Ice Cream Batch Mix Plant
Ice Cream Batch Pasteurization Plant
Mixing - Raw ingredients, such as fresh or powdered milk, water, vegetable oil or butter-fat, sugar, stabilizers and emulsifiers are introduced into the stainless steel tank and blended with rapid agitation.
Pasteurization - The heating system supplies hot water via the circulation pump. Then the mix is heated to 85°C of pasteurization temperature by means of hot water in the jacket. The alternate use of the two tanks ensures a continuous production process.
Homogenization - Once the pasteurization temperature has been reached, the mix is pumped into the high-pressure homogenizer, which breaks down and reduces the fat globules at working pressure of 200 bar to obtain a great ice cream structure.
Cooling - Following homogenization, the mix pass through the plate heat exchanger where it is pre-cooled by tower water and cooled further with chilled water to reach 4 - 6°C of final mix temperature. The mix is then stored at 4°C in the ageing tanks for at least 4 to 6 hours and usually overnight.
- Batch pasteurization tank - 2 pieces.
- Two-stage homogenizer, max. 250 bar pressure.
- Plate cooler, 2 sections.
- Inline mix filter.
- Centrifugal transfer pump.
- Electrical control cabinet.
- Stainless steel platform.
- Hot water unit, heated by steam (electricity or gas as options).
- Ageing tanks.
- Chilled water tank.
- CIP system.
|Model||Mix Plant 300 Batch||Mix Plant 600 Batch||Mix Plant 1200 Batch|
|Capacity||300 l/h||600 l/h||1200 l/h|
|Pasteurizing Method||Vat pasteurization||Vat pasteurization||Vat pasteurization|
|Homogenizing Pressure||200 Bar||200 Bar||200 Bar|
|Installed Power||8.6 kW||10.5 kW||14 kW|
|Heating||Steam or Gas / Electrical||Steam or Gas / Electrical||Steam or Gas / Electrical|
|Intermediate Cooling||Cold water||Cold water||Cold water|
|Final Cooling||Chilled water||Chilled water||Chilled water|
Industrial liquid food product production
- Related Products
MixPlant HTST is designed in hygienic and compact construction, which produces premium and uniform ice-cream mix for medium and large scale producers, available in different sizes from 600 to 3,000 L/H. Compared to traditional batch plants, continuous HTST pasteurization can significantly save on energy costs with heat recovery.
The stainless steel tanks with sloped bottom are used to cool down pasteurized ice-cream mix and store it at a controlled temperature of around 4°C, a slow agitation allows the complete ageing for better ice cream structure. Available capacity from 300 to 3,000 liters.