*This machine is not certified by ETL/UL/NSF rules.
*Please check the laws in your country about food preparation before finish your purchase.
A semi-automated machine for producing water-based (gooseberry, pineapple, lemon, etc) or milk-based (chocolate, vanilla, etc) popsicles.
Operates using commercial three-phase energy.
It is a practical and fast machine, endorsed by numerous successful businesses.
Produces 750/900 popsicles/hour, with 10 moulds of 28 cavities each.
*Production depends on the climatic conditions of the location where the machine is installed.
Compact, light, and durable. Rotary/lock wheels make it easy to move and transport.
Unibody cabinet made from stainless steel.
Powerful, practical, and silent: High-efficiency hermetic compressor. Low noise level. Low power consumption.
Three-phase 220V, 50/60 Hz; water condensed; tropicalized refrigeration.
For medium-sized producers who already have some experience in this industry, or professionals who want to increase their production in a modular way, having the ability to add one or more piece of equipment into the production line, according to demand.
To obtain the high-quality industrial standard ice cream, even in medium quantities, through controlled production cycles.
1. A top-of-the-line machine that has a track record of successful results among experienced leaders in the popsicle industry.
2. The best investment/return rate in the food production industry.
3. Easy to operate, install, and transport.
4. The maintenance can be done by an ordinary domestic refrigerator technician.
5. Occupies 40% less space than that of conventional equipment.
6. The best production/time rate among equivalent equipment.
7. The latest technology in popsicles production.
8. Durable and with a high resale value. Considered to be “cash money” in the market.
|Consumption of electricity
||3,8 - 4,5 kW.
||220 V - 380 V, Monophase - Triphase, 50/60 Hz.
||Length = 1000 mm,
Width = 1500 mm,
Height = 1500 mm.
||Length = 746 mm,
Width = 1245 mm,
Height = 1309 mm.
|Gross Weight with crate
||750 to 900 popsicles per hour.
||Water - Air.
1 Turbo 25 + 1 Mixer 15. Production of up to 900 popsicles per hour.
2 side-by-side Turbo 25 machines. Connected at the same time, they are able to produce up to 1800 popsicles per hour. Only one machine an be connected during low sales period (i.e. cold weather or rainy days).
Can produce ice using special moulds.
Ultra fast cooling of drinks, juices etc.
Abrupt cooling of ice cream mixtures, heated by flame, to complete the pasteurization cycle.
"POPSICLES ARE ONLY AS GOOD AS THE MACHINE THAT MAKES THEM"
1st Tip: The immersion tank
The moulds that freeze the popsicles are immersed into a tank containing glycol or alcohol (not recommended due to its flammability) at -20° to -30° Celsius. If the turbulence of this glycol is not satisfactory, small ice crystals will be formed in the popsicles during the freezing process!
True popsicle production technology depends on the flow of glycol (dynamic movement) and on how fast it freezes in the moulds!
Our special tank format and the glycol flow system are patented by Finamac Arpifrio.
2nd Tip: The cold
How does the cold reach the popsicle moulds? The glycol passes trough a low temperature helical tube (which contains the refrigeration gas) and it is propelled toward the popsicle moulds. If the tank is not well thermally insulated the equipment will slowdown.
Finamac Arpifrio is the only company which uses special fiberglass tanks, assuring the ideal hydrodynamic format for the correct glycol movement and avoiding cold losses from the moulds chamber. This is the most efficient way to produce popsicles!
Special engineering plastics are used to increase the equipment speed. No need to have a fully stainless steel made popsicle machine.
3rd Tip: Glycol agitation
The glycol in the tank absorbs water, which makes the mixture more dense. In conventional machines, the glycol circulates using a pump, but the high density mix “knocks down” the velocity of the flow and popsicle production, forcing the user to completely substitute the glycol every 15 days.
Finamac Arpifrio does not use pumps to circulate the glycol. Instead, a whirling agitation system with special propellers is used to maintain fluid velocity, even with high density glycol.
You only need to add the evaporated glycol to maintain a constant level. Complete glycol substitution is made at longer intervals, from 6 months to 1 year.
The way the glycol moves inside the fiberglass tank is a technology held by very few companies.
4th Tip: Hygiene
Contamination, caused by ice cream machines that are not up to hygienic standards, can be harmful.
Do not use any kind of stainless steel in contact with foods, nor any type of plastic. There are special plastics and stainless steel for each purpose.
Parts without rounded edges are difficult to wash and, furthermore, are dangerous. A well designed machine follows strict sanitary requirements.
When evaluating how a Finamac machine is disassembled, you can see that every aspect has been carefully designed to easily operate. The cost of a contamination is much higher than you imagine.
5th Tip: Equipment weight
Is the cost of your machine proportional to its weight?
150 kg gives you enough machine to produce ice cream. So, if your old machine weighs 500 kg, the rest is excess.
Why would a manufacturer give you 350 kg extra material?
The answer is simple: It is cheaper to produce a machine using cheaper materials, such as iron, even if it weighs much more than special plastics or thin stainless steel.
If lightness were a synonym for weakness, then airplanes would not be the safest type of transportation in the world.
When selecting Finamac Arpifrio equipment, you are getting the most modern machines, made with aeronautic technology. They are lighter and more durable than their heavy iron competitors. After all, a machine does not have to be a locomotive!
What are the advantages?
Easy to move, for cleaning and changing locations.
Any vehicle can easily haul the Turbo 25.
Easy to substitute parts.
6th Tip: Safety
For easy-handling you need safe equipment, and safety begins with a responsible design. Finamac Arpifrio is one of the few ice cream machine companies that follow international standards.
Our safety measures include electric, mechanical, and operational protection.
7th Tip: Maintenance
How much does it cost to maintain your equipment?
Many times we only pay attention to the initial cost of the machine, and forget to ask about replacement parts, technical assistance services, etc.
That’s what frequently happens with a lot of products, especially among computer accessories such as ink jet printers, where the replacement parts exceed the price of the product.
If your equipment is designed with hermetic components, easy to substitute, you will be free of unexpected maintenance costs. If it had been designed with a non-hermetic compressor, you would be subjected to specialized services and “surprise” prices. Hermetic and modular components receive the factory warranty and are free from manual intervention.
All components used in Finamac Arpifrio equipment, including the structural parts, are modular and hermetic, allowing for easy replacement and modernization. You will not be stuck with an old machine, difficult to resale. It is not made with heavy iron, as is common in equipment from our competitors, that is inflexible and not compatible with emerging technology.
We use the most modern technology available, assuring low maintenance costs and high resale value.