Finamac

The first ice cream machines count only with the operator's strength, with time that was substituted for electrical engines. That required less effort from the operator, but the main operations were still executed by him.

On the preparation of ice creams, chocolates and other kinds of food there's a common phase which is the beating of the ingredients, some on low temperatures, some on high, some softly, some vigorously, etc. Breads, sweets, pastas, in general, follow the same steps. For the flavored execution of this step, the equipment received mechanical motorized systems that take place of the operator's arm.

With industrialization, the preparation phase of the food was no longer the main focus of the process. Different operations were necessary to attend the demand and than self-controlled equipments to avoid mistakes and the excess of workmanship. Food start to be dosed in suitable containers, packed and distributed. Ice creams and handmade chocolates, though still count with the specialized operator's skill, incorporating more sophisticated processes as the pasteurization and temperating, that demand a rigorous control by automated systems more sophisticated.

The latest phase of that evolution, still inside of the digital technology growth, came with the emergency of the so called 'artificial intelligence', which uses computer codes to literally 'think' what is the best action to take fronting a series of variables. Like that is the game of chess against the computer. The human player makes a move a waits the computer to analyze all the possible alternatives for it's next move, choosing the best one over a series of criteria pre established on the codes of the program.

Industrial equipment for the production of ice creams, popsicles and chocolates already uses, even modestly, artificial intelligence.

Finamac, in partnership with universities and specialized companies, developed a robotic laboratory to research exclusively new ways of intelligent automation of the machinery it produces. See one of the results, bellow:

Equipment for the packing of ice creams on cones, cups or pots. Electro mechanic technology from the 70.

Same project redesign by Finamac using last generation automating systems. Used space reduced in 60%, weight 50%, cost 40% cheaper, reduction of 75% of the labor to operate it.

Since 1954, people involved with the live Finamac the market for ice cream and food in their daily lives. Already operated ice cream shops and food for many years before they start making devices.

One such person as a child, even had a facial paralysis caused by heat shock at both suck popsicles in a very hot day. Cured himself with 6 months of physical therapy and electric shock on his face, but continued sipping frantically all products made at the ice cream from his father. This same boy as an adult, took the initiative to start manufacturing industrial equipment so in 1989, creating and founding the traditional mark Arpifrio Industry and Commerce in Brazil, today Finamac.

A passion for ice cream, chocolates and food in general has never waned. Only one team that knows and sees the final product with shining eyes can design equipment that generate food more flavor and quality.

Finamac always maintained an area dedicated to food, as this is an industry that started in an ice cream parlor. Here are taught several courses and all equipment is tested with a variety of products.

We were treated, over all these years, with the possibility of plugging equipment from small to large corporations producer of ice cream, including Unilever and Nestle. It made us understand in depth the concept of quality of final food.

Popsicles sold in poor neighborhoods, while viewed as examples of poor quality, have countless merits to wash into account the purpose of food produced: low cost, natural ingredients, freshness, fun. On the other hand, ice cream made with ingredients, although seen as examples of high quality, have demerits if we take into account the need for use of some chemical components.

Likewise, the regionality of food is a very important aspect. An Italian ice cream, for example, made with beet sugar, unlike a cream made with sugar cane, typically Brazilian, primarily in the performance of the machine that produced them.

Associate the taste and resources of raw materials from every nation around the world with the performance and ease of operation of certain equipment, it is not easy and requires much research and innovation. For this reason, an Italian ice cream machine to produce significantly higher power must have a machine to produce ice cream in Brazil. But this does not mean that ice cream machine or another country and have a greater or lesser quality.

We attribute the quality of food factors that are broader than simply the sophistication of its revenue or the process that is manufactured. A simple homemade candy can be excellent quality is the family ask for more, this is one aspect. Second, if we can find out how much potential customers would pay to have this sweet at home, then proceeded to engage external factors that also make up the quality.

A food must meet success, beyond its healthy food itself, the whole chain of consumption, providing different commercial and palatable results.

The first ice cream machines used snow and salt around a metal container where they were beaten ingredients. With the emergence of industrial refrigeration to ice cream production has undergone great progress and the preservation of many other foods.

On the other hand, warmers already had the fire long ago. The combined heating cooling led to more elaborate processes such as pasteurization of milk and temper the chocolate.

The thermal processes currently in the preparation of most foods, but have a special stake in making ice cream. The thermal aspectomais intriguing phenomena is that they can not be displayed, unlike the mechanical phenomena. We know that a refrigerator works with a gas compressor, but do not see what acontrece within the circuit.

At a time when the world energy gained tremendous importance, the heat generation is now seen much more valuable. Considering that the world we live in is warmed by the sun and that without it we would be frozen, we understand that cold is merely the absence of heat and there is, indeed, is the heat.

Putting heat on a means food to heat it and remove heat means cool it. This is what we do with the ice cream when it's being beaten and frozen. We took him and threw the heat to medium heat, as well as an air conditioning unit removes heat from a room and play abroad.

The study of thermal processes is key step in the research of new processes of production of ice cream, chocolates and the like. Finamac his lab has developed a thermal analysis in order to understand more the phenomena involved and seek new alternatives for energy transport between food and the environment.

The result can be seen in the first pasteurization by heat pump, patented and developed by the research team Finamac below:
 

This equipment is a valuable example of energy use, since the same heat exchange system which generates heat to warm the ice cream mix is ​​also used to cool it, thereby preventing gas or electric heaters (fire) for the heating process much more expensive and aggressive.

With the industrial revolution, the name "machine" became a status symbol, and the more rough and rugged design was better. For many years the machine was more important than the product it offered. Advertisements were focused on ice cream machines, by analogy, today's wood-fired oven pizza is associated with the imperative form.

Although this focus is no longer seen as a selling ice cream, there remains a strong bond of ice cream or popsicle with machines that produce it, mainly because you can not produce a quality product without them, as if able to produce a homemade chocolate , for example.

Out of sight, out of mind.

For many years the ice has already occupies a prominent place at an ice cream and know little about the machine that does it. The reason is that for hygiene and strategy (not to show the tools competitor), the equipment always remained hidden in the ice cream in places where access is not allow to customers.

Because it is a product to sell on impulse, he calls the heart and the palate, pure and simple exposition of ice cream in a freezer, especially those that are fully packed, made this differential is insufficient to allow the customer prefers an ice cream to a Chocolate, for example. Then came the concept of Italian gelato, ice cream in that it exposes the true windows fashion, without packaging, but the equipment remains hidden out of sight, out of mind. The McDonald's ice cream or soft ice cream, was the first to expose the product to the customer but, unfortunately, still seems like a tank and have a little to gain in attractiveness.

Contemporary design.

Bring the machine to the front of ice cream is a challenge that was born together with our company. Transforming industrial monsters in modern visual equipment also always been in our plans. From the beginning our patented industrial models, we were copied, and now dictate market trends. The first ice lolly with fiberglass tank (Fig. 1), replacing the steel, was made here.

 

Fig 1. First ice lolly with fiberglass tank.

We ended up with the problems of "electric shock" to touch the stainless steel tank, as well as the frozen surface that inhibited any one to lay his hand on the machine, apart from problems of leakage, etc. costs. The first producer of ice cream with plastic food also left here (Fig. 2).

Fig 2. Largest producer of ice cream with plastic lid.

Being a thermal insulator, it prevents the drip-drip of condensate from traditional stainless steel doors, and it can have the most elegant shapes and attractive colors. The first machines with stainless steel cabinet color left here too. They are suitable for environments nobles, as the sophisticated coffee machines, usually finishing with navy blue or gold.

Machines that weighed almost 500 pounds now weigh just over 100kg, after constructive total change of concept.

Our display cases exhibiting Italian ice cream, which can be seen in shopping malls and luxury ice cream in affluent neighborhoods, are unique in Brazil and compete with the best European products, with the advantage of being tropicalized and tempered glass and "no fog". See fig. 3 below.