Ice cream in cups are extruded from the continuous machine at -6 to-9C, but the time needed for the handling, metal detection, and boxing allows the ice cream to warm. This can cause ice crystals to form when the cups enter the cold room, damaging the texture.
The usual solution is to lower the cup temperature in a hardening tunnel, such as the one above and below, as soon as the cup leaves the cup filler. A belt runs the cups into a rectangular freeze chamber that reduces ice cream temperature to -35C in about 30 minutes.
Working temperature of the tunnel:<-35 °C
Basic machine: -inspection door with safety
handle inside, internal electrical light fittings
-prefabed floor stainless steel
-inside door stainless steel
-inspection door with safety handle inside,
internal electrical light fittings
This unique hardening chamber operates in the same way as a circular freeze tunnel, but uses recyclable gas, which is more environmentally friendly and also cheaper than flooding a freeze chamber with disposable CO2. The cups are placed in small baskets and manually transferred to the hardening tunnel conveyer as they come out of the cup filling machine. The basket runs thru the entire freezing system and the cups come out cold enough to continue thru the metal detection, boxing and transport to the cold room without warming excessively.
An important part of the hardening tunnel is the refrigeration pump, whch is available from a variety of companies. Thre quality and cost have been thoroughly researched by us and we can discuss your options when you are ready.
