| Model | Cooling |
| MFD40W | Water condenser |
| Technical data | |
| Bowl capacity | 40L |
| Hourly Production (continuous churning) |
100L/h |
| Min/max temperatures | -15/+110°C |
| Connected power | 7500W - 10.9A |
| Voltage | 400 V 3P+N+T ~ 50 Hz |
| Dimensions WxDxH |
60.1 x 76.8 x 133.4 cm 177.6 cm (lid open) |
| Net weight | 260 kg |
| Special features | |
| Chaining program | 
|
| Variotexture |
|
| Intelligent" electronic control |
|
| 1/2 load in cold |
|
| Quantities | Durations (min) | |||
| Min | Max | Min | Max | |
| Pastry cream | 8.5 kg | 39.0 kg | 38 | 66 |
| Mousseline buttercream | 4.2 kg | 27.0 kg | 16 | 33 |
| Diplomat cream | 8.5 kg | 39.0 kg | 28 | 57 |
| Lemon curd | 6.0 kg | 36.0 kg | 33 | 62 |
| Almond cream | 4.0 kg | 24.0 kg | 33 | 66 |
| Choux pastry | 6.4 kg | 30.0 kg | 33 | 66 |
| Ganaches | 3.0 kg | 10.0 kg | 28 | 57 |
| Succès buttercream | 8.0 kg | 39.0 kg | 28 | 62 |
| Crème anglaise | 6.4 kg | 39.0 kg | 28 | 57 |
| Crème brûlée | 3.8 kg | 38.0 kg | 28 | 57 |
| Fruit crémeux | 5.0 kg | 38.0 kg | 28 | 52 |
| Fruit Bavarian cream | 8.4 kg | 38.0 kg | 33 | 62 |
| Chocolate Bavarian cream | 6.0 kg | 38.0 kg | 23 | 55 |
| Brownies | 3.2 kg | 39.0 kg | 15 | 45 |
| Pâte à bombe | 4.8 kg | 9.2 kg | 38 | 90 |
| Fruit jellies | 3.4 kg | 8.0 kg | 30 | 60 |
| Jellies | 3.0 kg | 16.0 kg | 30 | 80 |
| Jams | 3.0 kg | 16.0 kg | 50 | 95 |
| Marshmallows | 2.6 kg | 6.0 kg | 20 | 45 |
| Pectin glaze | 6.0 kg | 30.0 kg | 35 | 90 |
| Cold glaze | 5.0 L | 30.0 L | 30 | 55 |
| Glazes | 6.9 L | 20.0 L | 35 | 60 |
| Chocolate sauce | 3.8 kg | 38.0 kg | 24 | 57 |
| Ice creams | 5 L | 12 L | 8 | 12 |
| Sorbets | 5 L | 12 L | 8 | 12 |
| Pre-cooked quiche filling | 6.0 kg | 40.0 kg | 28 | 62 |
| Béchamel | 5.2 kg | 39.0 kg | 33 | 66 |
| Pasteurization | 6.0 kg | 40.0 kg | 28 | 76 |
