C Max

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.

Freezing cylinder of 123mm diameter/ High performance compressor / High speed condenser.

Removable plastic filling modules reduce or increase the cylinder internal volume, according to the ice cream type and air incorporation desired.

Multi-perforated exclusive dasher, with four lines of hardened stainless steel knives.

Frontal cover of the pump with CIP (Clean-In-Place) washing system / Safety pressure release valve / Air regulator.

Thermal insulation of the bearings / driving set, avoids umidity around mechanical parts.

Digital panel. Electronic command of all operations. Pump speed programming, indication and control of the electric current of the motor and cylinder pressure. Actuation and control of the pump by frequency inverter device, facilitates the operation and increases useful life.

Unibody structure in stainless steel: light, robust and compact, easy to displace and transport.

Defrost gas injection for production decrease down to 200 liters/hour.

Air incorporation adjustable between 50% and 130% overrun.

Entrance and exit of the mixture at the frontal part of the machine facilitate cleaning and handling.

Operation pressure up to 11 bar, allows the connection to filling and extrusion machines.

Tropicalized refrigeration system, ecological gas.

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

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 130% in the ice cream (over-run130%).

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

3- Much higher production speed when compared with conventional "batch" production processes.

4- 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.

5- 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.

6- Easy to operate, easy to install and easy to transport.

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

Technical Details
Consumption of electricity	12 kW.
Electrical Installation	220 V - 380 V, Threephase, 60 Hz.
Dimensions
Crate dimensions	Length = 1210 mm, Width = 1600 mm, Height = 1660 mm.
Equipment Dimensions	Length = 700 mm, Width = 1340 mm, Height = 910 mm.
Weight
Gross Weight with crate	450 kg.
Net Weight	400 kg.
Production
Production Capacity	211.3 to 317 quarts (200 to 300 liters) per hour.
Condensation	Water.