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Ice Cream Equipment

N1200L Ice Cream Freezer

Runchen Frunt^TM-N1200 is continuous freezer. The machine has a cold source of its own, and users can only need to connect the cooling water, electricity, compressed air and ice cream ingredients(slurry) to produce the ice cream. Ice cream ingredients and the air enter the freezing cylinder through the European imported gears mixing pump with an air inlet valve, and the freezing cylinder is refrigerated by the Freon compressor brought by itself, and the stirring scraper located in the freezing cylinder mixes the air into the slurry, and then the special stainless steel scraper mounted on the stirring scraping device continuously scrapes the ice cream on the freezing cylinder wall, and the ice cream discharges out of the discharging pipe.

Action

Mix, freeze and stir the slurry and air into ice cream. It can automatically produce ice cream with a uniform quality. Compared with intermittent production, its effective, reasonable and continuous production can reduce the cost and ensure the stability of the fluid.

Standard design

Frunt^TM-N1200 is an ice-cream freezer and fully meets the needs of food hygiene. The equipment is made up of the high quality refrigeration compressor and high quality parts, which is designed to meet the strict standards of hygiene, reliability and durability. All parts contacting the ice cream are made of 304 stainless steel.

Freezer Body
The freezer body is made of stainless steel. Two stainless steel sides of the freezer can be removed to facilitate repair personnel to repair other parts of the equipment.

Freezing cylinder
The surface with precision grinding of the freezing cylinder is hard chromium plating to achieve a smooth surface, therefore, the ice cream mixture materials can obtain excellent heat exchange and an effective freezing effect. It is equipped with a stainless steel stirring scraper with a blade which continuously rotates at a certain speed along the inner surface of the freezing cylinder to ensure a smooth and fine ice cream products. The power is conveyed to the stir wiper components by the main motor through the belt.

Refrigeration System
The refrigeration system is built-in Dorin semi-hermetic type compressor and uses Freon as the refrigerant.

Pump Body
Using FT imported from Europe as the ice cream ingredients mixing pumps. The power of mixing pumps uses the frequency control.

Operation of The Freezer

Operation panel

All function buttons are located on the front panel, simple and easy to use.

The following operational switches are included:

Startup/Turn off the mixing pump

Startup/Turn off the stirring scraper

Startup/Turn off the refrigeration system

Startup/Turn off the heating system

Ice cream output control

Ice cream viscosity display

Startup of The freezer
It's convenient that the machine can be directly operated after the water, power and gas are switched on.

Cleaning

The cleaning of the freezer can be made through connecting the central CIP system. The whole operation procedure can ensure the separation of the vane and pump body of the start moon pump, and the detergent of large flow rate can smoothly through from on side. The connection of pipelines adopts clamps.

Optional components

Use double piston pump to replace gear pump
Mixing transfer pump
Other spare parts

Technical data

Items	Parameters	Remarks
Built-in compressor	9.35 KW x 2
Refrigerant gas	Standard R404
Content of refrigerant	5.3 Kg(11.68 LB)
Condensate medium	Water
Mixing motor	9.2 KW
Hybrid motor	0.75 KW x 2
Total power	29.4 KW
Air consumption	2 m³/h
Compressed air consumption	6 bar
Compressed air mass, maximum moisture content	2.5 g/m³
Condensed water consumption: water in water pipe	≤+20℃	6000 L/h
Condensed water inlet connection	1"
Condensed water outlet connection	1"
Mixture feed tube, outside	38 mm	1 1/2" clamp
Ice cream discharging tube, outside	38 mm	1 1/2" clamp
Maximum overrun ratio	100%

Normal production

400～1200 L/hour

106～316 gallons /hour

The production volume is based on the following conditions:

Slurry input temperature	+5℃（+41°F）
Slurry output temperature	-5℃（+23°F）
Overrun ratio	100%

Standard ice cream formula

Grease(HCO)	Non-fat milk powder	Sugar(sucrose)	Glucose syrup	Emulsion stabilizer	Condensate content	Water	Total
10.0%	10.5%	12.0%	5.0%	0.5%	38.0%	62.0%	100%

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