Soft ice cream machine
The new noise-free three-color soft ice cream machine can make soft ice cream of different colors.. The operation is simple, durable, high-end atmospheric grade, more stable performance, more efficient work, worry-free after-sales, super configuration, low noise, low price and good quality. Fashionable
● Suitable for places with large demand such as hotels, restaurant chains, commercial streets, schools, etc.
Product details:
Brand Name: Soft Ice Cream Machine
Model: CF868/2S
Power / power: 220V / 50HZ
Freezing cylinder capacity: 3.5KW
Output: 50-60L / H
Weight: 175kg
Refrigerant: R22 / R404a
Dimensions: 515 * 730 * 1480
Cooling method: air cooling
Product features:
The new noise-free three-color soft ice cream machine adopts imported Italian Embraco compressor with pre-cooling function.
Agitator:to stir mix well and prevent mix from sticking to the inner well.
Lack mic sensor:The machine will alarm when the mix is less than sensor level .The machine will stops when there is no mix.
● All stainless steel structure, microcomputer control, digital display
● Extra large refrigeration cylinder, extremely fast freezing, ice cream forming in 20 minutes
● Safety door protection, automatic fault protection, safe and reliable
● High-strength transparent door, can observe ice cream forming status
● Various voltages, frequencies and refrigerants for selection (220V / 380V 50Hz / 60Hz R22 / R404A)
● Stainless steel grid inlet, can add nuts and other accessories to make different flavor ice cream
● Adopt Chinese and foreign famous brand compressor
(Soft and hard) ice cream machine slurry configuration
Select the required powder, mix evenly according to the ratio of powder and water, and completely dissolve. The slurry must not have agglomeration, and the ratio of different powders to water is different. Generally, the ratio of powder to water is 1 to 3. The conventional (soft and hard) ice cream machine slurry configuration is basically the same.
Precautions:
A: The ratio of powder to water must be standard. More water will cause damage to the mixer and belt of the machine and increase the noise. If there is less water, the ice cream cannot be formed within the set temperature range.
B: The temperature of the slurry entering the machine is 3-35 ℃. Too low or too high temperature will affect the normal use of the machine.
C: The remaining slurry that has been refrigerated the next day cannot be directly put into the machine to make it, and it must be mixed with new materials and used.
Product image:
Company profile:
Mechanical equipment:
Product packaging:
