- The best pastry cream you can offer: with ROBOcream, flavour, structure, and texture remain excellent, because your customers expect the same pastry cream every time, regardless of how much you produce.
- Your recipe exactly as you created it, your tradition: with ROBOcream, your recipe does not adapt to the machine. The machine adapts to it. ROBOcream can be programmed according to your specific recipe, helping preserve what you have refined over time.
- Less effort in one of the most demanding processes in the lab: mixing, cooking, and pasteurising large quantities of pastry cream is demanding, time-consuming, and repetitive. R2000 does it for you autonomously, precisely, and without the need for constant supervision.
- Time saved and given back to the lab: while R2000 manages the complete pastry cream cycle, your team is free. Free to handle other preparations and focus on what creates the most value. With a 200 L production cycle, the time you recover every day changes the way the entire lab works.
- Continuity in quality and yield: R2000 helps you maintain pastry cream that is always recognisable, with flavour, structure, and texture consistent in every batch.
ROBOcream 200 L Professional Pastry Cream Cooker and Pasteurizer
Maximum production capacity, consistent artisanal quality.
Producing 200 L of pastry cream while maintaining the same excellent quality as an artisan lab is not a matter of skill, but a matter of using the right equipment. ROBOcream R2000 is that equipment.
It is the largest PastoCrema in the ROBOcream range. It is not a traditional pastry cream cooker, but its evolution: 200 L of pastry cream per cycle, specifically designed for large centralised labs and artisanal confectionery manufacturers that require high volumes without compromising on perfection. This model is the ideal partner for those who want to save time, optimise work shifts, and always guarantee pastry cream that is excellent, memorable in flavour, and impeccable in structure and texture.
ROBOcream R2000 is the solution for those who do not simply want to produce more, but want to do so while preserving the artisanal identity of their pastry cream, with the same excellent quality and the same reliability in every cycle.
Who ROBOcream R2000 is designed for
This category is designed for:
- Confectionery manufacturers and centralised production labs
- Pastry chains with centralised production and distribution across multiple outlets
- Large labs supplying catering and foodservice operations
- Large-scale retail chains with in-house pastry departments
- ROBOcream R2000 floor-standing pastry cream cooker – 200 L
The advantages of the ROBOcream R2000 pastry cream cooker and Pasteurizer
- The best pastry cream you can offer: quality, structure, and flavour always in line with your standard
- Respect for your recipe and your tradition: your method remains at the centre, without losing its identity
- More time for higher-value activities: free up resources for preparations, finishing, and organisation
- Less effort in daily work: reduce manual work and lighten the operational workload
- Consistent quality and yield over time: more control, more continuity, and reliable results cycle after cycle
The 200 L ROBOcream R2000 model is optimised for the production of:
- Classic pastry cream and all its flavour variations
- Crème anglaise
- Diplomat cream and mousseline
- Crema catalana and crème brûlée
- Pâte à choux / Choux pastry
- Ganache, mirror glazes, nappage, gelée
- Pâte à bombe and semifreddo bases
- Jams and marmalades
- Savoury preparations: tomato sauce, ragù, béchamel, risotto, polenta, cheese cream, veloutés, and more
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At 200 L per cycle, quality cannot fluctuate. It must remain the same. R2000 is the ROBOcream PastoCrema designed for large centralised labs and structured confectionery businesses that need to produce very high volumes of pastry cream while keeping flavour, structure, and texture consistent from one batch to the next. Scaling up your recipe without altering its artisanal identity requires the right equipment. R2000 was created for exactly this purpose. It turns large-scale pastry cream production into a stable, controlled, and repeatable process, giving the lab more order, more continuity, more useful time, and a real reduction in errors and waste. This is where the real strength of R2000 lies: not only in producing 200 L of pastry cream, but in preparing it for you while keeping it faithful to your recipe. In this way, the lab gains time, reduces manual work, and continues to serve pastry cream that is recognisable in flavour, stable in structure, and consistent in quality. The 5 key benefits ROBOcream R2000 brings to your lab:
FAQ – ROBOcream R2000 200 L Pastry Cream Cooker and Pasteurizer
Who is the 200 L ROBOcream R2000 pastry cream cooker and pasteurizer suitable for?
It is suitable for high-capacity professional production environments that want to process pastry cream with method, continuity, and a controlled result. With a classic recipe, the indicative reference is approximately 130 L of milk per cycle.
Does R2000 allow multiple consecutive cycles?
Yes. It is designed for high production rates, with repeatable cycles and a more stable process even on very large quantities.
Does ROBOcream R2000 change my traditional recipe?
No. R2000 does not impose a standard recipe, but allows you to follow your own method and keep the result faithful to what you have refined over time.
How can I achieve pastry cream that stays faithful to my recipe?
You can adjust agitator speed, continuous or alternating mixing, heating temperature, cooking time, cooling, and holding.
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