Technical Specifications
| Property | Specification |
|---|---|
Electrical Installation | 220V, Three-phase, 60 Hz. |
Wattage | 11,5 kW. |
Production Capacity | Pasteurization time: 110 liters in 2 hours. Heating time: 85°C in 50 to 60 min. Cooling time*: 1h to 1h15min. Tank capacity: useful volume of 110 liters. |
Equipment Dimensions | Width = 550mm, Height = 1250mm, Length = 1150mm. |
Crate Dimensions | Width = 700mm, Height = 1450mm, Length = 1300mm. |
Gross Weight, With Crate | 253 kg. |
Liquid weight | 198 kg. |
Condensation | Water |
Description
Automatic equipment for pasteurizing the basic syrup used in the production of ice cream and popsicles. The pasteurization process consists of heating the mixture to 85°C and cooling it abruptly to 4°C in order to eliminate harmful organisms found in milk and other ingredients. Pasteurization not only ensures healthy ice cream but also increases the syrup's ability to mix with air and stabilizers, making the ice cream much softer and more durable.
Features
- 110 liters of pasteurized syrup, in less than two hours;
*The production quantity of the equipment depends on the climatic and installation conditions of the locations where the machine will be located.
- Indirect heating (prevents burning of ingredients) up to 85ºC, in 55 minutes;
- Direct cooling (guarantees thermal shock) up to 4°C, in 55 minutes;
- Emulsifier/homogenizer mounted on the bottom of the tank (100% sanitary);
- Propeller with large cutting perimeter to reduce particle size;
- Double tilt tank, with a capacity of 110 liters. Rounded corners internally and externally;
- Polycarbonate lid. Exclusive design;
- Temperature sensor inserted in the syrup;
- Sloping front with side handles;
- Self-cleaning tap that is easy to disassemble;
- Easily removable container holder.
- Equipment with approval report from UNICAMP-SP;
- Eliminates harmful microorganisms from the mixture used to produce ice cream and popsicles;
- Ensures creaminess, consistency and greater flavor to the final product, in addition to increasing its storage time;
- Maturation at 4ºC for up to 72 hours;
- Electronic controller for programming other pasteurization temperatures;
- 220 V three-phase power supply;
- Electric or gas heating;
- Tropicalized refrigeration, ecological gas;
- Water condensation, through a cooling tower.
Who is it for?
Small and medium-sized producers who need to achieve industrial ice cream quality standards, free from bacteria that are harmful to health and with a controlled production cycle. Essential equipment for those who intend to distribute their products, providing longer storage time and quality assurance.
*EQUIPMENT FOR INDUSTRIAL USE
Equipment with water condensation: requires a cooling tower.
Advantages:
1. Increases profitability because the pasteurized syrup incorporates more air into the ice cream and popsicle production process. The increase in profitability pays for the equipment in the short/medium term.
2. It reduces the amount of raw material used in the mixture because the pasteurized syrup better assimilates the stabilizers and flavorings used in the manufacture of ice cream. The savings in ingredients contribute significantly to paying for the equipment in the short/medium term.
3. Absolute guarantee of the quality of your ice cream, not only in terms of hygiene, but also in terms of texture, aeration, flavor, color, durability, resistance to melting and other important characteristics easily identifiable by the consumer who appreciates quality.
4. Equipment with approval report for the pasteurization cycle by the University of Campinas – UNICAMP – SP.
5. The only national equipment with a rectangular tank, which takes up only 60% of the space normally occupied by equivalent conventional equipment and does not have the problem of poor mixing of ingredients commonly seen in round tanks.
6. The only national equipment that actually reaches the 85°C temperature required to eliminate 100% of harmful bacteria. Equivalent equipment only reaches 70°C.
7. The only national equipment that has an agitation system below the tank, which is 100% sanitary. Agitation systems installed on top of the tank allow impurities to enter the process.
8. The only national equipment with a 100% sanitary tap, as no mixture remains inside it during the pasteurization process. Conventional taps retain liquid inside their parts, which causes RECONTAMINATION of the mixture at the end of the process.
9. Easy to wash and clean. Rounded corners, special materials, 100% within international health standards.
10. Easy to operate and safe. Automated start and end of operation, avoiding burning the mixture or taking too long to pasteurize.
11. Easy to transport, due to its small size. The only equipment of its kind that can use castors, because it works smoothly, is light and easy to move.
12. The only one with an on-board computer, it allows specific programming for each product to be pasteurized, with adjustments for each stage of the process.
Features
- 110 liters of pasteurized syrup, in less than two hours;
*The production quantity of the equipment depends on the climatic and installation conditions of the locations where the machine will be located.
- Indirect heating (prevents burning of ingredients) up to 85ºC, in 55 minutes;
- Direct cooling (guarantees thermal shock) up to 4°C, in 55 minutes;
- Emulsifier/homogenizer mounted on the bottom of the tank (100% sanitary);
- Propeller with large cutting perimeter to reduce particle size;
- Double tilt tank, with a capacity of 110 liters. Rounded corners internally and externally;
- Polycarbonate lid. Exclusive design;
- Temperature sensor inserted in the syrup;
- Sloping front with side handles;
- Self-cleaning tap that is easy to disassemble;
- Easily removable container holder.
- Equipment with approval report from UNICAMP-SP;
- Eliminates harmful microorganisms from the mixture used to produce ice cream and popsicles;
- Ensures creaminess, consistency and greater flavor to the final product, in addition to increasing its storage time;
- Maturation at 4ºC for up to 72 hours;
- Electronic controller for programming other pasteurization temperatures;
- 220 V three-phase power supply;
- Electric or gas heating;
- Tropicalized refrigeration, ecological gas;
- Water condensation, through a cooling tower.
Who is it for?
Small and medium-sized producers who need to achieve industrial ice cream quality standards, free from bacteria that are harmful to health and with a controlled production cycle. Essential equipment for those who intend to distribute their products, providing longer storage time and quality assurance.
*EQUIPMENT FOR INDUSTRIAL USE
Equipment with water condensation: requires a cooling tower.
Advantages:
1. Increases profitability because the pasteurized syrup incorporates more air into the ice cream and popsicle production process. The increase in profitability pays for the equipment in the short/medium term.
2. It reduces the amount of raw material used in the mixture because the pasteurized syrup better assimilates the stabilizers and flavorings used in the manufacture of ice cream. The savings in ingredients contribute significantly to paying for the equipment in the short/medium term.
3. Absolute guarantee of the quality of your ice cream, not only in terms of hygiene, but also in terms of texture, aeration, flavor, color, durability, resistance to melting and other important characteristics easily identifiable by the consumer who appreciates quality.
4. Equipment with approval report for the pasteurization cycle by the University of Campinas – UNICAMP – SP.
5. The only national equipment with a rectangular tank, which takes up only 60% of the space normally occupied by equivalent conventional equipment and does not have the problem of poor mixing of ingredients commonly seen in round tanks.
6. The only national equipment that actually reaches the 85°C temperature required to eliminate 100% of harmful bacteria. Equivalent equipment only reaches 70°C.
7. The only national equipment that has an agitation system below the tank, which is 100% sanitary. Agitation systems installed on top of the tank allow impurities to enter the process.
8. The only national equipment with a 100% sanitary tap, as no mixture remains inside it during the pasteurization process. Conventional taps retain liquid inside their parts, which causes RECONTAMINATION of the mixture at the end of the process.
9. Easy to wash and clean. Rounded corners, special materials, 100% within international health standards.
10. Easy to operate and safe. Automated start and end of operation, avoiding burning the mixture or taking too long to pasteurize.
11. Easy to transport, due to its small size. The only equipment of its kind that can use castors, because it works smoothly, is light and easy to move.
12. The only one with an on-board computer, it allows specific programming for each product to be pasteurized, with adjustments for each stage of the process.
PP 110 - Pasteurizer and Homogenizer for Ice Cream and Popsicles
$21,873.00
Quantity
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