Commercial Vertical Making Hard Ice Cream Machine

1. The vertical structure has high efficiency.With the vertical condensing cylinder design, a capacity of 10-30L is available for selection, enabling batch production.

2. High-quality compressors provide stable cooling. Using fully enclosed imported brand compressors, it features high cooling efficiency, low energy consumption, and low noise. It can complete the freezing of one batch of ice cream in approximately 25 minutes.

3. Equipped with a scraper-type mixer, the cooling is uniform and the texture is smooth. The vertical mixing cylinder structure is adopted, and the mixer continues to scrape the ice cream raw materials on the inner wall of the refrigeration cylinder during the rotation process to avoid uneven local freezing. When mixing with air, puffing rate can reach more than 50%, the taste is fluffy and delicate.

4. Intelligent control, easy to operate. The mixing speed and freezing time can be set on the operation screen. Once the set conditions are reached, it will automatically stop.

5. All stainless steel body, sanitary and easy to clean. The whole machine is made of SUS304 stainless steel, corrosion-resistant, easy to clean, in line with food processing hygiene standards.

6. Multiple safety protections. The ice cream machine is equipped with a safety door protection and an automatic fault protection system. If any abnormality occurs during operation, it will automatically stop and give an alarm to ensure operational safety.

Ice cream production plants - for batch production of hard ice cream and Italian-style ice cream (Gelato)

Dairy processing plants - for processing milk ice cream and yogurt ice cream

Frozen food factories - for raw material preparation of frozen desserts and ice cream cakes

Central kitchens for large chain restaurants, cafeterias, and hotel kitchens - supplying ice cream for these establishments

Snack food factories - for research and batch trial production of ice cream products