Finamac

Automatic equipment for the mixture pasteurization, used in the production of ice cream and popsicles. The pasteurization process consists in heating the mixture to 85ºC and abruptly cool it until 4ºC, to eliminate the noxious organisms found in the milk and other ingredients. Pasteurization assures a healthy ice cream and increases the mix capacity to be mixed with air and stabilizers, offering a softer and smoother ice cream.

 
Features 

- 110 liters of pasteurized mixture in less than two hours.

*The production depends on climatic conditions and installation of the places where the machine is located.

- Indirect heating (avoids ingredients burning) up to 85ºC, in 55 minutes.

- Direct cooling (thermal shock) from 85 to 4ºC, in 55 minutes.

- Emulsifier/homogenizer at the bottom of the tank (100% sanitary).

- Special helix with wide cutting perimeter to diminish the particles size.

- Double inclination tank, 110 liters capacity. Inner and outer rounded edges.

- Polycarbonate lid. Exclusive design.

- Temperature sensor immersed in the mixture.

- Tilted front panel with side handles.

- Self-cleaning exit valve, easy to dismount.

- Recipient support easy to dismount.

- Eliminates noxious micro-organisms from the ice cream and popsicle mixtures.

- Improves consistency, taste and shelf life of the final product.

- Aging cycle at 4ºC up to 72 hours.

- Electronic device to select other pasteurization temperatures.

- Three-phase 220/380V, 50/60Hz.

- Electric or gas heating.

- Tropicalized refrigeration, ecologic gas.

- Water condensation through cooling tower.

Business purpose

For small and medium ice cream makers who intend to obtain industrial quality, exempt from noxious bacteria. It is also important for those interested to distribute their products, since the pasteurization process strongly increases the product shelf life.

1. Pasteurized mixtures strongly increase air incorporation during the ice cream and popsicle production process. This profitability advantage pays off the equipment in short/medium time. 

2. Less ingredients are necessary, like stabilizers and flavorings, since the pasteurization increases the mix capacity to absorb them. Ingredients savings also helps to pay off the equipment in short/medium time. 

3. Ice cream quality absolutely assured, not only under the hygiene aspect but also in terms of texture, aeration, flavor, color, durability, melting resistance and others, easily identifiable by demanding customers. 

4. Rectangular tank, occupies 60% of space of an equivalent round tank. It also avoids inappropriate mixture of the ingredients, very common in round tanks. 

5. Few equipment like PP110 reach 85ºC of temperature, needed to eliminate 100% of the noxious bacteria. Equivalent equipment reach 70ºC only. 

6. Blending motor underneath the tank, 100% sanitary. Blending motors above tanks allow impurities into the process. 

7. Outlet valve 100% sanitary, no stationary mix inside the pasteurization process. Conventional valves retain liquid inside the parts, causing mixture RECONTAMINATION at the end of process. 

8. Easy to wash and clean, rounded edges, special materials, 100% under international sanitary standards. 

9. Easy to operate and safe. Automated start and endings operation, avoids mix burn or pasteurizing delays. 

10. Easy to transport, reduced dimensions.  

11. On board computer, specific programs for each product to be pasteurized, adjustments for each stage of the process.

1 PP 110 + 1 to 3 Pro 4 batch freezers.

1 PP 110 + 1 to 5 Turbo 8 popsicle machines.

1 PP 110 + 1 Super C continuous freezer.

2 PP 110 + 1 C Max continuous freezer.