Ready 6/9 Gelato Machine

Ready 6/9
...Much More Than a Machine

Are you Ready? Craft fresh, delicious gelato with the Ready 6/9!

The revolutionary Ready 6/9 is not just a batch freezer – it’s a complete gelato-making system that takes your creations to the next level. Capable of pasteurizing, aging, heating, and cooling your mix, this machine ensures you produce perfect gelato every time.

Key Features:

• Five Automatic Programs:

  • 2 programs for creating delicious milk gelatos and fresh fruit sorbets.

  • 1 program for producing perfect fruit slush.

  • 2 programs for crafting the special CRYSTAL milk or fruit gelato.

• Three Automatic Programs for Mix Processing:

  • One for pasteurizing the mix and turning it into gelato.

  • One for pasteurizing, aging, and turning it into gelato.

  • One for heating and cooling the mix before transforming it into gelato.

• Post Cooling Function:

  • To maintain the consistency of the gelato during extraction, the post cooling function injects cold air into the gelato as it comes out of the cylinder.

• POM Beater:

  • The beater features no central shaft. Its POM blades are impenetrable by the cold, ensuring complete extraction of the gelato every time.

• Hard-O-Tronic® System:

  • This exclusive system ensures excellent gelato every time. The LCD screen continuously displays the programmed consistency and the current consistency of the gelato in the batch freezer. Adjust the consistency easily using the arrows on the display to achieve your ideal gelato.

Technical Specifications:

• Power Supply:

  • Voltage: 230V

  • Frequency (Hz): 50

  • Phase: 1

  • Rated Power Input: 2.0 kW (Ready 6/9), 2.2 kW (Ready 8/12)

  • Fuse Size: 10A (Ready 6/9), 12A (Ready 8/12)

  • Condenser: Air

• Dimensions:

  • Base Dimensions (W x D x H): 36 x 55 x 74 cm

  • Net Weight: 110 kg

Hourly Production:

• Ready 6/9:

  • Gelato: Min. 6 kg / Max. 9 kg

  • Crystal Gelato: Min. 1 kg / Max. 1.5 kg

  • Cremolata: Min. 1 kg / Max. 1.5 kg

Note:
The quantity per cycle and production times vary based on the mixes used. The "Max" values refer to classic Italian artisanal gelato, and performance values are based on a room temperature of 25°C.