Hard Ice Cream Making Machine
Pasteurize mix to 85°C to ensure the milk,cream mix is bacteria free and guarantee hygiene,then cool down to 4°C and aged.With regulation between high and low speed beating,the beater could efficiently cut macro molecular and homogenize the mix.this program is mostlyused process in gelato and ice cream making,as it ensures maximum hygiene.
The milk or egg yolk mixture is cooked to 65°C,then rapidly cooled down to 4°C and aged.While reserve its original texture,this more gentle processing ensure the products to the highest level hygiene with more nutrition.
|The minimum and maximum amount||9L/27L||18L/54L||36L/108L|
|Cool||Water cooling||Water cooling||Water cooling|