Robot Crème FAQ: your questions about our machines

What is the difference between a pasteurizer and a multifunction machine? Which one do I need?

The multifunction machine does everything the pasteurizer does, and it also churns ice cream. If you do not make ice cream, the pasteurizer is sufficient. If you do, or think you might one day, choose the multifunction. The choice of model then depends on your daily cream output. Note for a grant application: CARSAT refers to these machines as “pasteurizers”, not “multifunction”.

What bowl capacities are available?

Three multifunction models: 5, 15 and 40 litres. Two pasteurizers: 40 and 60 litres.

Which capacity should I choose for my production?

Think in litres of milk for your pastry cream. A 15-litre bowl processes about 10 litres of milk; a 40-litre bowl processes 25 to 27. The 5-litre model covers small batches of 1 to 3 litres. The right question to ask is: how much pastry cream do you produce per day?

Why is there no machine between 5 and 15 litres?

Because the maximum of the 5-litre model corresponds to the minimum of the 15-litre model. They overlap; there is no gap in the range.

Is there a pasteurizer smaller than 40 litres?

No. However, the price of the 40-litre pasteurizer is only slightly higher than that of the 15-litre multifunction model, for 25 litres more.

Which machine should I choose to make ice cream?

An ice cream machine, or the multifunction model, which will also make your creams. Before choosing an ice cream machine only, ask yourself: will you truly never make cream with it?

Why choose Robot Crème?

Robot Crème is designed by PVLAB. It is one of the most widely used multifunction machines in French labs. It operates differently: heating elements at the bottom of the bowl and a cold coil on the sides—cooking from below like a saucepan, with continuous stirring. The touchscreen is easy for the whole lab team to use. And you are not only buying a machine: a pastry demonstrator trains you and remains available, a local installer provides after-sales service, and the robotcreme.fr website publishes recipes every month.

Why air cooling rather than a water-cooled unit?

A water-cooled unit cools slightly faster—about five minutes—but can consume up to 1 m³ of water per day, which is wasted. Unless you have a well, there is no benefit, and it is not environmentally friendly. Our air cooling consumes no water. It is only slightly slower in very hot weather. For large ice cream production, the mixed unit is the right alternative: it switches to water only in the event of a heatwave or very large volumes.

How long does pastry cream take?

With a full bowl, allow 40 to 45 minutes for cooking and cooling on a 15-litre model, and about one hour on a 40-litre model.

How long does it take to churn ice cream?

10 to 12 minutes, depending on the starting temperature of the bowl.

How does the machine work?

A single bowl. Cooking is from below; air cooling is around the bowl, without water. The bowl can be split: you can work at half load. Delayed start is possible.

Is the cooking even?

Yes. The heat comes from the bottom, like in a saucepan, and stirring is continuous.

Can you work with small quantities?

Yes, the machine is designed for it. Cooling is produced only on the lower part of the bowl, which prevents frost on the upper part and preserves the recipe in progress.

Can I let the machine run on its own?

Yes. If you need to add an ingredient during cooking, set an alarm at the desired temperature. The rotation speed can also be adjusted.

How do I modify a programme?

Each recipe is set in four steps: heating, holding time, cooling, extraction. For each step, you set the temperature and rotation.

How many recipes are provided?

72 recipes are loaded into the machine, from pastry basics (creams, crémeux) to confectionery, ice cream making and travel cakes. More than 400 recipes are available online, with new ones every month.

Can you make sauces, béchamel, tomato sauce?

Yes. Plan an additional set of scrapers for tomato sauce.

Can it pasteurize?

Yes. A pasteurization programme is built in, with no possibility to change temperatures, to comply with the standard: 85 °C for heating, 4 °C for cooling.

Does the machine temper chocolate?

No, and this is by design. Tempering requires glycol water cooling, which means water consumption and a significantly more expensive machine. We chose to develop everything else: glazes, confectionery, travel cakes. The machine melts couverture perfectly. If you only work with chocolate at Easter and Christmas, seeding in the machine works. Beyond that, a small tempering machine is more cost-effective, and chocolate remains difficult to clean in a multifunction machine, whatever the brand.

Is there hygiene monitoring?

Yes. The machine records heating and cooling curves, and a USB port allows you to export the data to a USB drive.

What do I need to plan for electricity, water and space?

Electricity: three-phase with neutral from the 15-litre model; single-phase for the 5-litre model. Water: none for air cooling; a supply and drain for a mixed or water-cooled unit. Space: allow 600 × 800 mm, the footprint of a bakery rack trolley.

I do not have any space left in my lab.

We will find a layout solution. The machine very often takes the place of the cooking range.

Is there a risk of sticking in the bowl?

Only if you forget to fit the bowl-bottom pads onto the arm.

What daily maintenance is required, and how long does it take?

5 to 10 minutes. A cleaning programme is built in: water, a little dishwashing liquid, heated to 50 °C. Then you remove the arm and all accessories go through the utensil washer. Once a week, blow out the compressors.

What are the maintenance costs?

Minimal with correct use, which we train you on. Only the pads and scrapers need periodic replacement, depending on use.

How much water and electricity does the machine use?

Air-cooled models do not use water. Air-water models use water only in very hot weather. Electricity consumption is low: some customers report savings compared with their previous gas cooking in a saucepan.

The lids look fragile.

The plastic is flexible and strong, comparable to a car bumper. Flexibility is what makes it strong.

Can I buy directly from PVLAB?

No. Our territory is too large to provide local after-sales service directly. We sell only through a network of trusted reseller-installers, who sell, install and maintain the machine. This network is what has enabled us to build such a large installed base.

What is the delivery lead time?

We always keep stock on hand. For a standard machine, allow less than three weeks. Lead time may vary depending on the model and your installer’s schedule.

When does commissioning take place?

After delivery, we leave the machine with you for a few days to a few weeks, depending on your pace, so you can get familiar with it and come with your questions. A demonstrator then comes for installation and training on your recipes.

Do your resellers know how to maintain and troubleshoot the machine?

Yes. They are trained in routine maintenance, with support from our after-sales service if needed.

Do you provide demonstrations?

Yes, free of charge, before purchase, in your lab, with your recipes and your products. All that is required is easy access to the lab.

What is the warranty?

2 years, parts and labour.

Who handles after-sales service?

Your reseller-installer carries out the repair, with PVLAB providing support. Spare parts are in stock at PVLAB and can be delivered within 48 to 72 hours. For anything related to recipes, you have the direct number of your demonstrator.

What are the common breakdowns?

Very few, relative to the installed base. When they occur, it is at start-up, due to a faulty component, replaced immediately under warranty. Some customers have machines that are over fifteen years old and still running.

Will I be supported after purchase?

Yes—this is our strength. Each Robot Crème sold includes training by a PVLAB demonstrator, a PVLAB-employed pastry chef, for half a day or a full day, to explain operation and adapt your recipes. They then remain available to fine-tune new recipes.

Can you come back to train me later?

Yes, on request. The initial training is included. Further training is possible afterwards, for example when your team changes or to develop a new range. Speak to your demonstrator.

Do you provide pastry training courses?

We provide demonstrations before purchase and machine training after installation, based on your recipes. We are not an accredited training organisation.

Is a Robot Crème profitable, and how quickly?

The machine handles on its own all the cooking you currently do by hand, with consistent results and hygiene. You increase production and save several hours per day. The more you use it, the faster it pays for itself.

How can I recoup the investment?

Through time saved, and through range development: recipes you do not make today for lack of time become additional sales in-store. The machine pays for itself.

Are your machines subsidised by CARSAT?

Financial assistance may be available, depending on the CARSAT in your region. In applications, the machine is referred to as a “pasteurizer”, not a “multifunction”.

How do I use Leagel products?

Leapan and Spécial Frutta are stabilisers. Flavourings are used in preparations, creams and ice creams. Most products are available continuously; Magnum moulds and sticks within two to three weeks. For a first order, payment before shipment or a SEPA direct debit at 15 days. Shipment the same day or the next day.