Equipment for rapid post-freezing of ice cream and popsicles, also known as Blast Freezer.
UK05 EASY ULTRA FREEZER
The ice cream extracted from a producer has a maximum of 65% of its water frozen and the ultra-freezer promotes the freezing of the remaining water in a short period of time.
It is used to achieve the ideal consistency of ice cream, before being displayed in display cases.
It is also used to harden popsicles before dipping them in chocolate.
With a modern design and excellent operational performance, it guarantees economy, safety, durability and excellent cost-benefit.
 
*EQUIPMENT FOR INDUSTRIAL USE

Advantages:

Stainless steel plating;

Monobloc cabinet with 70 mm thick polyurethane insulation and density of 40 kg/m³;

No side holes, providing versatility in positioning, and can be positioned close to walls and other equipment;

Sealing between door and cabinet with magnetic PVC gasket;

Heated door frame to prevent gasket drying out;

Equipped with an electronic expansion valve that guarantees greater equipment performance;

Freezing at -18°C in the core of the food;

Skewer probe for monitoring the temperature at the core of the product;

Drain that facilitates cleaning;

Compressor that guarantees greater efficiency and reduced noise and vibration levels compared to traditional compressors;

Swivel casters for easy movement;

Pre-Cooling Function;

Automatic conversion to conservation function after process completion;

Easy to operate controller;

Hard and Soft Freezing;

8 different process options.