Finamac

Automatic equipment for aerated ice cream production.

The ice cream mixture is suctioned by a piston pump while receives air injection and is pushed toward the beating/freezing cylinder.

Inside of the cylinder a set of knives scrap the frozen ice cream from its wall and mix it with the incoming mixture, promoting a perfect homogenization between all ingredients and the compressed air, which ensures a greater creaminess and incomparable air incorporation.

Production capacity: 250 to 400 liters / hour at extraction temperature of -5.5 ° to -4.5 ° C and inlet mix temperature at 4 ° C, milk-based mixture composition with approximately 9% fat, 15% sugars, 38% total solids, pasteurized, homogenized and matured. 

*The machine's production capacity depends on weather conditions and the installation of the place where the machine is located.

Easy to clean: mixture entry from the cylinder front part, easy to clean, assuring the total sanitization of its movable parts.

Durability: high performance cylinder, built with aerospace technology, entirely in special materials, weldless, turning it immune to oxidation, leakings and contamination.

Resistance: special stainless steel pump, revested with hard chrome and special alloy piston under food compliance.

Ice cream quality: horizontal cylinder with high speed dasher, the same system used by ice cream industries around the world, assures finer texture and avoids ice crystals formation.

Easy to operate: the pump, the dasher and the compressor start-ups are automatically done, in sequence, avoiding mistakes in the operation; a microprocessed controller allows the equipment operation in extremely simple way, with precise adjustments through a light touch on the panel.

Safety: cylinder pressure control with sensor which advises when the pressure surpasses the safety limit, automatic equipment disconnection; pump control activated by frequency inverter makes the operation easier, increasing the equipment durability.

Energy saving: high performance compressor, energy consumption 20% less than similars.

Air incorporation (overrun): adjustable from 50 up to 110%, the 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.

Business purpose

To enterprisers with experience who need significative increase of production, under rigorous quality standards.

1. Substantial profit increase with air incorporation up to 110% in the ice cream (overrun110%).

2. Substantial quality increase due to the high pressure process, which improves texture, taste and stability of the final product.

3. Ingredients savings, like stabilizers and flavorings, once the high pressure process facilitates the mixture and action of each product. Conventional machines, with no pressure pumps, usually consume considerably greater amount of ingredients to reach similar results.

4. Unique equipment in the world which uses a beating/freezing cylinder made with the same technology of Aerospace Industry. It's a special material of thin wall shaped to be extremely thermal conductive, in order to substantially increase the speed of ice cream freezing. A Finamac exclusivity.

5. Easy to operate, easy to install and easy to transport.

6. Industrial ice cream production with superior quality, not only under hygiene aspect, but also in texture, tasting, color, aeration, conservation time, melting resistance time and other important details easily perceived by the most demanding consumers.

1 Premium + 1 PP220.

1 Premium + 2 Turbo25, for production of popsicles with high overrun.

1 Premium + Pasteurization Line.

1 Premium + 1 Gyro Filler.

1 Premium + 1 Fruit Feeder.