Continuous freezing and the incorporation of air is the first step in transforming ice cream mix to delicious and attractive ice cream products. Ice cream mix can be frozen in batch or continuous freezers.
The feed liquid of ice cream can be pumped into the Freezing cylinder together with air through the Mixing pump with air-in regulator valve. It is mixed by the mixing scraper and frozen by the cryogen in the entresol. Ice cream frozen on the wall is removed constantly by stainless steel blade on the mixing scraper. Finally the feed liquid forms well-organized ice cream with right overrun under the pressure of the pump and then adjustable constant-pressure valve after it is continuously frozen, scraped and mixed with air.
As a kind of ice cream production equipment, there are different capacity of Snowball Machinery Ice Cream Continuous Freezers, from 50L to 2000L. More information http://hiicecream.com/category/cid/73.html