CFI 800 E Continuous Freezer

CFI 800 E CONTINUOUS ICE CREAM FREEZER

PRODUCT DESCRIPTION CFI 800 E 

Scope of the Equipment

Freezing, mixing and whipping of ice cream mix and air to produce ice cream. Scraped-surface freezing cylinder.

Working principle 

The CFI 800E freezer is a self-contained unit ready to work, just connecting it to power, air, water and mix supplies. The ice cream mix is pumped into the freezing cylinder by a 2-stages volumetric piston pump with rotating head valve. A constant airflow is fed into the cylinder together with the mix. The freezing cylinder is cooled by the built-in R404A ( or R449 optional ) built-in refrigeration plant. During the flow through the cylinder, the product is whipped into the mix by a dasher. The stainless steel blades mounted on the dasher continuously scrape the frozen ice cream from the inside wall of the cylinder and goes directly to the outlet. A volumetric gear pump is extracting the ice cream from the cylinder and pushing it at cunstrant pressure to the filling machines.

Adjustable parameters 

The following production parameters can be easily adjusted during production: 

• Mix Flow 

• Ice cream Viscosity 

• Overrun • Cylinder pressure

Cleaning 

The freezer can be cleaned by connecting it to a central CIP system. During CIP the pumps are disengaged and large flow of detergent clean the components.. The cip program ensures that the pumps and dasher are activated at certain intervals during cleaning. All this gives maximum hygiene at minimum operational cost. 

The freezer is equipped with TRI clamp-type pipe connections on the mix and ice cream pipes

Nominal output 

200-800 litres of ice cream/hour. Nominal output figures are based on the following conditions and standard mix recipe: 

• Inlet of mix: +4°C 

• Outlet of ice cream: -6°C 

• Overrun: 100% 

Expected output for “Artisan Gelato” 

150-520 litres of ice cream/hour. Nominal output figures are based on the following conditions and standard mix recipe: 

• Inlet of mix: +4°C 

• Outlet of ice cream: -8°C 

• Overrun: 30%

Reference mix recipe (%) 

• Fat (HCO) 10.0 

• Skimmed milk powder 10.5 

• Sugar (sucrose) 12.0 

• Glucose syrup 5.0 

• Stabilizer/emulsifier 0.5 

• Total solids 38.0 

• Water 62.0 Upon receipt of the customer’s actual mix recipe, a more precise capacity and outlet temperature can be determined