Continuous Ice Cream Freezer

Application/Usage: To manufacture hard ICE cream and similar food products :

• The continuous ice cream freezer is a highly efficient freezing and whipping unit. This is a result of intensive development efforts and extensive trial runs to achieve a high standard of reliability and hygiene.

• The freezer is suitable primarily for the production of ice cream, sorbet and water ice, but it may be used also for cooling and freezing of other products, which can be pumped such as yogurt, fruit pulp, sauces etc.

• It is designed for operation in tropical country i.e. cooling tower water at 30/32°C compared to imported machine requires 15/20°C cooling water.

• Proven technology, simple construction, easy for operation and affordable maintenance cost.

• Novel designed freezing cylinder to optimize heat transfer efficiency by providing variable area for refrigerant, extended fins, multipass refrigerant circuit, multipoint injection of refrigerant and direct cooling by refrigerant. The variable area reduces friction losses in the evaporator.
• The freezing cylinder is manufactured by using high conductivity material and forming groove / channels on outer surface from the parent material only.

• Better patented design of freezing cylinder the suction temperature increases from (-) 30°C to (-) 22°C, results in increase in suction pressure by 0.75 kg/cm2 for R-404 a refrigerant.

• Operation of refrigeration system at higher suction pressure power consumption reduces for refrigeration system by 25% (twenty five percent).

• Very low maintenance cost.