Finamac

Automatic equipment for water base (pineapple, lemon, etc.) or milk base (chocolate, strawberries, vanilla, etc) ice cream production, with high incorporation of air.

The ice cream is produced uninterruptedly, differently than the machines which produce ice cream in certain quantity per beat. This means that it is not possible to make small quantities of ice cream with varied flavors. Once the production process is defined, this machine produces the ice cream in one flavor only, until emptying the recipient from which the mixture is being withdrawn.

Besides the continuous production, this equipment includes a pump which incorporates air in the ice cream while it is being beaten and frozen. Only with this process it is possible to obtain aeration levels (overrun) up to 130%. You may notice, in big ice cream trademarks, that the ice cream pot remains by the half when melting. The explanation is simple: when melting, the ice cream loses the air which had been incorporated, that is, practically half of the pot volume is composed of air. 

Production: 250 to 400 ice cream liters per hour, with 100% over run, at  -5° C final temperature.

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

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

Incorporated air (overrun): adjustable from 50 up to 130%, 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.

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

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.

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

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

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

Safety: cylinders 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.

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

Defrost gas injection: for production decrease up to 250 liters/hour.

Refrigeration: tropicalized, ecologic gas, water condensed.

Business purpose

To enterprisers with some experience who wish to improve quality and profitability of their products. In general these enterprisers are ice cream suppliers for shops and other sales sites. 

1.  Substantial increase of profitability with incorporate air up to 130%.

2.  Substantial increase of ice cream quality, since the aeration and beating under high pressure improves the texture, taste and stability of the final product.

3.  Much higher production speed than traditional batch freezers.

4.  Economy of ingredients like stabilizers and flavorings, once the whole process is done under high pressure, which makes easier the mixture and the action of each product. In conventional machines without pressure pump, larger quantities of ingredients have to be used to produce the same effect.

5.  It is the only equipment which uses the cylinders where the ice cream is beaten with the same ultimate technology used in the Aerospace Industry. They are thin wall cylinders of extremely compacted material, in such way to increase substantially the freezing capacity. Special high precision cylinders: a Finamac exclusivity.

6.  Easy to operate, install and transport.

7.  The highest production speed among equivalent equipment.

8.  Produces industrial level ice cream, assurance of higher quality, not only under the hygiene aspect, but also in texture, taste, color, aeration, time of conservation, melting resistance and other characteristics, easily noticed by demanding consumers.

1 Super C2 + 1 PP 200.

1 Super C2 + 2 Turbo 25, for popsicle production with high level aeration.

1 Super C2 + Pasto Plant 300.

1 Super C2 + 1 Gyro Filler.

1 Super C2 + 1 Fruit Feeder.