Continuous ice cream freezer
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- Production: 200 to 400 ice cream liters per hour, with
100% over run, at -5°C final temperature.
- Electronic command: pump speed setting, motor current control and cylinder pressure. Easier operation and more
durability.
- Defrost gas injection: for production decrease up to
200 liters/hour.
- Incorporated air: adjustable from 50 up to 130%.
- Inlet and outlet of mixture from the front part of the
machine, easy to handle and clean.
- adjustable working pressure from 2 up to 10 [bar] allows
the connection to fruit feeders, dosers or automatic
filling machines for cups, sundaes, cones and pots,
without loss of pressure, assuring stability and a perfect
aeration during the dosage.
- Electric power: 220/380V, tri-phase. Electronic
command on all operations.
- Water condensed through cooling tower. Tropicalized
refrigeration, ecologic gas. |
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- Freezing cylinder with 123 mm diameter.
- High performance compressor/high speed condenser.
- Removable fillings allow to change the ice cream volume inside the cylinder space, according to the type of ice cream to be produced.
- Inner mixer makes the ice cream more creamy and softer.
- Multi perforated dasher.
- Thermo insulated lid with front mixture feeding.
- CIP entry / Safety valve / Air regulator.
- Bearings thermal insulation / robust motor set.
- Unibody structure in stainless steel.
- Compact and easy to transport.
- Digital Panel. |
Automatic equipment for ice cream production, with high incorporation of air.
The mixture is suctioned by the piston pump and air is injected when pushed toward the ice cream cylinder beater.
Inside the cylinder a set of blades remove the frozen ice cream from its wall, then it is mixed in ultra fast way, giving high creamy and incomparable air incorporation.
To enterprisers with experience who need significative increase of production, keeping the high quality.
- Substantial increase of profitability with incorporate air up to 130%.
- Substantial increase of ice cream quality, since the aeration and beating under high pressure improves the texture, taste and stability of the final product.
- Much higher production speed than traditional batch freezers.
- Economy of ingredients like stabilizers and flavorings, once the whole process is done under high pressure, which makes easier the mixture and the action of each product. In conventional machines without pressure pump, larger quantities of ingredients have to be used to produce the same effect.
- It is the only equipment which uses the cylinder where the ice cream is beaten with the same ultimate technology used in the aerospace industry. It is a thin wall cylinder of extremely compacted stainless steel, in such way to increase substantially the freezing capacity. This technology also avoids the need of a chrome layer on the cylinder inner side. This method is used in all equipment, but can be extremely noxious to health if there is a release of this material in the ice cream. Special high precision cylinder:a Finamac exclusivity.
- Easy to operate, install and transport.
- The highest production speed among equivalent equipment.
- Produces industrial level ice cream, assurance of higher quality, not only under the hygiene aspect, but also in texture, taste, color, aeration, time of conservation, melting resistance and other characteristics, easily noticed by demanding consumers.
Tri-phase power socket and connection with the water net of the cooling tower.
As in every Finamac Arpifrio equipment the occurrence of technical fails is low, but we warn the user that he should follow all the instructions mentioned in the user's manual. No need of special technical care nor highly specialized technicians. However, as it is an equipment of semi-professional use, all the basic maintenance advices should be followed and constantly remembered, to enhance the equipment durability and the operator’s safety.
1 C Max + 1 PP220.
1 C Max + 2 Turbo 25 for popsicle production with high level of aeration.
1 C Max + Complete pasteurization line.
1 C Max + Gyro Filler.
1 C Max + 1 Fruit feeder.
1) Direct from the factory through the Contact Us link, or by telephone 55 11 2135-6500.
2) Through one of our international sales representatives, under consultation and factory approval.
3) Forms of payment:
1. 100% in advance.
2. 50% in advance and 50% equipment ready for shipping.
3. Letter of credit.
Production capacity: up to 400 ice cream liters per hour.
Power consumption: 11.3 KW.
Power source: 220 V, three-phase, 50/60 Hz.
Net weight: 380 kg.
Gross weight with crate: 465 kg.
Overall dimensions: Front = 0.7 m, Depth = 0.9 m, Height = 1.3 m.
Crate dimensions: Front = 1.21 m, Depth = 1.66 m, Height = 1.6 m.
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