The number of molds is an important aspect to consider in a pospsicle machine. Too many molds don't mean necessarily a good production performance. We recommend the maximum production time of 20 minutes, no matter how many molds are used. Turbo 8 fits only 4 molds, but the production cycle is completed in less than 20 minutes, which garantees a fast freezing of the popsicles mixing, avoinding ice crystals formation (which cause an unpleasant "sandiness" taste).
All Finamac clients have exclusive technical support and access to all the recipes that we have in our system. However, the technical support is exclusive for clients and, therefore, do not we send recipes for anyone else. For us to be able to send the recipes we need some information: the number of the series from the equipment (stated in a blue plate), and the name of the commercial consultant that sold the equipment.
The level marked in the tank should be respected. The Propylene Glycol should be 25mm lower than the support of the forms. The equipment has a cover that remains in the machine during the time of production. During the removal of the forms, the extraction process should be sequential, from the left side to the right, stopping the contamination.
Ethyl alcohol from 92 to 99% is the best option, however in some countries it is not permitted to use, or it is very costly and difficult of find. Approximately 38 liters of alcohol is used in the I Trouble 8.
In cases were the use of Glycol Propylene is necessary, the solution should be of 40% of water + 60% Propylene Glycol, totalling up approximately 38 liters of the mixture.
The brine is not more utilized, as it can provoke corrosive mischief to the equipment, and also deteriorates the environment.
If in your country the use of ethyl alcohol at 96ºC, that has to be used pure,
is not allowed or cannot be found. It is possible to replace it by PROPYLENE GLYCOL according to the instructions found here .
For further information. Please, contact our Technical Department ( e-mail: email@example.com) or if you already own the equipment we encourage you to check the manual.
The power required to start a motor or a compressor is about five times greater than the power consumption during their operation. With the energy-saving system the machine is started only one time and motors/compressors work continuously, reducing energy consumption and extending components durability.
It means that the operator doesn't need to manually start and stop all steps of a complete pasteurization cycle. He can simply set heating/cooling temperatues and desired time for the aging step, so he can return when the mixture is ready to be transferred to the ice cream freezer.
Fruit pulps and syrups aggregate important value to ice cream produced with continuous frezers. Many companies offer syrup injectors, however these machines are not prepared to work with fruit pulps, which contain pieces of fruits. Finamac Fruit Pulp Incorporator is the only machine in the market which allows the introduction of fruit pieces in the ice cream.
Water cooling systems have a superior capacity to maintain the condensing temperature inside high production ice cream machines, mostly in very hot regions. For smaller equipment a simple air cooling system is enough, in order to reduce costs.
Setting the ice cream extraction temperature garantees final products with the same consistency and air incorporation. The control by beating time becomes quite ineffective because the ice cream comes out with no regularity.
The replacement frequency depends on the production. During the production the Popsicle mix can fall in the solution, contamination it with time.
Volume Completion: with the use of the machine, the solution can be lost by dragging the forms when windrowing the production. Therefore you have to complete with the solution, observing that the level of the same is as stated in the machine depending on the forms that are being used. The solution can never be above the level of the mix in the cavity.
The temperature difference between the production environment and the machine interior (production cylinder) requires a material that prevents formation of water droplets on the cylinder's lid, that may fall inside the ice cream during extraction and create ice crystals during storage. That's why we use plastic lids instead of stainless steel lids, which are not a thermal insulating at all.
A stronger freezing fluid agitation guarantees a more efficient heat exchange, which quicly freezes the popsicles mixture, avoids ice crystals formation and solid components decantation.
Freezing fluid circulation through centrifugal pump presents a series of disadvantages. The premature rotor pump corrosion is the most important. Also, due to umidity absorption, the fluid density increases during long production periods, which strongly decreases the pump flow capacity.