ICE LINE Automatic lines for ice cream production
The main task of the extrusion line is portioning, shaping, and instant freezing of ice mixture and packaging of frozen ice.
Technologies used in the construction of a new spiral conveyor and in a quenching chamber provide lower operating costs by applying the latest advances in the field of refrigeration and mechanics.
The basic elements of the extrusion line:
Ice-cream mixture is a blend of several ingredients prepared for pasteurization process.
Ready ice-cream mixture is transmitted by special pumps for a thermal treatment process to kill bacteria at the temperature of up to 90 ° C, and subsequently it undergoes the process of homogenization under pressure of up to 200 bar.The next step is to cool the mixture to 4 °C and pump it to the tanks where it is being frozen within the continuous movement.
The standard line of capacity up to 7,000 pph requires three tanks, each of 2000 liters.
After the production process the system of pipes, pumps and sections of mixing, pasteurization, homogenization, along with the tanks have to be cleaned with help of an automatic CIP station.
CIP station introduces cleaning agents under high pressure into the system and controls the cleaning efficiency by a set of special conductometeres.
After the process the system is fully cleaned and does not require manual washing.
In this process, the mixture is changed into a kind of a frozen cream in which the content of air during the freezing process increases up to 110%. It means that 50 ml of ice-mixture taken from the tanks, increases its volume up to 105 ml after the freezing process.
For two-color ice-cream production 2 freezers are required.
The main task of the extrusion line is to dose a required amount of ice-mass,, to form a shape of ice cream, freeze instantly at - 40 ° C, glaze with chocolate and finally wrap the ice-cream with a thermo-sealing foil.
The line allows to produce ice cream of various shapes, colors and volumes.