Before storage and shipping, ice-cream products must be hardened. 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 certain time untilhardened. 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.
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