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A50L Ice Cream Freezer
Runchen©FruntTM-A50 ice cream freezer 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.
Users can set parameters like the ice cream flow, overrun ratio, viscosity, etc through the HMI. Through calculating, the built-in PLC can automatic control functions of every part of the freezer to produce the needed ice cream product.
Action
Standard design
Runchen©FruntTM-A50 is an automatic continuous 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.
Air Mixing Pump
The pump is located on the front panel. There is an air inlet adjusting valve to pump the slurry and the air into the freezing cylinder.
Pressure Adjusting Valve
The valve is located in the ice cream outlet. There is a pressure adjusting valve to ensure a constant pressure of the freezing cylinder.
Operation
Operation panel
All function buttons are controlled by the HMI and easy to use.
Startup
- Set output
- Set overrun ratio
- Set viscosity of ice cream
- Start to produce
- Control the formula
- Alarm display
It's convenient that the machine can be directly operated after the water, power and gas are switched on.
CleaningOperational ComponentsThe cleaning of the freezer can be made through connecting the central CIP system. The connection of pipelines adopts clamps.
Technical Parameter
| Technical items | Parameters | Remarks |
| Built-in compressor | 4.5 KW |
|
| Refrigerant gas | Standard R507 |
|
| Content of the refrigerant | 2.8 Kg(6.17 LB) |
|
| Condensing medium | Water |
|
| Mixing motor | 0.75 KW |
|
| Hybrid motor | 0.37 KW |
|
| Total power | 6 KW |
|
| Air consumption | 0.5 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℃ |
800 L/h |
| Condensed water inlet connection | Inner diameter 16mm hose |
|
| Condensed water outlet connection | Inner diameter 16mm hose |
|
| Mixture feed tube, outside | 19 mm | 3/4" clamp |
| Ice cream discharging tube, outside | 25 mm | 1" clamp |
| Maximum overrun ratio | 100% |
|
Normal production
|
12～50 L/hour |
|
3～13 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% |
Customer Inquiry
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