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. A horizontal cylinder with a high speed dasher,
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% for ice cream and *0% for acai, 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 dosage
