Artisan Ice Cream Machine - Pro 16

A semi-automated machine that produces water based ice cream (pineapple, lemon etc.), milk based (chocolate, strawberry, vanilla etc.), and Italian ice. This process is known as “discontinuous” or “batch” freezing. In accordance with these terms, we put a limit on the quantity of mixture used per cycle, differing from the continuous process (used in ice cream industries), in which the mixture is continuously introduced through one side, and the ice cream comes out of the other side. The ice cream produced by Pro 16 is also known as artisan ice cream. Production: 100/120 liters (26/27 gal)/h, with water condensation, up to 12 liters / 3.17 gal per cycle (Production depends on the climatic conditions of the location where the machine is installed). Exclusive System Non-Stop compressor start (Patented): Prevents constant wear and tear on the compressor, increasing the durability and reducing up to 20% power consumption compared to the competition. Front inlet for ingredients: A funnel with hydrodynamic format avoids mixture accumulation and it is easy to operate. Protection grid: Inlet/outlet designed exclusive for fruits and solid ingredients; has a wide exit for very fast ice cream extraction. Ergonomics: Comfortable height for easy operation; panel with a good visual inclination and side handles; easy to operate and move from one place to another; container support with adjustable height, for containers up to 14 liters / 3.69 gal. Thermal bearings insulation: Increases the mechanical system’s durability. Cylinder: A high precision seamless tube with rounded edges allows a smooth flow of ice cream during the extraction process; easy to clean and 100% hygienic. Semi-continuous production: No need to disconnect the machine between each beat, increasing the production velocity and the the motor durability. Light and Durable: Easy to move, performs well under heavy operation. Link: https://www.finamac.com/en/products/pro-16/