Finamac

The introduction of pulps into ice cream has always been a challenge for the industry.

Needful to increment flavor, like strawberry pulps, caramels and syrups, besides adding water into the ice cream and harden during the freezing process, they are difficult to be homogeneously mixed. The reason is that aerated ice cream is produced under high pressure, and the introduction of pulps in this condition is a difficult task.

Finamac Arpifrio incorporator was developed not only to introduce these ingredients into the ice cream, but also to maintain the pressure into the line, allowing the equipment connection to automatic filling/packing machines.

The ice cream coming out from a continuous freezer is directly passed through the incorporator, and then is conveyed to a packer. The incorporator has the difficult mission of introducing pulps into the ice cream under high pressure.

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

Some products produced with the pulps incorporator:

"Marble color" effects in the ice cream.

Topping.

Condensed milk.

Chocolate syrup.

Diverse syrups.

Fruits ice cream with incorporated pulp (strawberry, pineapple, raisins in rum).

Flaked ice cream with melted chocolate mix.

Sundae cups.

Cones and other creatives.

Business purpose

 1. Allows to regulate the quantity to be inserted, as well as the mix homogeneity level.

2.  From small quantities of ice cream up to elevated productions, allows working with only one small size freezer, many freezers at the same time, or even a larger one.

3. The ultimate technology in pulps introduction into the ice cream.

4. The ice cream mixed in high pressure has elevated quality, not only under the hygiene aspect, no contact with free-air, as in texture, flavor, color, aeration, time of conservation, melting resistance and others, easily noticed by demanding consumers.

1 IX 600 + Compacta.

1 IX 600 + Super C.

1 IX 600 + C Max.

Above options + GyroFiller.