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:

• 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.