Super C Plus - Continuous Freezer For Ice Cream Production

A fully automated machine that produces water based ice cream (pineapple, lemon etc.) or milk based (chocolate, strawberry, vanilla etc.) with a high incorporation of air. *This machine is not certified by ETL/UL/NSF rules. *Please check the laws in your country about food preparation before finish your purchase. Ice cream is produced uninterruptedly, differing from machines that produce ice cream in predetermined quantities per beat. This means that it is not possible to make small quantities of ice cream with varied flavors. Once the production process is determined, this machine produces the only one flavor of ice cream, until the container from which the mixture is being withdrawn is emptied. Other than continuous production, this equipment includes a pump which incorporates air into the ice cream while it is being beaten and frozen. Only with this process is it possible to obtain aeration levels (overrun) up to 120%. You may notice, in big ice cream trademarks, that the ice cream container only remains half full when it is melted. The explanation is simple: when melting, the ice cream loses the air which had been incorporated - half of the volume is composed of air. Production: 250 to 400 liters (66.04 to 105.67 gal) of ice cream per hour, with 100% over run, at -5°C / 23° F final temperature. *Production depends on the climatic conditions of the location where the machine is installed. Ice cream quality: Two horizontal cylinders with high speed dashers, the same system used by ice cream industries around the world, assures finer texture and keeps ice crystals from forming. Incorporated air (overrun): Adjusts from 50% to 120%, with a working pressure from 2 to 10 bars, which allows connections to fruit feeders, dispensers, or automatic filling machines for cups, sundaes, cones, and containers, without losing pressure - assuring stability and perfect aeration during the dosage. link: https://www.finamac.com/en/products/super-c-plus/