Place of origin:
Turkey
Supply Ability:
350 pcs / month
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 c
[Related Keywords : continuous freezers, batch freezers, ice cream freezers, popsicle freezers]