Ice Cream Processing Line & Turnkey Plant Solutions | Triowin - Experienced supplier of Milk processing line, Fermented milk product processing line,Milk powder processing line, Milk fat product processing line, Cheese processing line,Ice cream processing line

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Core Equipment

Dairy Engineering

Ice Cream Processing Line

Dairy Processing and Engineering

Introduction

Ice Cream Processing Line

Ice cream production plant is the same as other dairy processing plant. We can provide the turnkey solution for the project of ice cream production line and the ice cream making machine is suitable for dairy factory and industrial research.

From mixing, homogenization and pasteurization , Freezing , Extrusion systems to clean-in-place plants, we tailor the best technologies to address your main pain points. User-friendly, enterprise-wide automation software and hardware solutions help to optimize every process line and operating parameter, without tying you in too expensive, complicated service and upgrade plans.

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Advantages

▪ Can be designed according to the special requirements of users
▪ Different terminal products can be produced on the same production line
▪ A wide range of product varieties can be obtained
▪ Aromatic substances can be precisely added and mixed
▪ High output and low loss
▪ Apply high technologies to save energy consumption
▪ The monitoring system for the entire production process
▪ Vivid and intuitive display, with all process parameters printed

Technical features

Materials: Sugar, non-sugar sweeteners; emulsifiers, stabilizers; pigments; flavors (spices); fat; non-fat milk solids (MSNF)

Weighing, dosing and mixing: dry materials need to be weighed, while liquid materials can be weighed or volumetrically measured.

Homogenization and pasteurization: The ice cream mix flows through a filter into a balance tank and is then pumped into a plate heat exchanger where it is preheated to 73-75°C. After homogenization at 140-200 bar, the mix is pasteurized at 83-85°C and kept warm for 15 seconds. The pasteurized mix is cooled to 5°C and then fed into an aging tank.

Aging: The mixture must be aged at 2-5°C for at least 4 hours. Stir continuously during aging. Aging provides time for the stabilizer to take effect and for the fat to crystallize.

Continuous freezing: A certain controlled amount of air is stirred into the mixture; the water in the mixture is frozen into a large number of fine ice crystals.

Other excipients: Fruit, nut or chocolate chips can be added to the ice cream immediately after freezing. This can be done by connecting a bellows pump or a dry material filler to the ice cream machine.

Filling: cup, cone and container filling; extrusion of products with and without sticks; molding of products with sticks; packaging; hardening and refrigeration.

Features

Working capacity	10 tons/d-500 tons/d
Products	- Soft ice cream - Ice cream with flavor - Ice cream with nut - Sherbet ice cream - Dessert ice - Water ice - Ice cream in varied package:
Packaging	Paper/plastic cups; paper/plastic carton; corn; ice bar