Ice Cream Pasteurization Machine|Product specification|Product Features|Product Advantage
Our offered machine is manufactured using best quality raw material and advanced technology in tune with international quality norms. This machine is compact and easy to operate.
It can be used in any ice cream workroom for producing various kinds of ice cream and Gelato mix, under fully hygienic condition .
Temperature raises to 85℃（or any temperature needed），and stays at 85 (or any temperature needed) for five minutes to kill bacteria, then rapidly cools down and stays at the temperature of 4 ℃ for ageing for a specified period of time or even overnight to make the mix more creamier.
1. User-friendly and simple operation.
2. Computer-controlled machine designed to regulate both high temperature pasteurization at 85℃ and low temperature pasteurization at 65℃.
3. In addition to ensure the Gelato mix is bacteria free, the pasteurizing and ageing process activates and stabilizes the ingredients to improve the taste and texture of the finished product.
4. We use the turbine mix to make the well-proportioned heating temperature of all the vat pasteurizers.
5. Different size turbines are adopted for the 20L and 35L machines, so you don’t need to worry about the function of the mixing while heating.
6. The pasteurizing and ageing process takes about 2 hours.
7. The pasteurizing machine is also an ageing machine, so it ends up with a more creamy mix and you can keep it cold in the machine until it is needed.
8. The sound signal will warn the operator when the entire pasteurizing cycle is finished.
1. Pasteurization
If you sell out ice cream at night the system automatic setup Pasteurization : Can kill the bacteria that produce inside the machine from -5℃ → 65℃→ -5℃process ( disinfect the loading cylinder and raw material inside , then refrigerate to booking status ). so you can keep the machine each 14 days one time.
2. Controller
The control panel clearly shows the internal functions of the machine. You can clear the machine inside the temperature and timely.
Document：
16027242109694.pdf
The answer is simple. First of all, there is a high content of protein in soy. That is the reason why it is used in soy-based ice cream. The second reason is that it can lower the cholesterol level in your body. This is because soy is rich in phytoestrogens, which can lower the cholesterol level in your body.
Corn syrup is used as a sweetener and as an emulsifier. It is usually used in combination with milk solids, and has a freezing point much lower than that of milk solids. When adding corn syrup to milk solids, it lowers the freezing point of the mixture, which allows it to freeze more quickly.
When I make ice cream, I usually use pasteurized eggs, which means the eggs have been heated to a certain temperature and then cooled. It's not safe to eat raw eggs, but a little heat won't hurt them.
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