TM 300/600
Maturation / conservation vat for ice cream mixtures
Stainless steel tank with surrounding or bottom cooling circuit. Refrigeration is applied with cooling gas or cool water from the water refrigeration unit (mainly used in big facilities).
A low rotation mixer assures perfect cooling distribution in the product and avoids solid particles deposition.
The low rotation is important to avoid mix foam formation, which can cause diseases by the pathogenic organic structures proliferation. This also avoids the air incorporation into the mix.
Maturation (aging) is the last stage before the ice cream freezing. Applied to improve stabilizers action in the ice cream mixture, increasing its shelf life and air incorporation while beating and freezing.
The maturation can be processed before flavor introduction. However, we recommend to mature the mix with the flavor already added, this way the taste and color remain stable for much time.
Four versions are available for the more diversified market demands:
Cooling mode: cooling through gas (direct cooling) or water refrigeration unit (indirect cooling).
Structural mode: open or closed.
*The production depends on climatic conditions and installation of the places where the machine is located.
Business purpose
For any ice cream industries, dairies, juices and isotonic drinks, or any product conservation between 3ºC and 6ºC temperature.
