Ice Cream Freezer - Continuous
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).
|Mixture Capacity (L/h)||200||300||400||600||750|
|Ice Cream Capacity|
(100% Overrun) (L/h)
|Overrun Control (%)||10 - 120|
|Air Consumption||15 NL/min, 6 bar||30 NL/min, 6 bar|
|Tower Water Consumption||4.5 m³/h||6.0 m³/h||11.5 m³/h||16.0 m³/h||18 m³/h|
|Power Consupmtion (kW)||16||21||25||34||44|
|Dimension (mm)||1950 x 1050 x 1750|
The freezers are ideal solutions for industrial production of high-quality ice cream, also suitable for small-scale producers who want to step up from their artisanal machines. Available with capacity from 300 to 1,500 L/H. Can be used to feed family ice cream tub, waffle cup, ice cream cup, gelato, sundae, soft serve ice cream, sorbet, sherbet, dondurma filler.
Semi-Automatic Continuous Icecream Freezing/Filling
- Related Products
The ingredient feeder is used in connection with the ice cream continuous freezer, which controls the addition of particulate ingredients into the ice cream flow. Nuts, candies, chocolate bits, fruit pieces and many others can be added with the desired amount and gently mixed with ice cream.
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.