Pro 4 Batch Freezer

Economic machine to produce aerated ice cream.

A semi-automated machine that produces water-based ice cream (pineapple, lemon, etc.), milk-based (chocolate, strawberry, vanilla, etc.), and Italian ice.

This process is known as “discontinuous” or “batch” freezing. In accordance with these terms, we have a limit on the quantity of mixture per cycle, different from the continuous process (used in ice cream industries), in which the mixture is continuously introduced through one side, and the ice cream comes out of the other side

The ice cream produced by Pro 4 is also known as artisan ice cream.

Production

100 liters of ice cream per hour/up to 12 liters/3.17 gal per cycle

Exclusive Ecostart System (Patented): Soft start and shutdown beater process. This system extends the component life and reduces the power consumption by 20%.

Exclusive Non-Stop System (Patented): Automatically detects the extraction of ice cream and the insertion of new syrup as well, which eliminates the need for the operator to turn the compressor on and off during operation.

- Greater productivity: You just have to turn Pro 4 on at the beginning and off at the end of the entire production. Let the machine control the compressor for you between beats.

- Economical: After reaching the extraction temperature, the Pro 4 turns off the compressor, saving more energy, and automatically restarting when a new syrup is detected.

Front Inlet for Ingredients

An hydrodynamic funnel shape, helps to do not have mixture accumulated and make it easier to operate.

Protection grid Inlet/outlet

You have a wide exit to very fast ice cream extraction.

No Water Dropping on the Ice Cream

The insulated plastic lid avoids temperature loss and prevents the formation of water drops that may fall into the ice cream during extraction.

Ice cream quality

Smoother and creamier, due to the beater with 9 self-adjusting blades.

Ergonomics

Comfortable size for easy operation; panel with a good visual angle; easy to operate and move from one place to another.

Cylinder

A high precision seamless tube with rounded edges allows a smooth flow of ice cream during the extraction process. Easy to clean and 100% hygienic

Safety and hygiene

The machine shuts off when the front lid is open.

Easy maintenance

Self-adjusting beater and blades easily replaced by the operator.

Thermal bearings insulation

It increases the mechanical system's durability.

Advantages

1. The Pro 4 is a dream that comes true to everyone who wants to get into the ice cream market. With a relatively small investment, this system of ice cream production pays for itself in a short time.

2. The ice cream quality is incomparable, because all of the high-end technology used in large machines is also applied here, at reduced costs

3. It facilitates the production of real artisan ice cream, carefully done, with natural ingredients and the introduction of fruits, granules, chocolates, etc

4. You can work with small quantities of ice cream production per cycle, very important for people who work with a variety of flavors.

5. The ice cream is produced in a few minutes, avoiding the formation of ice crystals and the undesirable “sandiness” caused by the traditional sluggish

6. Previous knowledge about ice cream production is not required.

7. Easy to operate, install, and transport.

8. The best production/time rate among equivalent conventional equipment

9. It uses the latest technology in artisan ice cream production

10. Ice cream made with Pro 4 is guaranteed to be better: not only because it is easier to clean, but it also provides better texture, flavor, color, overrum, time of conservation, melting resistance, and other qualities easily noticed by finicky consumers

Equipment by air condensation can reduce production by 10% to 50%, due to ambient temperatures above 28ºC/82.4 ºF.