Semi-automatic equipment to produce italian gelato on water base (pineapple, lemon etc.) or on milk base (chocolate, strawberry, vanilla etc.).
This process is known as “discontinuous” or “batch” freezing. Due to this, we insert a limited quantity of mixture per cycle, differently from the continuous process (used in ice cream industries), in which the mixture is continuously introduced through one side, and the ice cream comes out from the other side.
The ice cream produced by Pro 16 Plus is also known as artisan ice cream, italian ice cream or gelato.
Production: 60/80 liters/h, up to 12 liters per cycle.
*The production depends on climatic conditions and installation of the places where the machine is located.
Energy saving: The dasher system is designed to work continuously, avoiding the motor restart between each ice cream extraction. This procedure saves 20% energy compared to the equipment with traditional dashers.
Frontal inlet of ingredients: through a funnel with hydrodynamic format, does not accumulate mixture and it is easy to operate.
Protection grid: exclusive design for fruits and solid ingredients inlet/outlet; wide exit for very fast ice cream extraction.
Ergonomics: comfortable height for operation, panel with a good visual inclination and side handles, easy to operate and move from one place to another; recipient support with adjustable height, for containers up to 14 liters.
Thermal bearings insulation: increase the mechanical system durability.
Cylinder: high precision seamless tube with rounded edges, smooth ice cream flow during the extraction process; easy to clean, 100% hygienic.
Semi-continuous production: no need to disconnect the machine between each beat, increasing the production velocity and the the motor durability.
Light and robust: easy to move, very good performance under heavy operation.
Safety and hygiene: the machine shuts off when the tilting frontal lid is accidentally opened. Lid easy to mount/dismount and clean.
No water drops in the ice cream: the insulated front plastic lid avoids cold loss and unliked water drops formation which may fall into the ice cream during the extraction.
Ice cream quality: soft and creamy, a triple dasher allows the ice cream extraction from -3ºC (low consistency) to -11.0ºC (high consistency).
Flavor change: 6 small self-adjustable blades in a helical dasher guarantee a complete ice cream extraction and the machine is ready for another flavor.
Higher profitability and more time to manage your business: electric display for temperature control and easier operation. It does not require specialized operator.
Easy maintenance: self-adjusting dasher, quick cutting blades replacement, done by the operator.
Business purpose
For small and medium enterprisers who already have some experience in this segment, or professionals who want to increase their production with final product quality, assured by a modern and 100% hygienic equipment.
It is applied to whom produces ice cream to be served at local or for distribution in commercial recipients of 7 to 12 liters.
Specially developed for "italian gelato" ice cream shops, where the product is made right in front of the clients and immediately exposed into elegant ice cream display cases.
1. This equipment is known as the ice cream shop engine because it produces ice cream to be served at local and also supports extra-production for ice cream distribution in recipients for candy and other ice cream shops.
2. With relative low investment, this system of ice cream production pays-off the equipment in a short period of time.
3. The ice cream quality is incomparable, because all the technology used in equipment of larger sizes is also applied in this machine, at reduced costs.
4. It facilitates the production of real artisan ice cream, carefully done, with natural ingredients and introduction of fruits, granules, chocolates etc.
5. It allows small quantities of ice cream production per beat, very important for who works with a great variety of flavors.
6. The ice cream is produced in few minutes, avoiding the formation of ice crystals and the undesirable “sandiness” caused by the traditional sluggish equipments.
7. Previous knowledge about ice cream production is not required. Easy to operate, install and transport.
8. The best production/time rate among equivalent conventional equipment.
9. It is the ultimate technology in artisan ice cream production.
10. Ice cream made with Pro16 Plus assures higher quality, not only under the hygiene aspect, but also in the texture, flavor, color, aeration, time of conservation, melting resistance and other characteristics easily noticed by demanding consumers.
1 Pro 16 Plus + 1 Turbo 25. For aerated popsicles production.
1 Pro 16 Plus + 1 PP 220 or 1 PP110. For pasteurized gelato production.
From 1 to 3 Pro 16 Plus, for modular increase of the gelato production.
"ICE CREAM IS GOOD ONLY IF THE MACHINE IS GOOD"
1st Tip: The cylinder.
The cylinder in which the ice cream is beaten must have a thin wall to accelerate the ice cream freezing, otherwise it becomes sandy. Thick cylinder walls do not represent good quality in ice cream machines.
2nd Tip: The cold.
How does the cold reach where the ice cream is beaten? Are you aware that "bain-marie" makes sweets of the best quality?
This is, if the cooling gas directly touches the cylinder, your ice cream can be burnt, in the same way we burn a pudding in direct fire.
The cylinder must be involved with a highly thermal conductivity copper tube, with special material layer to store the cold, as the bottom of modern cooking pans or traditional "bain-marie". Only Finamac Arpifrio has this technology.
3rd Tip: The beating.
The ice cream beating has to follow some procedures, like baking a cake.
If it was simple, it would be enough to use a domestic mixer and take it to the freezer. We know that this homemade technique does not produce a good quality ice cream.
The beating should be done in appropriated speed, with special blades cutting out the ice cream from the cylinder wall, as it goes icing. Besides, a precise quantity of cold is needed at the right time. The way the ice cream is beaten inside the cylinder is a technology that few companies hold, once the product incorporates air, giving smoothness and lightness to obtain a good quality ice cream.
4th Tip: Hygiene
The contamination caused by ice cream without hygiene can be harmful.
Do not use any kind of stainless steel in contact with foods, nor any type of plastic. There are special plastics and stainless steel for each purpose.
Parts without rounded edges, difficult to wash, are also dangerous. A good machine design has to follow strict sanitary requirements.
Try to evaluate how each part from a Finamac machine is disassembled. Everything was carefully projected for your easy-going operation. The cost of a contamination can be much higher than you imagine.
5th Tip: Equipment weight
Is the cost of your machine proportional to its weight?
If an old machine weighs 500 kg, actually we could say that 150 kg would be enough, the rest is excess.
But which manufacturer would give 350 kg of material as a gift?
The answer is simple: many times it is cheaper to produce a machine with cheaper materials, like iron, even if it weighs much more than a special plastic or stainless steel of small thickness.
If lightness was a synonym of weakness, the airplane would not be the safest type of transport in the world.
When selecting Finamac Arpifrio equipments, you will be receiving the most modern structural machines project made with aeronautic technology. It is lighter and more resistant than a heavy iron structure. After all, a machine is not a locomotive!
What are the advantages?
Easy displacement for cleaning and local change.
Easy to carry. Any vehicle can carry it.
Easy substitution of structural parts and maintenance.
6th Tip: Safety.
For easy-handling you need safe equipment, and safety begins with a responsible project. Finamac Arpifrio is one of the few companies of ice cream machines which follows international standards.
Avoid obtaining equipment made by non-specialized workshops or companies.
Safety means electric, mechanical and operational protection.
Operational failures may happen, so the equipment needs to be sufficiently intelligent to avoid damages.
Safety cover-lid: disconnects the equipment in case of accidental opening.
Electric sensors for the equipment disconnection in case of overload.
Groundings: to avoid shocks and short – circuits.
Protection grids: to avoid objects introduction when in operation.
7th Tip: Maintenance.
How much does it cost to maintain your equipment in operation?
Many times we only pay attention to the initial cost of the machine, and forget to ask about replacement parts, technical assistance services etc.
That’s what frequently happens with a lot of products, specially among computer acessories (like ink jet printers, for example), where the reload or replacing parts overcome the price of a new product.
If your equipment is projected with hermetic components, easy to substitute, you will be free of unexpected maintenance costs. If it had been projected with a non hermetic compressor, you would be subjected to specialized services and “surprise” prices as well. Hermetic and modular components receive the factory warranty and are free from manual intervention.
All the components from Finamac Arpifrio equipment, including the structural parts, are modular and hermetic, allowing the easy replacement and modernization. You will not stay with an old machine, difficult to resale, because it is not made with heavy iron structure, as in common equipment from the market, which do not allow to update the parts launched in the following years.
Think about this. We are talking about what exists in the most modern technology, with low cost of maintenance and high resale value.
