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B panel, 0.75KW power, 7 modes for
Pasteurization Introduction Electronic control

This is a heat treatment process to en- you to feel free to set up blending
sure that ice cream is a safe product, whole- time. The time it takes for manufacturing
some and easy to preserve. Once having been every time is based on work load. Usually,
heated, liquid mixture will be kept in high the process of filling mixing pastes takes
temperature long enough for pathogens to only 3 minutes. What’s more, the auto-
be destroyed. Afterwards, the temperature matic option will save you a lot of work and
will quickly drop and be kept at 4℃. It usu- promote the efficiency.
ally takes 2 hours to finish the entire cycle,
and the temperature range of pasteurization Production
is always between 65℃ and 85℃. However,
when the temperature has reached 4℃, it Put ice cream mixes into the refrigerat-
will be much better if the mixture can be ing tank to be knocked by blender over and
whisked and kept for the whole night. Ice over. During this process, mixes will have
cream made from this hardly whisked and fully access the air, and gradually become
slightly leavened mixture tastes extremely small frozen crystals when touching the tank
smooth and elastic. walls. This process of knocking and freezing
A Introduction The most often used mixes is the process of producing ice cream.
in sterilization of various types of paste C
Introduction Temperature needed
pasteurization machine, highly effective
-9℃ to -7℃. Choose desk machine or
and with a flexible control mode. 5 whisking for ice cream to take shape is between
speeds, 7 ice cream paste modes, 4 topping standing machine, air cooling or water cooling,
methods, 5 individual modes and 5 manual based on your expected output. The process
modes. Power range is between 5-12KW, the lasts for 5 to 30 minutes according to the volume.
capacity 60 to 90 liters and maximum capacity D ① Desk machine: A compact desk
minimum capacity is 30 to 60 liters, medium
machine with a relatively low yield is
90 to 120 liters. Both air cooling and water suitable for small-scale bakeries, cafes,
cooling modes are available to meet customers’ restaurants, hotels and ice cream parlors where
requirements. This is a necessity for profes- requests for ice cream are not too many. Good
sional making of regular ice cream, and suitable cost performance. Small size. Output is between
for being used in hotels, ice cream parlors, 0.5 to 2.5KGS every time. Weight between 30
bakeries and restaurant chains. to 100KGS.And power between 500 to 2500W.
② Standing machine: Includes spe-
Whisking cific ice-cream machine, and ice-cream &
pastry versatile machine.
Blender is used to mix and homoge- Characteristics Small size, com-
nize raw materials, make solids, fibers and pact, small footprint. Integrated scraper that
greases spread uniformly in the liquid, so frees you from complex cleaning process.
as to achieve perfectly homogeneous ice Professional commercial ice cream machine
cream mixes. Turbomix electronic high- with stable and durable performance. Con-
speed blender is a necessity for making ice tinuous mass production is possible. H.O.M
cream, which adopts high-speed motor that automatic ice cream thickness control.
Besides, it is also very useful in making E ① Specific ice-cream machine
allows it to prepare all kinds of mixes.
Introduction Designed specifically
confectionery products as well as many for professional ice-cream making.
other foodstuffs since it is able to fully Suitable for large-scale ice cream parlors,
blend and emulsify thick materials. At the bakeries, cafes, restaurants and hotels where
same time, it is widely applied in bio- requests for ice cream are large. Output is
chemical, pharmaceutical and cosmetics between 2 to 24KGS, weight between 100 to
sectors. This machine is equipped with 2 500KGS, and power 2 to 12KW.
A. Labo 8/12 Compact
desktop hard ice machine different stainless steel emulsifiers and 1 Characteristics Highly efficient,
B. Turbomix electronic optional cutter. When fresh fruits have smart and powerful. Hard-O-Dynamic sys-
high-speed mixer been mixed, even fruit fibers will be tem for dynamic control of ice-cream thick-
C. Ice cream machine blended into the puree. It’s a machine ness to make ice-cream smooth and elastic.
D. Pasteurized machine ideal for making ice cream. Convenient and secure.
E. Ice cream freezer

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