High Quality Ice Cream Production Line Automatic Making Ice Cream Processing Line

• Customization: Available
• After-sales Service: 1 Year
• Warranty: 1 Year
• Model NO.: WS
• Process: Frozen and Chilled
• Power Source: Electric
• Certification: CE, ISO9001
• Automatic Grade: Automatic
• Application: Milk, Yogurt, Milk Powder, Cheese, Ice Cream
• Customized: Customized
• Power: 25-120kw
• Sterilization Method: High Pressure Hot Water
• Filtering Method: Mechanical Filtration
• Packing: Carton & Bagged
• Cooling Mode: Wind Cooling & Water Cooling
• Transport Package: Export Standard Package
• Specification: 1000Pcs/H to 6000Pcs/H
• Trademark: WS
• Origin: Shanghai, China(Mainland)
• HS Code: 8438800000
• Production Capacity: 50set/Year

Product Description

Emulsification tank

Duplex filter

Homogenizer

Fully emulsify oils (such as cream, palm oil) with aqueous raw materials (such as milk solution), and break the oil particles through high-speed stirring or shearing to form a stable emulsion and prevent layering.

This street light features high brightness, energy saving, environmental protection, and easy installation. It has a waterproof rating of IP67 and has passed CE certification. It is suitable for schools, parks, roadsides, factories, squares, etc. It has a warranty period of 3 years. Moreover, we can provide various styles to meet your needs.

This street light features high brightness, energy saving, environmental protection, and easy installation. It has a waterproof rating of IP67 and has passed CE certification. It is suitable for schools, parks, roadsides, factories, squares, etc. It has a warranty period of 3 years. Moreover, we can provide various styles to meet your needs.

Plate pasteurizer

Aging tanks

Freezing machine

Low temperature sterilization (such as 65-75 ℃, maintained for 30 minutes) or high-temperature short-time sterilization (HTST, such as 80-85 ℃, maintained for 15-30 seconds) is used to kill microorganisms while maximizing the preservation of raw material flavor and nutrition.

Let the cooled raw materials stand at 0-4 ℃ for 4-24 hours ("aging") to fully hydrate the protein and stabilizer, increase the viscosity and elasticity of the liquid, make it easier to mix air during subsequent freezing (increase expansion rate), and improve the smoothness of the taste.

Low temperature freezing: The raw materials are stirred in a refrigeration cylinder at -5 to -8 ℃, and the water gradually forms tiny ice crystals (diameter<50 μ m) to avoid the rough taste caused by large ice crystals.

Specification

Raw material		Milk powder/fresh milk/sugar/water/chocolate
Final product		Cup ice cream/stick ice cream/cone ice cream/popsicle
Capacity		200-1000kg
Productivity		97%
Plant need		200-800
Workers need		3-7

Product Details

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