Ice-creamfreezing refers to two technologies: the first is removing energy and theformation of crystals. The second is aeration to make the ice cream softer.Inthe MEC Continuous Freezer, the ice-cream base is frozen andwhipped simultaneously to create a smooth, creamy and cold refreshingtaste. Air is added to the process via a pump making it feasible to attain aeration levels of well over 100%. It is a widely-used machine to commercially produce large volumes of ice cream, gelato, sorbet and other frozen treats.


Main Features

* Low product loss

* Uniform product quality

*Robust Design


Major Freezer Capacity:

Model

L/h

Control

Method

Input Temp

Overrun

Gas Type

Power

Size (L*W*H, mm)

CF300

300

Semi-automatic

≤2°C

100%

R404A, R507C

10kw

1600 * 1030 * 1820

CF600

600

Semi-automatic

≤2°C

100%

R404A, R507C

24kw

1100 * 1500 * 1900

Full-automatic

CF700

700

Full-automatic

≤4°C

100%

R404A

26kw

1100 * 1600 * 1900

CF1000(NH3)

1000

Semi-automatic

≤5°C

100%

Ammonia

32kw

2000 * 800 * 2100

CF1000(FREON)

Semi-automatic

≤5°C

100%

R404A

60kw

2000 * 800 * 2100

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MEC
Tel : +86 0411-39803771
WhatsApp:8613504281756
Fax : +86 0411-39803301
Address :28/F,World Trade Center,No.25,Tongxing Street,Dalian,China

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