Designed to introduce solid ingredients into the ice cream such as fruits, nuts, caramel, chocolate flakes, hot chocolate etc. The ice cream comes from a continuous freezer and the solid ingredients come from a reservoir of the machine.
Introducing solid ingredients and syrups into the ice cream has always been a challenge for the industry. Chestnuts granulates, dried fruits, chocolate flakes, strawberry pulps etc. are difficult substances to uniformly mix with ice cream. They also increase the water level and harden while freezing.
The reason for this difficulty is that aerated ice cream is produced under elevated pressures. The introduction of granulates under these conditions require complex mechanical devices.
The fruit incorporator was developed not only to introduce these ingredients into the ice cream, but also to maintain the adequate pressure in the tubes, allowing adequate connection to automated packaging machines.
The ice cream comes from a continuous freezer and passes through the fruit incorporator, then it is directly conveyed to a packaging machine. The fruit incorporator has the difficult job of introducing the solids into the ice cream under a high pressure. A special rotor avoids the ingredients trituration and at the same time incorporates them in a controlled and uniform manner.
* The production depends on climatic conditions and installation of the places where the machine is located.
*This machine is not certified by ETL/UL/NSF rules.
*Please check the laws in your country about food preparation before finish your purchase.
- An endlessly threaded axis conveys the solid ingredients into a rotor, which turns in such a way that it pours the ingredients into a tube that the ice cream passes through.
- The ice cream and solids are then mixed by a vertical rotary helix, and then transported for packaging.
- Built with special features that avoid ice cream loss and solid parts (granulates) fragmentation.
- All the components are made of stainless steel and non-toxic plastic.
- Production capacity: from 300 to 1000 ice cream liters per hour.
1. A unique piece of equipment capable of introducing any type of ingredient into the ice cream, such as melted chocolate, syrups, and solid granulates of diverse types and sizes.
2. Has an exclusive option of adding a bain-marie for chocolate melting.
3. Occupies 40% less space than conventional fruit mixers.
4. Allows settings for quantity and mixture homogeneity levels.
5. Adjusts from small quantities of ice cream to high levels of production; working with only one small-sized freezer or many freezers at the same time - or, if you want, only one large-sized freezer.
6. It can be supplied solely for syrup incorporation (economical version).
7. Uses the latest technology for introducing solid ingredients into ice cream.
8. Ice cream mixed with high pressure has higher quality - not only it is more hygienic because there is no contact with the air outside of the machine, but it also produces better texture, taste, color, aeration, time of conservation, melting resistance, and other characteristics easily noticed by discriminate consumers.
|Consumption of electricity||1,7 kW.|
|Electrical Installation||220 V, threephase - biphase - monophase, 60 Hz.|
|Crate dimensions||Length = 1000 mm, Width = 700 mm, Height = 1300 mm.|
|Equipment Dimensions||Length = 700 mm, Width = 550 mm, Height = 1200 mm.|
|Gross Weight with crate||200 kg.|
|Net Weight||160 kg.|
|Production Capacity||16.9 a 158.5 quarts (16 to 150 liters) per hour (solids); 300 to 1000 liters per hour (ice cream).|
For small, medium, or large sized ice cream companies that have experience in continuous lines of production. This equipment is used for chocolate flakes, cream with raisins, flavors with chestnuts, granulates in general, strawberries with pulp, and much more.
1 IF 900 + from 1 to 4 Super C