The decrease in production time results in an ice cream with much finer granulometry than the conventional kind.
The ICE CLEAN cylinder is made with a thin and strong wall, which significantly increases its ability to freeze, reducing production time and power consumption. Ice cream freezing cylinders have been made of thick material for many years, without any control over the freezing process. Energy saving of the motor that moves it. Smooth finishing facilitates cleaning, maintenance and handling. Quick ice cream extraction at the end of the freezing, allowing the inside of the cylinder virtually clean. The incorporation of air in ice cream is precisely done to achieve high levels of consistency and creaminess. Blades supported on springs remove thin layers from the ice cream formed in the cylinder wall mixing it with the remaining liquid part. Its shape and rotation spread the liquid mixture all around the freezer cylinder, reducing the time it takes to freeze the ice cream. Ice cream beaterĭeveloped with fluid dynamic computer simulations, provides the following advantages: ICE CLEAN refers to ice cream, clean, sleek and healthy, in every way. The name CLEAN stands for the cleanliness of the components and the design. The ICE CLEAN line is the result of an observation and study throughout the years to break the current design of equipment for pasteurization and ice cream production in the world. A metal frame covered by steel folded sheets and that’s it. A freezing cylinder, a mixer, a lid and some functions that detect when the ice cream is ready.Ĭompetition among ice cream machine manufacturers have remained restricted on tradition only, based on "who has created the first machine", or on the launching of small construction details that have added little or nothing to the end result of ice cream produced.Īll machines have never lost the appearance of “the square box style" and have kept exactly the same design standards for many years. Most of them have concentrated on the electronics of the equipment, and even then, the functions remain the same. This machine will be certified for American/Canadian UL/NSF standards by the 2nd half of 2021 The ice cream machinesĭuring the past 50 years, few significant innovations have emerged in machine technology for producing artisanal ice cream. The most innovative batch freezer/pasteurizer for italian ice crem (gelato) !
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