Finamac

The introduction of solid ingredients or syrups into the ice cream was always a challenge for the industry.

Needful to increment the flavors, chestnuts granulates, dried fruits, chocolate flakes, strawberry pulps, etc, besides adding water into the ice cream and to harden with the freezing, are substances difficult to be uniformly mixed into the ice cream.

The reason of this difficulty is that the aerated ice cream is produced under elevated pressures, and the introduction of granulates in this condition require complex mechanical devices.

The Finamac Arpifrio mixer was developed not only to introduce these ingredients into the ice cream, as well as to maintain the pressure in the tubes, allowing the equipment connection to auto packing machines.

The ice cream coming out from a continuous freezer is directly passed through the mixer, and then is conveyed to a packer. The mixer has the difficult mission of introducing the solids into the ice cream under high pressure. A special rotor was developed to avoid milling the ingredients, and at the same time to incorporate them in uniform and controlled manner.

Characteristics

An endless thread axis conveys the solid ingredients into a rotor, which turns in such a way to pour these ingredients in the tube where the ice cream passes.

The ice cream and solids are afterwards mixed by a vertical rotary helix, and then follow for packing.

Special constructive features to avoid ice cream structure loss and solid parts fragmentation.

All the components are made in stainless steel or non-toxic plastic.

Production capacity: from 100 up to 900 ice cream liters per hour.

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

Application
 
Equipment used for the introduction of solid ingredients in the ice cream, such as fruits, nuts, caramel, chocolate flakes, hot chocolate, etc. The ice cream comes from a continuous freezer, and the solid ingredients come from the reservoir of this equipment.

Business purpose

To small, medium and large sizes ice cream industries, which are experienced in continuous lines of production. This equipment is needful for chocolate flakes, cream with raisins, flavors with chestnuts, granulates in general, strawberry with pulp and many others.

1. Unique equipment capable of introducing any type of ingredient into the ice cream, as melted chocolate, syrups in general and solid granulates of diverse types and sizes.

2. Exclusive with optional bain-marie for the chocolate melting.

3. Occupies 60% area of an equivalent mixer. 

4. Allows quantity regulation to be inserted, as well as the mixture homogeneity level.

5. Attends from small quantities of ice cream up to elevated productions, that is, allows working with only one small size freezer, many freezers at the same time or only one large size freezer.

6. It can be supplied in more economical options, destined to the exclusive syrups incorporation.

7. It’s the ultimate technology of solid ingredients introduction into ice cream. 

8. The ice cream mixed in high pressure has higher quality, not only under the hygiene aspect, because there is no contact with the free-air, but also in the texture, flavor, color, aeration, time of conservation, melting resistance and other characteristics, easily noticed by demanding consumers.

 1 Mixer + 1 to 4 Super C.

1 Mixer + 1 to 2 C Max.

Above options + GyroFiller.