General Questions

- Perguntas frequentes

R: Depends of the model and kind of freight (we have options by sea, air and truck)
R: Sure, we have a lot of shapes, please write for us and we will be glad to send you our options!
All Finamac clients have exclusive technical support and access to some recipes that we have in our system. However, we have courses, consultance and online courses to provide the best support to our clients
R: Yes, please contact our sales team and we will be glad to offer you the regular and customized options
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.
R: The warranty for the equipment is one year and restricted to problems caused by manufacturing faults.
For a production of 1600 popsicles in 8 hours there is need of two people.
For a 1200 popsicles production in 8 hours, one person is enough.
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.
The price is negotiable.
The volume should be completed periodically, according to the level indicated in the marker and according to the provided instructions in the equipment manual.
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: 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.
COPELAND COMPRESSOR (American) or LÚNITE HERMETIQUE (French), of low pressure evaporation.
38 liters of the mixture of water (40%) and Propylene glycol (60%) are utilized approximately.
The ethyl alcohol and the propylene glycol are not corrosive. The forms and some accessories are made of stainless steel AISI 304.
A digital scale with grams (once, pound, etc., depends on the country), buckets, stove for syrups preparation, freezers for storage and cooling of the syrup, pasteurizer.
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 popsicle machine is the cheapest one. We also offer ice cream production kit at competitive prices.
The size of a popsicle factory depends on the desired daily production. For entry level clients we suggest the popsicle production kit.
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.