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
• Package Size: 0.00cm * 0.00cm * 0.00cm
• Package Gross Weight: 0.000kg

Product Description

Introduction 

Application  

Features  

Ice cream production line is a combination of equipment used for large-scale production of ice cream. 
   It includes a raw material processing system that can mix and filter raw materials; a homogenizing device that refines and evenly distributes particles such as fat globules to make the taste delicate; an aging system that hydrates ingredients such as proteins at low temperatures to optimize the texture; a freezing system that stirs and mixes air while freezing to give it an expansion rate and a soft taste; and a molding and packaging system that molds and packages the ice cream in different forms to protect the product and facilitate storage and transportation, including cones, cups, boxes and other types.

 Ice cream production lines have a wide range of applications. They are used by large ice cream manufacturers to batch produce traditional ice cream, sugar-free ice cream and low-fat ice cream in various flavors to meet the health and taste needs of different consumers. At the same time, they are also used to produce compound ice cream containing fruit particles, chocolate chips and other ingredients.

 1.  The entire machine line is made of stainless steel, which is sturdy and durable, beautiful, and easy to clean and maintain.
 2.  The mixing tank is designed with high shear function, which can break up the material particles and mix them evenly; the tank has a double-layer structure with heating function, so the material can be mixed faster after being heated.
 3.  It can automatically complete a series of tasks such as mixing, sterilization, homogenization, cooling, aging, freezing, filling, etc., which greatly reduces the time and workload of manual operation, improves the production speed, and can meet the needs of large-scale production.
 4.  The production line can precisely control each link in the production process, such as temperature, time, pressure and other parameters, to ensure that each batch of ice cream can be produced in accordance with standard process requirements, thus ensuring the stability and consistency of product quality.

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

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