Pasteurizers for ice cream
Flù is the professional pasteurizer conceived to produce artisanal gelato: it combines the ease of use to high performance and state of the art technology.
The four rotational speeds of the stirrer, the perfect management of the half load and the electronic control system make it an extremely flexible product.
The easily removable agitator and the simplicity of the tap make cleaning quick and easy, ensuring total hygiene.
Configure your new INNOVA artisan ice cream machine
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Efficient cycle
With Flù the pasteurization cycle becomes very fast thanks to the use of high-tightness electrical resistances and the four rotation speeds of the agitator.
Intuitive keyboard
A simple and intuitive keyboard allows quick programming, setting the temperature up to 90 º and two separate programming for the full load and half load.
Electronic control
The mechanics of Flù is managed by an electronic control system that constantly monitors the operation: this leads to less maintenance and greater longevity of the machine.
Quick clenaning
The closing lid of the pasteurization tank can be quickly released without the use of tools to allow quick and easy washing and ensure total hygiene.
Comfortable shower
The practical shower placed inside the pasteurization tank, activated with a simple button, allows quick and complete cleaning of Flù.
Automatic wash
The particular automatic washing of the dispensing tap is a solution that allows perfect sanitization even with the presence of a mixture in the pasteurizer.
The pursuit of excellence as a winning strategy: our pluses
100% Made in Italy
The high quality of Italian production. INNOVA ice cream machines are today a point of reference in the sector for their high quality, reliability and resistance.
5 years warranty
High level of reliability. Thanks to Plus Program - the exclusive service plan structured by INNOVA, it guarantees every need for maintenance on its machines for artisanal gelato.
A+ System
The innovative A + System used by INNOVA provides for controlled management of the cold and agitation at each stage of ice cream production.
