There are 59 continuous freezers from 24 suppliers on EC21.com
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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

| Registration Date | 2023/08/15(Year/Month/Date) |
|---|---|
| Buyer / Seller in EC21 | Seller |
| Business Type | Manufacturer |
| Year established | 1995 |
| Employees total | 51 - 100 |
| Annual revenue | USD 1,000,001 - 2,000,000 |
| Company | Nuruz |
|---|---|
| Address | aydin zafer kursun cad. no - 7B Tuzla istanbulmarmara34953Turkey |
| Phone | 90 - 555 - 7030303 |
| Contact | Akef Ganiya / sales export director |