Place of origin:
Turkey
Supply Ability:
any
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 c
[Related Keywords : continuous freezer, ice cream batch freezer, batch freezer, automatic freezer]