Ice cream freezing
Ice cream freezing refers to two technologies: the first is removing energy and the formation of crystals. The second, which happens in parallel, is aeration to make the ice cream softer.
Ice cream freezing equipment for efficient and flexible freezing
We offer continuous ice cream freezers with capacities from approx. 40 l/h to 4,500 l/h (10 US gals/h to 1190 US gals/h), and the flexibility to handle thousands of different recipes by freezing, churning, blending and aerating the mix in the optimal way needed to produce delicious ice cream for virtually all tastes and occasions.
One highlight is our highly controlled freezing process, which means you get the most consistent end product with negligible variations between the morning's and the evening's output.
Efficient heat transfer enables rapid freezing, which prevents the build up of large ice crystals, and makes it possible to maintain a good mouth feel during a longer storage period.
When adding air, our equipment compensates for pressure variations in the outside air, to give you a product of completely even quality. Minimizing the variation in freezing also brings advantages downstream when it comes to viscous moulding, extrusion and filling.
Tetra Pak's first ice cream freezer was introduced in 1948 and some these models are still in operation today. Proof of their excellent quality and craftsmanship!
Equip quickly but pay slowly
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