Hardening

Before storage and shipping, ice-cream products must be hardened to increase their shelf life. Fast freezing in a hardening tunnel limits the growth of ice crystals and air bubbles to give you the desired ice cream texture. The conveyer system moves them to a tunnel set at -35°C~-38°C. Evaporators with high-speed fans constantly create a wind chill to keep the chamber temperature. They move slowly back and forth through the tunnel for a certain time until hardened. Then it will be stored and transferred to refrigerated warehouses until they are shipped to retail outlets.

MEC have 300-3000 kg/h Capacity, spiral or linear type, with or without CIP system options for your choice.