Used machines for sale
 Emulsor for ice cream
Main brands:
Irinox, Polo Sul Máquinas, Polos, Polos Tecnologia
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| Emulsor for ice cream |
Ice cream syrup emulsifier machines are essential equipment in the ice cream industry, playing a crucial role in creating the stable emulsion required to produce high-quality ice cream. Here is information about the function, operation and types of emulsifying machines commonly used in the ice cream industry:
1. Function of Emulsifying Machines:
Efficient Emulsification: The main function is to emulsify the ingredients of the ice cream sauce, creating a homogeneous and stable mixture of water, fat and other components.
Air Incorporation: Some machines also play the role of incorporating air into the mixture, contributing to the texture and creaminess of the ice cream.
2. Operation of Emulsifying Machines:
Ingredient Feeding: Ice cream syrup ingredients, including water, sugar, fats, emulsifiers and other additives, are fed into the machine.
Emulsification: The emulsifying machine uses elements such as propellers, dispersers or rotors to mix and emulsify the ingredients. This involves breaking down the fat particles into smaller droplets, allowing them to distribute evenly in the mixture.
Air Incorporation (Optional): Some machines may have a system to incorporate air into the mixture, creating a smoother, more airy texture in the ice cream.
3. Common Types of Emulsifying Machines:
Homogenizers: Used to reduce the size of fat particles and ensure uniform distribution in the mixture.
Vacuum Emulsifiers: Use a vacuum to remove unwanted air bubbles from the mixture, resulting in a smoother ice cream.
Continuous or Batch Mixing Equipment: Can be used for continuous or batch processes, depending on the production scale.
Combined Machines: Some machines integrate emulsification and freezing functions, simplifying the production process.
4. Manufacturing Process:
Pre-Mix: The ice cream sauce ingredients are pre-mixed and heated.
Feeding into the Emulsifying Machine: The mixture is fed into the emulsifying machine, where emulsification occurs.
Air Incorporation (Optional): If necessary, the machine can incorporate air into the mixture to create a lighter texture.
Cooling and Maturation: The mixture is cooled and matured to improve texture and flavor.
Transfer to Freezers: The mixture is transferred to freezers for the final process of freezing and forming the ice cream.
In summary, emulsifying machines play an essential role in the industrial production of ice cream, ensuring the efficient emulsification of ingredients to create a high-quality final product. The choice of machine type will depend on the specific production needs of the industry. |
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316 L stainless steel column shaker.
With engine.
It has no agitator.
Approximate dimensions:
Total height: 2050 mm. (photo 8)
Height to rod fitting: 1640 mm. (photo 9)... |
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Aerator for ice creams.
pastes, creams and other Products.... |
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Visitation: Schedule date for visitation and check equipment availability. Merely illustrative images.
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Photos and images sent by email will be considered as ad authorization on our websites and marketing.
Camargo Industrial has no responsability for the data delivered by the advertiser, (Operation, technical, maintenance, warranties, technical delivery) and registration of the same data, exempting Camargo Industrial responsibilities on the veracity of the information described, civil and criminally.
The advertiser declares that the equipment is their property, settled without alienation, pending fiscal or judicial attachment.
Standard Work Safety of Machines and Equipment (NR12): 12.1.1. Camargo Industrial does not participate in the use phase construction, transport, assembly, installation, adjustment, operation, cleaning, maintenance, inspection, decommissioning and dismantling of machinery or equipment, any such liability of the seller attributes and / or buyer, relieving - any responsibility Camargo Industrial.
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