Bain Marie System (with glycol), for both Hot and Cold phases which allows temperatures up to 115°C to be set. to maintain the organic characteristics of the product. There is also the possibility to set the glycol Temperature below 100°C for delicate products. The revolutionary patented IES electronics eliminate the phenomenon of thermal inertia which also allows an extremely accrurate working temperature thus reducing energy consumption. The Cream Cooker also has Automatic no-frost function, Programmable continuous or cyclic agitation with 10 different agitation speeds to select from and the agitator is self locking with mobile wall and bottom scrapers for cooked cream and chocolate tempering.