• information

Ice cream is a kind of frozen food with volume expansion made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar as the main raw materials, adding appropriate amount of food additives, through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. It tastes delicate, smooth and cool.



Production technology:
Preheating → mixing of ingredients → sterilizing and homogenizing cooling (< + 5 ℃ ripening > 4 hours) → continuous freezing (air-3 ℃ - 6 ℃) → adding dry materials and fruit mixture → injection molding, injection and extrusion into cup or egg roll (flavoring material) → freezing → continuous hardening → (- 20 ℃) → frozen storage - 25 ℃ (0-9 months)






1Ice cream mix preparation module containing

2. Water heater

3. Mixing and processing tank

4. Homogeniser

5. Plate heat exchanger

6. Control panel

7. Cooling water unit

8. Ageing tanks

9. Discharge pumps

10. Continuous freezers

11. Ripple pump

12. Filler

13. Manual Can filler,

14. Wash unit




DESCRIPTION

-Formulation:
The ingredients used in ice cream production are: fat;milk solids-non-fat (MSNF);sugar/non-sugar sweetener;emulsifiers/stabilisers;flavouring agents;colouring agents.


-Weighing, measuring and mixing:
Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters.


-Homogenisation and pasteurisation:
The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 – 75deg for homogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85deg for about 15 seconds then cooled down to 5deg and transferred to an ageing tank.


-Ageing:
The mix must be aged for at least 4 hours at a temperature between 2 to 5degc with continuous gentle agitation. Ageing allows time for the stabiliser to take effect and the fat to crystallise.


-Continuous freezing:
•to whip a controlled amount of air into the mix;
•to freeze the water content in the mix to a large number of small ice crystals.


-Filling in cups, cones and containers;
-Extrusion of sticks and stickless products;
-Moulding of bars
-Wrapping and packaging
-Hardening and cold storage





Equipment list for 500l/h mini  ice cream production machine

no.

name

size

main technology parameter

1

high speed mixing tank

v=300l

sus304, single layer, high speed mixer 2900rpm, full open removable cover, breath valve, digital thermometer, adjustable legs, sample valve

2

centrifugal pump

q=5t/h

sus304,pump head 24m,hard alloy mechanical seal

3

tub filter

q=3t/h

sus304,100 mesh

4

high pressure homogenizer

q=500l/h

sus304,25mpa

5

plate exchanger

q=500l/h

sus304

6

ice cream aging tank

v=500l

sus304 stainless steel,heat insulated,heating or cooling jacket,top off-center vertical agitator,conical head,airtight manhole, breather valve,digital readout thermometer,supporters with adjustable feet

7

centrifugal pump

q=5t/h

sus304,pump lift 24m,hard alloy mechanical seal,inner shell bright-polished

8

ice cream freezer machine

q=500l/h

sus304,include refrigeration system

9

ice cream filling machine

q=500l/h

sus304,roll icecream filling machine

10

cip system

q=10t/h

sus304,0.5tx3

11

cip return pump

q=10t/h

sus304,pump head 20m,hard alloy mechanical seal

12

boiler

q=500l/h

sus304,electric heating type

13

refrigerator

air-cooled compressor,with fron as chilling medium,20000kcal

14

container for glycol water

v=500l

sus304 stainless steel material,pu heat insulation,thermometer,adjustable feet

15

centrifugal pump

q=3t/h

sus304,pump head 24m,hard alloy mechanical seal

16

instant cool room

v=25m3

cool with freon,working at -28°C

17

electrical control pannel

control all the machines of the mini unit

18

fittings and valves

juice pipe,glycol pipe,freon pipe





Feedback form contact with us
Product Catalog