Audited Supplier
Provide Equipment Inspection Certificate
1 Year
Icr Cream Processing Line
Electric
ISO9001
Automatic
Milk, Yogurt
Customized
100L-100L, Can Be Customiuzed
Zhangjun
Wooden Packeage
customized
Jiangsu, China
8424899990
Product Description
Product IntroductionThe following is a full process introduction of an ice cream production line in English:
- Raw Material Preparation
- First of all, high-quality raw materials are carefully selected, including milk, cream, sugar, flavorings, stabilizers and other ingredients. These raw materials must meet strict quality standards. The milk and cream are sourced from healthy dairy cows to ensure rich milk flavor and high nutritional value. The sugar is carefully measured to control the sweetness of the ice cream. Flavorings such as vanilla extract or chocolate powder are added to create different flavors, and stabilizers are used to improve the texture and stability of the ice cream.
- Mixing
- The selected raw materials are transported to the mixing tank. In the mixing tank, they are stirred evenly at a certain temperature and speed. Usually, the temperature is controlled at about 40°C - 50°C to ensure that the ingredients are fully dissolved and mixed. High-speed agitators are used to make the mixture uniform, forming a homogeneous liquid mixture. During this process, strict quality control is carried out to ensure that the proportion of each ingredient is accurate and the mixture has good fluidity and stability.
- Pasteurization
- The mixed liquid is then pumped into the pasteurization equipment. Pasteurization is carried out at a high temperature of 72°C - 75°C for 15 - 30 seconds or at 85°C - 90°C for a shorter time. This process can effectively kill harmful microorganisms in the mixture, such as bacteria and viruses, to ensure the safety and quality of the ice cream. After pasteurization, the mixture is quickly cooled to about 4°C to prevent the growth of remaining microorganisms.
- Homogenization
- The cooled mixture is sent to the homogenizer. Under high pressure, usually 15 - 25 MPa, the fat globules in the mixture are broken into smaller particles and evenly distributed in the liquid. This makes the texture of the ice cream more delicate and smooth, and improves its stability and emulsification effect. The homogenized mixture has a more uniform structure, which is conducive to better shaping and taste of the ice cream in the later stage.
- Aging
- The homogenized mixture is transferred to the aging tank and aged at a low temperature of about 4°C for 4 - 24 hours. During the aging process, the proteins and fats in the mixture interact and aggregate, and the air bubbles are evenly distributed, which is helpful to improve the texture and taste of the ice cream. The aging time and temperature need to be strictly controlled according to different formulas and product requirements to achieve the best aging effect.
- Freezing
- The aged mixture enters the freezer. In the freezer, the mixture is rapidly cooled to -2°C - -5°C while being stirred. The stirring speed and cooling rate are precisely controlled to make the water in the mixture form small ice crystals and evenly disperse in the mixture. At the same time, a certain amount of air is incorporated into the mixture to make the ice cream have a certain expansion rate, usually 80% - 120%. This makes the ice cream softer and easier to scoop and eat.
- Filling and Shaping
- The semi-finished ice cream after freezing is filled into different molds or packaging containers through the filling machine. It can be filled into cones, cups, sticks or other various forms according to different product designs. The filling amount and accuracy are strictly controlled to ensure the consistency of each product. After filling, the ice cream is quickly shaped by cooling or other processes to make it maintain a stable shape.
- Hardening
- The filled and shaped ice cream is sent to the hardening room for further hardening. In the hardening room, the temperature is usually controlled at -20°C - -40°C. The ice cream is hardened for a certain period of time, usually 2 - 24 hours, depending on the size and type of the product. This makes the ice cream reach the required hardness and texture, which is convenient for storage and transportation.
- Packaging
- After hardening, the ice cream is packaged. The packaging process includes putting the ice cream into cartons, adding labels, and other operations. Automated packaging equipment is usually used to improve packaging efficiency and accuracy. The packaging should be tight to prevent the ice cream from melting and being contaminated during storage and transportation.
- Storage and Distribution
- The packaged ice cream is stored in a cold storage at -18°C or lower. During storage, the temperature and humidity of the cold storage are strictly controlled to ensure the quality of the ice cream. When it is time for distribution, the ice cream is transported to various sales points by refrigerated vehicles. The temperature in the refrigerated vehicles is also strictly maintained to ensure that the ice cream remains in a frozen state during transportation and reaches consumers in good conditon
| Model | Capacity | Steam consumption | Steam pressure | Ccoling water flow rate | lce water flow rate | Total power | Outline dimensions | Weight | Pipe diameter | ||
| (th) | (kg/h) | (bar) | (th) | (th) | (kw) | (L×W×H) | (kg) | Material | Steam | Medium | |
| BR16-BS-BL-1J | 1 | 50 | 2.5 | 1 | 3 | 12 | 3.2×1.4×1.8 | 760 | 32 | DN25 | 32 |
| BR26-BS-BL-2J | 2 | 100 | 2.5 | 2 | 6 | 12 | 3.4×1.6×2.0 | 930 | 38 | DN25 | 38 |
| BR26-BS-BL-3J | 3 | 150 | 2.5 | 3 | 9 | 15 | 3.8×1.6×2.0 | 980 | 38 | DN25 | 38 |
| BR26-BS-BL-4J | 4 | 200 | 2.5 | 4 | 12 | 15 | 4.0×1.6×2.0 | 1030 | 51 | DN25 | 51 |
| BR26-BS-BL-5J | 5 | 250 | 2.5 | 5 | 15 | 18 | 4.0×1.6×2.0 | 1090 | 51 | DN25 | 51 |
| BR28-BS-BL-6J | 6 | 300 | 2.5 | 6 | 18 | 18 | 4.2×1.6×2.0 | 1650 | 63 | DN32 | 63 |
| BR26-BS-BL-8J | 8 | 400 | 2.5 | 8 | 24 | 20 | 4.5×1.6×2.0 | 1770 | 63 | DN40 | 63 |
| BR56-BS-BL-10J | 10 | 500 | 2.5 | 10 | 30 | 22 | 4.8×1.6×20 | 1890 | 76 | DN40 | 63 |
