Pro 4 - Ice Cream Machines

Economic machine to produce aerated ice cream

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Pro 4 Batch Freezer

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

This process is known as “discontinuous” or “batch” freezing. In accordance with these terms, we put a limit on the quantity of mixture used per cycle, differing 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.



100 liters of ice cream per hour up to 12 liters per cycle

Exclusive Ecostart System (Patented)

Start and soft blade and scrapper shutdown. Longer lasting equipment shelf life. Savings up to 20% energy compared to competition.

Front inlet for ingredients

A funnel with hydrodynamic format avoids mixture accumulation and it is easy to operate

Protection grid Inlet/outlet

Has a wide exit for very fast ice cream extraction

No water drops in the ice cream

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

Ice cream quality

A triple dasher allows soft and creamy ice cream extraction


Comfortable height for easy operation; panel with a good visual inclination and side handles; easy to operate and move from one place to another; container support with adjustable height, for containers up to 12 liters

Light and Durable

Easy to move, performs well under heavy operation


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 tilting frontal lid is accidentally opened. Lid easy to mount, dismount, and clean

Flavor change

6 small self-adjustable blades in a helical dasher guarantee complete ice cream extraction.

Easy maintenance

Self-adjusting dasher and quick cutting blades easily replaced by the operator

Thermal bearings insulation

Increases the mechanical system’s durability


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


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

2. The ice cream quality is incomparable, because all of the high-end technology used in large machines is also applied in this machine, 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. It allows small quantities of ice cream production per beat, very important for people that work with a variety of flavors.

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

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 is it more hygienic, but also provides better texture, flavor, color, aeration, time of conservation, melting resistance, and others qualities easily noticed by finicky consumers.

Technical data

Technical Details
Electrical Installation 220 V, monophase -biphase, 50/60 Hz.
Consumption of electricity 3,9 kW.
Crate dimensions Length = 1050 mm, Width = 700 mm, Height = 1500 mm.
Equipment Dimensions Length = 720 mm, Width = 500 mm, Height = 1313 mm.
Gross Weight with crate 180 kg.
Net Weight 140 kg.
Production Capacity 60 to 100 liters per hour.
Condensation Air.

Suggested use

1 Pro4 + 1 Turbo8 - For aerated popsicles production

1 Pro4 + 1 PP110 - For pasteurized ice cream production

From 1 to 5 Pro4 - For modular increase of ice cream production