Brief introduction:
This production line can finish raw material mixing, disinfection, even quality, cooling, aging, ,congealment, filling and hardening.
This production line is the automatic model, which can finish automatically from feeding to finished product
Electrical equipment art controlled in a centralized way, which doesn't need steam boiler and other coolingequipment
This production line can produce kinds of ice cream, such as cup ice cream,egg-tray ice cream,stick ice cream,chocolate coated ice cream,kernel ice cream and ice sucker, etc, by only 
changing the filling equipment. 

The whole ice cream production line consists of the following units:   
1. Water Treatment system 
2. Mixing and Sugar Melting tank
3. Pasteurizer and Homogenizer
4. Aging tanks
5.Freezer and Filling Unit
6. CIP Cleaning System
7. After Treatment Equipment, like conveyor, package or pallet, etc.
8. There are other assistant equipments used such as steam boilers, air compressor, cold water unit, etc.
9. Installation materials for the process pipeline, utility pipelines as well as electrical system are provided.
 
Process:
Mixing, disinfection, viscolizer machine------plate heat exchanger-----aging barrel-----cooling machine group------congealment machine-------automatic filling machine
 
Technical data:  
Feature: 
Complete in Set: Electrical equipment art controlled in a centralized way, no need to have steam boiler 
and other cooling equipment. 
 
Rich in Varieties: The production line can realize the changes of many varieties only by replacing its 
feeding head. It can produce cup ice cream, egg-tray ice cream, stick ice cream, chocolate-coated ice cream,kernel ice cream and ice sucker. 
 
Perfect in Service: We can install, adjust and test our equipment, train personnel, provide technology and prescriptions, all free of charge, until qualified products are made so as to ensure your investment is
 perfectly safe. 

Formulation:
The ingredients used in ice cream production are: fat;milk solids-non-fat (MSNF);sugar/non-sugar sweetener;emulsifiers/stabilisers;flavouring agents;colouring agents.
-Weighing, measuring and mixing:
Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters.
-Homogenisation and pasteurisation:
The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 - 75deg for homogenisation at 140 - 200 bar, the mix is pasteurised at 83 - 85deg for about 15 seconds then cooled down to 5deg and transferred to an ageing tank.
-Ageing:
The mix must be aged for at least 4 hours at a temperature between 2 to 5degc with continuous gentle agitation. Ageing allows time for the stabiliser to take effect and the fat to crystallise.
-Continuous freezing:
to whip a controlled amount of air into the mix;
to freeze the water content in the mix to a large number of small ice crystals.
-Filling in cups, cones and containers;
-Extrusion of sticks and stickless products;
-Moulding of bars
-Wrapping and packaging
-Hardening and cold storage