Mechatronic system for ice cream
Produced in ice-cold glass
Ice cream creations of the highest quality, produced in front of the customer: Munich-based ice cream producers Ballabeni rely on glass production with the Ideatre ice cream machine from Carpigiani. The machine is integrated into the sales counter. The multifunctional containers can cool, heat and stir. The energy-saving drive is provided by the Movigear mechatronic system from SEW.
Around ten years ago, Munich restaurateur Giorgio Ballabeni decided to get into ice cream production, but soon took a completely different path to most of his competitors. The 59-year-old, who emigrated from Padua in Italy a good 20 years ago, initially started the business with ready-made mixes supplied to him. However, he was soon no longer satisfied with this.
Craftsmanship instead of ready-mix
In search of the ice cream taste of his childhood, he developed his own recipes from scratch in a completely different way: Ballabeni no longer wants to win over customers with the largest possible number of different ice cream flavors, but rather according to the basic principle of top gastronomy. With ingredients of the highest quality and optimal preparation, the taste of a few selected recipes for milk ice cream and sorbet should be convincing. The experiment started in a tiny ice cream parlor right next to the Pinakotheken, Munich's art museums. It was a resounding success - when the weather was nice, a long queue regularly formed outside the main shop on Theresienstraße right up to the next junction. Ballabeni Icecream now produces around 90 tons of handmade ice cream every year and supplies other selected partners.
In 2014, father and son also opened the Ballabeni workshop on their own initiative. It combines glass ice cream production with sales and a coffee bar. Outside of opening hours, the ice cream makers also give courses here in stylish surroundings. The centerpiece of the high-quality workshop is a counter consisting of three Ideatre machines from Carpigiani, each with four ice cream containers. "Our twelve-cylinder," smiles junior boss Alberto Ballabeni. Only one wall of the ice cream production area is not made of glass, emphasizes the business administration graduate. Everyone can watch how the ice cream mixture is prepared and then finished off in the counter for a cool treat.
Mechatronic drive units
Quiet, economical and optimally adjustable, Movigear mechatronic drive units drive the agitators via toothed belts. Four containers are individually programmed via a touchscreen. The control electronics regulate the stirring speed and duration as well as the temperature curve of the containers individually for each type of ice cream according to the ice cream maker's specifications. The steel cylinders can also heat and even boil. Sauces and hot fruit can therefore be made and kept at the right temperature right next to the fresh ice cream. The whisk of each container also serves as a spatula for serving.
The space under the counter is very tight. Various pipes provide fresh water for cleaning and cooling from the central cooling system, so the compact design of the Movigear drives is a basic requirement for the concept of the new Carpigiani series. The motor, gearbox and electronics of the drive systems form an encapsulated unit, which is also available in hygienic design for food production. Three sizes cover different torque requirements. The fanless concept enables very quiet operation and the efficiency of the mechatronic units is high. The Movigear product range is characterized by low operating costs and maximum reliability, as well as a wide control range. Various interface options are available and the housings are already optimally designed for the different variants.
With the help of drive technology from Bruchsal behind the scenes, the ice cream parlor counter is transformed into an elegant and compact high-end system with low energy requirements - ideal for innovative catering concepts that strive for the optimum. "We never wanted to compromise," emphasizes Alberto Ballabeni. His father was initially skeptical about the compact machines in the counter. However, a test with their own ice cream mixes convinced the perfectionists from Munich. The new machines allow Ballabeni to raise the bar again for production and presentation. The senior chef emphasizes the fact that, in the end, it is only the palate that decides: "We only sell what we ourselves like!" as
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