English
Industrial 50-500L/H Soft Ice Cream Making Machine Featured Image
  • Industrial 50-500L/H Soft Ice Cream Making Machine
  • Industrial 50-500L/H Soft Ice Cream Making Machine

Industrial 50-500L/H Soft Ice Cream Making Machine

Short Description:


Download as PDF

Product Detail

Product Tags

Overview
Quick Details
Applicable Industries:
Food & Beverage Factory
Condition:
New
Place of Origin:
China
Brand Name:
jumpfruits
Voltage:
380v
Power:
25KW
Weight:
2.8t
Dimension(L*W*H):
5500*2000*2500mm
Certification:
ISO
Warranty:
1 Year
After-sales Service Provided:
Field installation, commissioning and training
Product name:
industrial ice cream making machines
Final product:
Soft Ice Cream
Raw material:
milk powder
Function:
Milk stirring,Homogenizer,Pasteurization,frozen
Capacity:
50-500L/H
Supply Ability:
5 Set/Sets per Month industrial ice cream making machines
Packaging Details
export wooden case
Port
Shanghai
Lead Time :
Quantity(Sets) 1 – 1 >1
Est. Time(days) 30 To be negotiated
Product Description

Industrial 500L/h soft ice cream production line machinery

The ice cream production line process is as follows:
Gouache mixer→high shear emulsion tank→centrifugal pump→filter→homogenizer→pasteurization machine→aging cylinder-→rotor pump-→freezing machine

Tenical Parameters
Ice cream ingredients sterilization aging system technical parameters
Model
BR16-PUT-500L (five-stage)
Ice water consumption
4t/h
Power consumption 
25KW
Maximum steam consumption
65kg/h
Heat exchange area
12 square
Compressed air pressure
0.6Mpa above
Purified water consumption
2t/h
Compressed air consumption
0.05 M3/min
Weight 
2.8t
Dimension
5500 (L) x 2000 (W) x 2500 (H)

Ice cream production equipment:.

 The equipment for producing ice cream mainly includes batching tank, sterilization machine, high pressure homogenizer, plate cooler, aging cylinder, freezing machine, filling machine, quick freezing library, cold storage, etc. There is no good equipment to produce good ice cream. possible.

1.Dosing tank:

The Hefei calf mechanical batching tank is made of sanitary grade 304 stainless steel. The tank volume can be customized from 50L to 10000L. According to the physical properties of the ingredients, the tank is supplemented with different forms of high-efficiency stirring and mixing device, the inner and outer surfaces of the tank and any The parts in contact with the product are finely polished, and the sanitary cleaning has no dead ends.
2.Sterilizer:
The sterilizing equipment of ice cream mixture has various types and structures, and is generally divided into two types: intermittent type and continuous type. The intermittent sterilizing machine is also called “cold hot and cold cylinder”. The structure is simple, easy to manufacture, convenient to operate and low in price. It is widely used in general cold drink factories. The more advanced cold beverage factory adopts high-temperature short-time pasteurization device to carry out automatic continuous sterilization of the mixture, which is characterized by good sterilization effect, short heating time of the mixture, especially the dairy component is less affected by heat denaturation. Thereby ensuring the quality of the product.
3.High pressure homogenizer:
The Hefei Maverick Machinery two-stage high-pressure homogenizer consists of a high-low pressure two-stage homogenizing valve and a three-piston reciprocating pump. The ice cream mixture is pulverized by a high pressure valve to a size of 1 to 2 μm, and then passed through a low pressure valve to achieve dispersion, thereby ensuring that the fat globules in the physical structure of the ice cream reach a prescribed size. The structure is finely lubricated, so the quality of the homogenizer has a direct impact on the quality of the ice cream.

4.Freezing machine:

The freezing machine is the key mechanical equipment for the finished product of the ice cream. The freezing machine can be classified into an ammonia freezing machine and a Freon freezing machine depending on the type of refrigerant used. According to the production mode, it is divided into two types: batch type and continuous type. The continuous type freezer is more commonly used in the production of modern ice cream. The ice cream made by it is uniform and finely lubricated, and at the same time it achieves production continuity and high efficiency.

5.Freezing library (or quick freezing tunnel):

When the ice cream product leaves the filling machine, its temperature is -3~-5°C, and about 30%~40% of the moisture in the mixture is frozen at this temperature, in order to ensure the stability of the ice cream product and leave it after freezing. Most of the water freezes into tiny ice crystals and is easy to store, transport and sell. The ice cream must be quickly frozen and hardened before being transferred to a cold storage.

Certifications
FAQ

1.What is the warranty period of the machine?
One year. Except the wearing parts, we will provide free maintenance service for the damaged parts caused by normal operation within warranty. This warranty does not cover wear and tear due to abuse, misuse, accident or unauthorized alteration or repairs. Replacement will be shipped to you after photo or other evidence are provided.

2.What service can you provide before sales?
Firstly, we can supply the most suitable machine according to your capacity. Secondly, After getting your workshop dimension, we can design the workshop machine layout for you. Thirdly, we can provide technical support both before and after sales.

3.How can you guarantee the after sales service?
We can send engineers to guide the installation, commissioning, and training according to the service agreement we signed.

  • Previous:
  • Next:
    • Write your message here and send it to us

    Products categories

    Hit enter to search or ESC to close