C (64,4°F to 194°F) Temp. range
2 Zones
DRY M
19 Gastronorm 1/1 trays
1 Separator
18°C to 90°C (64,4°F to 194°F) Temp. range
2 Zones
BREEZE
Volume 2,6 Lt | Max -24°C
Fino a 8000 rpm
MASTER BREEZE
Volume 2.6 L | Max -24°C (-11,2°F)
Up to 9,000 rpm
Vacuum
COMBI
Cold Side 2.6 L | Max -24°C (-11,2°F)
Up to 8,000 rpm
Hot side 2.6 L | Max 190°C (374°F)
Up to 12,500 rpm
CREATIVE
Volume: 2.6 L
Temp. range from -24°C to 190°C (11,2°F to 374°F)
Up to 12,500 rpm
Recommended large capacities
BLUEVIDE M
Heating element 2
Temperature sensor 2
Water level sensor ✓
Impellers 2
Max power 3.6 kW
GASTRO XL
Volume 3.6 L | Max 190°C (374°F)
Up to 16,000 rpm
MASTER XL
Volume 3.6 L | Max 190°C (374°F)
Up to 16,000 rpm
Vacuum
5 STARS
Volume 5.5 L | Max 190°C (374°F)
Up to 9,000 rpm
MASTER 5 STARS
Volume 5.5 L | Max 190°C (374°F)
Up to 9,000 rpm
Vacuum
TWIN
Volume 2 x 2.6 L | Max 190°C (374°F)
Up to 12,500 rpm
DRY L
29 Gastronorm 1/1 trays
1 Separator
18°C to 90°C (64,4°F to 194°F) Temp. range
2 Zones
DRY XL
39 Gastronorm 1/1 Trays
1 Separator
18°C to 90°C (64,4°F to 194°F) Temp. range
2 Zones
GIAZ
Compatible beakers: 1.3 L or 1.8 L
12 Milling presets
3 Air pressure presets
3 Cleaning presets
Recommended for your industry
HotmixPRO: The Choice of Professionals
Awards
IHMRS, New York
“Kenneth F. Hine Best of Show” and Best New Product in Equipment and Supplies
Gulfood Exhibition, Dubai
Best Light Equipment Innovation Award
Fine Food, Sydney
Best New Hospitality Equipment Product
FSE News
Food Service Equipment News
‘s Award for Pioneering Solutions: “Hotmixpro Giaz”
Selected by the Chefs
Igles Corelli
Chef, Instructor, and Consultant
Paolo Cappuccio
Executive Chef, Consultant, and Instructor
Alessandro Rossetti
Pastry Chef, Consultant
Marco Mazzini
Pastry Chef, Consultant, and Pastry Instructor
Fabio M. T. Gallo
Consulting Chef and Instructor
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