Continuous Freezer - ICF 400

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Continuous Freezer - ICF 400 Design and Manufacturing - Fu Chen Technology

Continuous Freezer - ICF 400 supply since 2015. Fu Chen Technology has been providing ice cream machinery and its processing equipment for the last 30 years with solid reputation.

Ice cream turnkey project design and manufacturing including, 3D modeling machine design, sizing, plant layout, process design, manufacturing, exporting delivery, on-site equipment & piping installation, commissioning, personnel training, start-up assistance and spare parts delivery. As well as providing processing equipment for liquid food products, such as sanitary tanks, mixers, pumps & valves, heat exchangers, homogenizers, pasteurizers, CIP systems, gable-top carton fillers, ultra-clean cup fillers, and much more.

Fu Chen Technology has been delivering ice cream machinery and processing equipment worldwide, both with advanced technology and 30 years of experience, Fu Chen Technology ensures each customer's demands are met.

Continuous Freezer - ICF 400

The freezers is designed for continuous production of ice cream by the mixing, whipping and freezing of ice-cream mix and air, having the flexibility to handle different recipes via automatic PLC control. This machine is equipped with two rotary lobe pumps to produce premium ice cream with stable structure, also capable of working with products containing seeds, fruit pulp and other particles.

Automatic Continuous Ice Cream Freezer


Automatic overrun control by air mass flow meter.
Viscosity control by automatic hot-gas defrosting.
Twin lobe pumps with bypass cover for CIP cleaning.
Self-contained R507 refrigeration system with Danfoss compressor.
Chromium-plated freezing cylinder and mirror-finished inner surface.
Solid dasher with scraper blades to produce ice cream with smaller ice crystals.
Constructed in all stainless steel/no aluminum.
Oversized frame to prevent vibration and noise.
Equipped with PLC and colorful touchscreen with friendly operator interface. Adjustable parameters: mix flow rate, ice-cream viscosity, overrun and cylinder pressure.
Built-in drive of filling valves, adjustable from program (optional).


ModelICF - 400
Mixture Capacity200 l/h
Ice Cream Capacity at 100% Overrun400 l/h
Overrun Control10% - 120%
Air Consumption15 nl/min, 6 bar
Weight1070 kg
Tower Water Consumption4.5 m³/h
Installed Power16 kW
Refrigeration GasR507
Dimensions1950 x 1050 x 1750 mm
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  • Ripple Pump - Syrup & chocolate pump station for ice-cream flavoring and variegating.
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    The ripple pump is designed to work in-line with continuous ice-cream freezers, which controls the injection of ripple sauces into the ice cream flow, such as jam, fruit juice, chocolate and caramel syrup.It consists of a stainless steel hopper with a discharge valve, rotary or screw type pump. For liquid chocolate, jacketed hopper and electric heating elements are also available to maintain the constant temperature.

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