Technical Specifications
| Property | Specification |
|---|---|
Electrical Installation | 220 V - 380 V, Three-phase, 60 Hz. |
Wattage | 29,8 kW |
Production Capacity | 200 to 1600 liters per hour. |
Equipment Dimensions | Length = 1500 mm, Width = 800 mm, Height = 1900 mm. |
Liquid weight | 850 kg |
Condensation | Water |
Description
The most advanced generation of aerated ice cream producers.
The market is divided between artisanal ice cream (made and sold on-site), industrial ice cream (made in factories and distributed to points of sale), and soft-serve ice cream (or express ice cream, sold in fast-food restaurants like McDonald's). The share of each varies greatly from country to country, but industrial ice cream holds the largest share because it is produced on a large scale by equipment like the C-JET.
Industrial ice cream is produced by small, medium, and large companies, each with a footprint proportional to their production capacity. Its main characteristics are high air incorporation (up to 120%) and long shelf life.
Injecting air into the ice cream causes it to double its volume (100% more air) and often even exceed it (120%), substantially increasing the profit margin so that it can be shared among distributors and retailers and cover transportation and storage infrastructure costs. The ice cream industry, however, still retains a significant share of the profit, especially when considering the total amount earned on large quantities produced.
The air injected into the ice cream thus plays a fundamental role in its composition. To preserve its quality, all of the ice cream's components must be balanced so that these large amounts of air are retained without losing nutritional value, flavor, or creaminess.
The mixture is churned in a cylinder with intense refrigeration around it, inside which a device containing blades rotates to scrape the ice cream that freezes on the walls of the cylinder. A pump injects more mixture, along with air, into the cylinder as the already frozen ice cream is extracted.
Equipment with water condensation: requires a cooling tower.
The ice cream market
Estimated at 57 billion dollars annually in 2017, this market is expected to reach 69 billion in 2022, a growth of 20% in 5 years.The market is divided between artisanal ice cream (made and sold on-site), industrial ice cream (made in factories and distributed to points of sale), and soft-serve ice cream (or express ice cream, sold in fast-food restaurants like McDonald's). The share of each varies greatly from country to country, but industrial ice cream holds the largest share because it is produced on a large scale by equipment like the C-JET.
Industrial ice cream is produced by small, medium, and large companies, each with a footprint proportional to their production capacity. Its main characteristics are high air incorporation (up to 120%) and long shelf life.
The importance of air incorporation
Large-scale ice cream production requires a broad distribution network, and to achieve this, the product must pass through at least two levels of sales, starting with a distributor and then several resellers below. Furthermore, transportation and storage are also complex. All of this requires the product to have low production costs so that the final price is affordable for most consumers.Injecting air into the ice cream causes it to double its volume (100% more air) and often even exceed it (120%), substantially increasing the profit margin so that it can be shared among distributors and retailers and cover transportation and storage infrastructure costs. The ice cream industry, however, still retains a significant share of the profit, especially when considering the total amount earned on large quantities produced.
The air injected into the ice cream thus plays a fundamental role in its composition. To preserve its quality, all of the ice cream's components must be balanced so that these large amounts of air are retained without losing nutritional value, flavor, or creaminess.
Continuous producers of aerated ice cream
Considered the locomotives of the ice cream industry, they are characterized by beating and freezing the product uninterruptedly, fetching the mixture (also called syrup) from a refrigerated tank on one side and, on the other hand, dispensing the aerated ice cream through a simple tube or extruder with a specific shape.The mixture is churned in a cylinder with intense refrigeration around it, inside which a device containing blades rotates to scrape the ice cream that freezes on the walls of the cylinder. A pump injects more mixture, along with air, into the cylinder as the already frozen ice cream is extracted.
Who is it for?
Medium and large ice cream industries, with complete operating infrastructure.Equipment with water condensation: requires a cooling tower.
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