Equipment developed for pasteurization of ice cream syrup, keeping it cool through the bank of cold water, preventing the proliferation of pathological bacteria, improving the ability to incorporate air, texture, body and greater resistance to melting of ice cream. ice cream machine.

For the production of syrup for ice cream, including mixing, pasteurization, homogenization and cooling that takes place through a bank of ice water installed on the cooling plate to effect the heat exchange.

Chilled water plant used to cool cooling plates in a pasteurization system, through the thermal exchange of heat, maintaining the temperature of the ripening tanks. G.A.G for better performance works using as a fluid ethylene glycol or anhydrous alcohol above 92% to a mixture of 40% ethylene glycol or alcohol and 60% water.

Equipment developed for maturation of the ice cream syrup, keeping it cool through the bank of cold water, preventing the proliferation of pathological bacteria, improving the ability to incorporate air, texture, body and greater resistance to melting of the ice cream.

Freezing the mixture through pumping with addition and control of air transforming it into ice cream.

Freezing the mixture through pumping with addition and control of air transforming it into ice cream.

Equipment developed to inject and mix liquid products like syrups, toppings and chocolate syrup evenly with ice cream. Adaptable in any continuous producer. It has speed control and injection and mixing, allowing the operator to determine the volume of liquid to be injected, as well as the sizing of the chocolate syrup for making flake ice cream.

Continuous addition of pieces of candied fruit, fresh fruit, sprinkles such as chocolate, chestnuts, etc. We emphasize that ingredients in the form of sticks, sensitive to moisture or that have a tendency to agglomerate are not suitable for dosing. Fruitmix was designed to connect to a continuous producer with a capacity of 300 to 1200 liters per hour.

Chocfruit is designed to connect to continuous freezers that have a capacity of 400 to 1000 liters per hour. The unit includes a vane pump for adding ingredients. The dosing screw and blade motors are controlled via potentiometers. The mixer always works at a nominal speed, so that a better distribution of the ingredients is achieved. The machine has a control panel for all functions and is constructed entirely of stainless steel, which allows efficient cleaning.

pasta ice cream filling machine for cups in various shapes and sizes

Freezing the mixture by pumping the fluid (alcohol), turning it into popsicle.
Picopolos’ production capacity is 1000/2000/3000/4000/6000/8000 popsicles per hour, under the conditions: syrup inlet temperature 4 ° C, shapes up to 70 ml.

Freezing the mixture by pumping the fluid (alcohol), turning it into popsicle. The production capacity of Picopolos varies according to the model. See more features on the back.

Polospack is an easy-to-use machine that allows you to pack popsicles of different sizes, giving rhythm and quality of production

Accessory designed to facilitate the placement of popsicles in any packaging.

Equipment designed for the automated alignment of toothpicks, facilitating insertion into the popsicle forms and streamlining the manufacturing process. Provides the best performance of the popsicles producer.

designed to align the popsicle at the exit of the packaging, facilitating the accumulation of the product to store them in the distribution boxes.

Equipment intended for the filling of popsicles through the continuous ice cream maker, giving an extruded popsicle effect, forming a popsicle of dough, which in turn will end the process at the popsicle maker. The production capacity of Megadoser is relative, considering the type of continuous producer.

Equipment intended for the filling of popsicles.

Dosage of gravity syrup in popsicle forms of different models cavity by cavity through self-aspirating pumping controlled by a PLC giving a pattern and rhythm to the production of popsicle or pallet

Syrup suction controlled by a PLC giving pattern and rhythm to the production of popsicle or pallet