Products Description
Ice Cream Pasteurizing Machine: Innovative Technology, Guaranteed Quality
The machine is equipped with a mixing system that has obtained a national utility model patent. This innovative design ensures that materials are fully and evenly mixed during the sterilization process, effectively preventing sedimentation and clumping, resulting in a smooth and delicate texture for ice cream and milk.
The Ice Cream Pasteurization Machine features an automatic cooling function at 85℃ or 65℃ (185℉ or 149℉). After high-temperature pasteurization, the system can automatically and steadily reduce the temperature to the appropriate maturation temperature according to a preset program, avoiding the impact of sudden temperature drops on product quality, making operation more intelligent and user-friendly.
Machine Operation and Precautions
1. Simple Operation: Connect the power supply, pour in the ingredients, select the mode (milk/juice), and start the automatic program. It will automatically remind you when finished.
2. Maintenance Recommendations: Rinse with a neutral detergent after use to prevent scale buildup from hard water; check the sealing rings quarterly.
3. Limitations: Not suitable for high-viscosity ingredients (such as concentrated cream); pre-diluting is required; use purified water for cooling to prevent contamination.
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|
Model |
YZP-30L |
YZP-60L |
|
Capacity |
30L |
60L |
|
Power |
2500W |
3500W |
|
Voltage |
110V or 220V |
220V 50/60HZ |
|
Working Time |
90 minutes |
90 minutes |
|
Temperature |
4-85℃ |
4-85℃ |
|
Machine Size |
450*840*1000mm |
450*840*1180mm |
|
Package Size |
650*1050*1150mm |
650*1050*1230mm |
|
Machine Weight |
115kg |
125kg |
|
Package Weight |
135kg |
145kg |
Both the 30L and 60L models are equipped with a stirring system that has obtained a national utility model patent.
This patented stirring system ensures a homogeneous and fine texture.
Application Scenarios
1. Ice Cream Production
Used for the sterilization and maturation of raw materials such as cream and syrup, ensuring sterility and a smooth texture in ice cream.
2. Dairy Processing
Used for the sterilization of milk, yogurt, etc., increasing yield and reducing microbial risks.
Advantages: Compared to traditional methods, this equipment is energy-efficient, environmentally friendly, and easy to operate, suitable for large-scale production, helping companies enhance their competitiveness.
