Production: 100 to 200 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.
A horizontal cylinder with a high speed dasher, 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% for ice cream and 30% for acai, 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.
