IX 600 - Ice Cream IncorporatorsFruit pulp and ingredient incorporator The introduction of pulps into ice cream has always been a challenge for the industry. They are essential for increasing flavors, such as strawberry pulp, caramel, diversified syrups, etc., in addition to adding water to the ice cream and also solidifying during freezing. These are substances that are difficult to mix uniformly into ice cream. Aerated ice cream is produced under high pressure, and introducing

Fruit pulp and ingredient incorporator

The introduction of pulps into ice cream has always been a challenge for the industry.

They are essential for increasing flavors, such as strawberry pulp, caramel, diversified syrups, etc., in addition to adding water to the ice cream and also solidifying during freezing. These are substances that are difficult to mix uniformly into ice cream.

Aerated ice cream is produced under high pressure, and introducing pulps under this condition has always been a challenge for machinery manufacturers.

The Finamac incorporator was developed not only to introduce these ingredients into the ice cream, but also to maintain pressure in the line, enabling the equipment to be connected to automatic filling machines.

The ice cream extracted from a continuous freezer passes directly through the incorporator, and from there it is conducted to the filling machine. The incorporator introduces pulps into the ice cream under high pressure.

Products produced and/or pumped with the equipment:

- Marble effect in ice cream;

- Toppings;

- Dulce de leche;

- Caramel;

- Chocolate syrup;

- Various syrups;

- Fruit ice cream with incorporated pulp (strawberries, pineapples, rum raisins);

- Flake ice cream made with melted chocolate mixture;

- Various types of viscous liquids;

Advantages:

1. Possibility of adjustment in the quantity to be introduced, as well as the homogeneity of the mixture.

2. From small to large quantities of ice cream, being able to work with a small continuous freezer, several at the same time, or a single large one.

3. State-of-the-art technology for introducing pulps into ice cream.

4. Ice cream mixed under high pressure is of superior quality, not only in terms of hygiene without contact with air, but also in texture, flavor, color, aeration, shelf life, resistance to melting, and many other characteristics appreciated by the most demanding consumers.

Intended for

For small, medium, and large producers who have experience with continuous production lines. Essential for the production of strawberry ice cream with pulp and others.

* Equipment production depends on climatic conditions and the installation conditions of the locations where the machines are installed.

* 50 Hz machines may incorporate up to 20% less than reported.

Technical Specifications

Wattage: 0,65 W.

Crate Dimensions: Width: 745 mm / 29.33 in, Height: 1440 mm / 56.69 in, Length: 940 mm / 37.01 in

Equipment Dimensions: Width: 650 mm / 25.59 in, Height: 1300 mm / 51.18 in, Length: 850 mm / 33.46 in

Gross Weight, With Crate: 100 kg / 220.46 lbs

Liquid weight: 60 kg / 132.28 lbs

Production Capacity: It attends from 200 to 600L (52.8 to 158.5 gallons) of ice cream/h.