Contnuous Freezer

Production: 250 to 400 liters  of ice cream per hour, with 100% over run, at -5°C / 23° F final temperature. Other than continuous production, this equipment includes a pump which incorporates air into the ice cream while it is being beaten and frozen. Only with this process is it possible to obtain aeration levels (overrun) up to 120%. You may notice, in big ice cream trademarks, that the ice cream container only remains half full when it is melted. The explanation is simple: when melting, the ice cream loses the air which had been incorporated - half of the volume is composed of air Two horizontal cylinders with high speed dashers, the same system used by ice cream industries around the world, assures finer texture and keeps ice crystals from forming. Incorporated air (overrun): Adjusts from 50% to 120%, with a working pressure from 2 to 10 bars, which allows connections to fruit feeders, dispensers, or automatic filling machines for cups, sundaes, cones, and containers, without losing pressure - assuring stability and perfect aeration during the dosage