ABS & Taylor Ent., Inc.

5002 W. 123rd Street
Alsip, IL 60803
Phone (800) 254-6921
Fax     (708) 233-1467

info@absandtaylor.com

 
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Frigomat       |        Whipped Creamers      |      Gelato Carts


Horizontal Batch Freezers ~ Three Phase



Model C116/TITAN 1

  • Gelato, Ice Cream & Sorbet.
  • Freezing Cylinder:
    One 28 quart (26.5 liter)
  • Features:
    Fruits, candies and nuts can be added through the convenient add chute on the front of the door.

Specification Sheet

Model C117/ TITAN 2

  • Product Offerings:
    Homemade medium overrun
    Gelato, Ice Cream & Sorbet.
  • Freezing Cylinder:
    One 18.6 quart (17.6 liter)
  • Features:
    Fruits, candies and nuts can be added through the convenient add chute on the front of the door.

Specification Sheet

Model C118/ TITAN 3S

  • Product Offerings:
    Homemade medium overrun
    Gelato, Ice Cream & Sorbet.
  • Freezing Cylinder:
    One 12.4 quart (11.7 liter)
  • Features:
    Fruits, candies and nuts can be added through the convenient add chute on the front of the door.

Specification Sheet


Single Phase Equipment


 

Model C119/ T4 S

  • Product Offerings:
    Homemade medium overrun
    Gelato, Ice Cream & Sorbet.
  • Freezing Cylinder:
    One 8.5 quart (8 liter)
  • Features:
    Fruits, candies and nuts can be added through the convenient add chute on the front of the door.

Specification Sheet

Model CH03/ PEB 30

  • Product Offerings:
    Flexible equipment may also be used for specialty recipes such as pudding, inverted sugar, slush base, syrup toppings, or hot chocolate.
  • Freezing Cylinder:
    One 31.4 quart (30 liter)
  • Features:
    Allows the operator to incorporate a hot process to mix, heat, refrigerate, hold, and age gelato or other frozen dessert mixes. Using a hot process improves mix stability, assures a rich, creamy texture, and maintains quality frozen product in the display case.

Specification Sheet


Vertical Equipment ~ Three Phase


 

Model C153/ G30

  • Product Offerings:
    Very reliable machines, extremely easy to use.
  • Freezing Cylinder:
    One 19.6 quart (18.5 liters)
  • Features:
    Vertical Gelato machine designed for easy production.These machines are conceived both for the experienced gelato master, who will appreciate the superior quality of their products, as well as for the beginner who has just started approaching the world of gelato and who will love their simplicity.
  • Specification Sheet


Batch Heat Treatment ~ Three Phase


 

Model CH04/ PEB 60

  • Product Offerings:
    Allows the operator to incorporate a hot process to mix, heat, refrigerate, hold and age gelato or other frozen desert mixes. 
  • Freezing Cylinder:
    One 63.4 quart (60 liter)
  • Features:
    Using a hot process improves mix stability, assures a rich, creamy texture, and maintains quality frozen product in the display case.
  • Bain-Marie:Indirect heat surrounds the vat for cooking delicateingredients like custards or melting chocolate. Heat transfers the entire tank surface. Also aids in refrigerating of product without the possibility of crystal formation.
  • Specification Sheet

Model CH05/ PEB 2X60

  • Product Offerings:
    Allows the operator to incorporate a hot process to mix, heat, refrigerate, hold and age gelato or other frozen desert mixes. 
  • Freezing Cylinder:
    Two 63.4 quart (60 liter)
  • Features:
    Using a hot process improves mix stability, assures a rich, creamy texture, and maintains quality frozen product in the display case.
  • Bain-Marie:Indirect heat surrounds the vat for cooking delicate ingredients like custards or melting chocolate. Heat transfers the entire tank surface. Also aids in refrigerating of product without the possibility of crystal formation.
  • Specification Sheet


Combined Equipment ~ Three Phase


 

Model C136/ TWIN 35

  • Product Offerings:
    Manufacture homemade gourmet ice cream, gelato, sorbet, yogurt and slush in minutes. 
  • Freezing Cylinder:
    12.4 quart (11.7 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics of the products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

Model C137/ TWIN 45

  • Product Offerings:Manufacture homemade gourmet ice cream, gelato, sorbet, yogurt and slush in minutes. 
  • Freezing Cylinder:
    15.8 quart (14.9 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics of the products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

Model C138/ TWIN 60

  • Product Offerings:Manufacture homemade gourmet ice cream,gelato, sorbet, yogurt and slush in minutes. 
  • Freezing Cylinder:
    18.6 quart (17.6 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics of the products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

 

Model C144/ TWIN 35 LCD

  • Product Offerings:Manufacture homemade gourmet ice cream, gelato, sorbet, yogurt and slush in minutes. 
  • Freezing Cylinder: 12.4 quart (11.7 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics ofthe products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

Model C145/ TWIN 45 LCD

  • Product Offerings:Manufacture homemade gourmet ice cream, gelato, sorbet, yogurt and slush in minutes. 
  • Freezing Cylinder: 15.8 quart (14.9 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics of the products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

Model C146/ TWIN 60 LCD

  • Product Offerings:Manufacture homemade gourmet ice cream,gelato, sorbet, yogurt and slush in minutes.
  • Freezing Cylinder:
    18.6 quart (17.6 liters)
  • Features:
    Delicate products and raw ingredients are processed in the top pasteurizer then transferred into the batch freezer via the convenient fill chute on the door. Fruits, candies, nuts, etc. can be folded in as product is drawn into your container creating a spectacular presentation. Three heating programs offered.
  • Bain-Marie:Bain-marie system with glycol: allows to reach temperatures up to 221°F (105°C), maintaining the natural characteristics of the products. “Delicate products” function, with glycol temperature below 212°F (100°C).
  • Specification Sheet

 


Whipped Creamers

Model C004/ Kream 2/5

  • Product Offerings:
    These small, compact Whipped Cream Dispensers are ideal for topping ice cream, cakes, pies, fresh fruit, and hot and cold beverages.
  • Freezing Cylinder:
    One 2.6 quart (2.5 liters)
    Hourly Production: 53 Qts.
  • Features:
    Garnish all your favorite beverages and desserts with freshly made whipping cream or create your own mousse desserts with the same equipment. Keep product fresh 48-72 hours in between cleanings. High overrun up to and over 300%.

    Specification Sheet

Model C007/ Kream 9/6

  • Product Offerings: These small, compact Whipped Cream Dispensers are ideal for topping ice cream, cakes, pies, fresh fruit, and hot and cold beverages.
  • Freezing Cylinder:
    One 6.3-9.5 quart (6-9 liters)
    Hourly Production: 106 Qts.
  • Features:
    Garnish all your favorite beverages and desserts with freshly made whipping cream or create your own mousse desserts with the same equipment. Keep product fresh 48-72 hours in between cleanings. High overrun up to and over 300%. Optional foot pedal.

    Specification Sheet

Visit our video to see just how easy it is!
http://www.youtube.com/watch?v=5rlxPiZ1e50

Countertop Equipment ~ Single Phase


 

Model G10

  • Product Offerings: Counter-top batch freezer
  • Freezing Cylinder:
    4 quarts (4 liters)
  • Features:
    The “G” series vertical counter-top batch freezers are the right answer to the operators’ need for a complete and reliable machine producing quality ice cream and slush in small quantities and with reduced investments. Together with the small counter-top display case “Petit Gel” it is possible to have a small artisan ice cream production with the guarantee of the Frigomat brand.
  • Specification Sheet

Model C122/ T5 S

  • Product Offerings: Homemade medium overrun Gelato, custard, sorbet, Italian Ice and slush.
  • Freezing Cylinder:
    One 8.5 quart (8 liter)
  • Features:
    Fruits, candies and nuts can be added through the convenient add chute on the front of the door.
  • Specification Sheet


Gelato Carts


 

Model GX4

  • Product Offerings:
    Innovative tool to produce, display, and sell always fresh products.
  • Hourly Production:
    10 x 4= 40 quarts
  • Features:
    Four (4) independent production units with vertical cylinders, all with their own temperature control. Extremely functional equipment easy to use, clean and maintain. Complete independency of the cylinders for the maximum flexibility of use. Possibility to add flavorings, hard pieces such as nuts, chocolate, fruit, syrups, etc. Transparent lids, enabling the customer to see and follow the freezing process.
  • Specification Sheet

Model GX2
Brand new, very exciting innovation by Frigomat!

  • Product Offerings:
    Innovative tool to produce, display, and sell always fresh products.
  • Freezing Cylinder:
    10 x 2= 20 quarts
  • Features:
    Extremely functional equipment, easy to use, clean and maintain. Complete independency of the cylinders for the maximum flexibility of use. Possibility to add flavorings, hard pieces such as nuts, chocolate, fruit, syrups, etc. Transparent lids, enabling the customer to see and follow the freezing process.
    Two (2) 110 volt (20 amp) cords.
  • Specification Sheet

    GX2 Demo & use video

Taylor by Frigomat GX2 Gelato Cart:
http://www.youtube.com/watch?v=nnStJjHhMDk