ydin zafer kursun cad no 7-b tuzla, istanbul, marmara
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详情
Production: **0 to **0 liters of ice
cream per hour, with **0% over run, at *5°C / *3° F final
temperature. Other than continuous production, this
equipment includes a pump which incorporates air into the ice cream
while it is being beaten and frozen. Only with this process is it
possible to obtain aeration levels (overrun) up to **0%. You may
notice, in big ice cream trademarks, that the ice cream container
only remains half full when it is melted. The explanation is
simple: when melting, the ice cream loses the air which had been
incorporated - half of the volume is composed of
air Two horizontal cylinders with high speed
dashers, the same system used by ice cream industries around the
world, assures finer texture and keeps ice crystals from
forming. Incorporated air (overrun): Adjusts from *0% to
**0%, with a working pressure from 2 to *0 bars, which allows
connections to fruit feeders, dispensers, or automatic filling
machines for cups, sundaes, cones, and containers, without losing
pressure - assuring stability and perfect aeration during
the
