Technical Specifications
| Property | Specification |
|---|---|
Electrical Installation | 220 V - 380 V, Three-phase, 60 Hz. |
Wattage | 12 kW |
Production Capacity | 250 liters/h (two 300 liter tanks). |
Equipment Dimensions | Width = 1250mm, Height = 1750mm, Length = 1200mm. |
Crate Dimensions | Width = 1400mm, Height = 1950mm, Length = 1350mm. |
Gross Weight, With Crate | 560 kg. |
Liquid weight | 420 kg. |
Condensation | Water. |
Description
System developed to facilitate the pasteurization of the base syrup used in the production of ice cream and popsicles, eliminating unnecessary items in small/medium-sized production lines, providing significant savings in energy, time, space and cleaning products.
The pasteurization process consists of heating the mixture to 75°C in a heating tank and cooling it abruptly to 4°C in a cooling tank, in order to eliminate harmful microorganisms found in the milk and other ingredients.
The use of two tanks allows the mixture from the hot tank, at the end of heating, to be transferred to the cold tank, thus freeing up the tank for the preparation of a second mixture, while the first is cooled.
Pasteurization not only ensures healthy ice cream, it also increases the syrup's ability to mix with air and stabilizers, making the ice cream much softer and more durable.
*The production quantity of the equipment depends on the climatic and installation conditions of the locations where the machine will be located.
Who is it for?
Small and medium-sized producers of industrial and semi-industrial ice cream, who wish to increase their production in a professional manner, ensuring the quality of their final product with fast and efficient pasteurization.
It applies to those who produce minimum batches of 250 liters of syrup and who have continuous ice cream producers or popsicle producers that handle this production.
Equipment with water condensation: requires a cooling tower.
Advantages:
1. Significantly reduced cost due to the simplicity and efficiency of the design. There is no similar product on the market that performs all the functions of this equipment.
2. Energy saving: heating and cooling tanks are independent, providing better use of thermal energy and a significant reduction in pasteurization time.
3. Time saving: cleaning is quick and easy, the tanks are cleaned with a chlorine solution and detergent, efficiently and with a guarantee of perfect sanitation. The tanks have a 3º inclination, which facilitates the complete extraction of the product and cleaning water. The edges of the tanks are rounded, preventing the accumulation of product or residue after cleaning.
4. High production: effective pasteurization of 250 liters of syrup per hour.
5. Dispenses with the need for an industrial homogenizer because the heating and cooling modules have a propeller with a large cutting surface area at high rotation, enabling greater particle breakdown through vortexing.
6. Dispenses with plate heat exchanger and chilled water bank due to the use of the autonomous cooling module.
7. Complies with current legislation of the National Health Surveillance Agency - ANVISA, resolution RDC 267, item 4.4.3, dated 25/09/2003.
8. Pasteurized ice cream: guarantee of superior quality, not only in terms of hygiene, but also in terms of texture, flavor, color, aeration, shelf life, resistance to melting and other characteristics easily perceived by the most demanding consumers.
The pasteurization process consists of heating the mixture to 75°C in a heating tank and cooling it abruptly to 4°C in a cooling tank, in order to eliminate harmful microorganisms found in the milk and other ingredients.
The use of two tanks allows the mixture from the hot tank, at the end of heating, to be transferred to the cold tank, thus freeing up the tank for the preparation of a second mixture, while the first is cooled.
Pasteurization not only ensures healthy ice cream, it also increases the syrup's ability to mix with air and stabilizers, making the ice cream much softer and more durable.
*The production quantity of the equipment depends on the climatic and installation conditions of the locations where the machine will be located.
Who is it for?
Small and medium-sized producers of industrial and semi-industrial ice cream, who wish to increase their production in a professional manner, ensuring the quality of their final product with fast and efficient pasteurization.
It applies to those who produce minimum batches of 250 liters of syrup and who have continuous ice cream producers or popsicle producers that handle this production.
Equipment with water condensation: requires a cooling tower.
Advantages:
1. Significantly reduced cost due to the simplicity and efficiency of the design. There is no similar product on the market that performs all the functions of this equipment.
2. Energy saving: heating and cooling tanks are independent, providing better use of thermal energy and a significant reduction in pasteurization time.
3. Time saving: cleaning is quick and easy, the tanks are cleaned with a chlorine solution and detergent, efficiently and with a guarantee of perfect sanitation. The tanks have a 3º inclination, which facilitates the complete extraction of the product and cleaning water. The edges of the tanks are rounded, preventing the accumulation of product or residue after cleaning.
4. High production: effective pasteurization of 250 liters of syrup per hour.
5. Dispenses with the need for an industrial homogenizer because the heating and cooling modules have a propeller with a large cutting surface area at high rotation, enabling greater particle breakdown through vortexing.
6. Dispenses with plate heat exchanger and chilled water bank due to the use of the autonomous cooling module.
7. Complies with current legislation of the National Health Surveillance Agency - ANVISA, resolution RDC 267, item 4.4.3, dated 25/09/2003.
8. Pasteurized ice cream: guarantee of superior quality, not only in terms of hygiene, but also in terms of texture, flavor, color, aeration, shelf life, resistance to melting and other characteristics easily perceived by the most demanding consumers.
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