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and engineering to meet the requirements for electrical
Aerated ice cream is produced under high pressure
3 months per year at full production
280 kg/year considering 11 working months
Pro 16 - Artisanal Ice Cream/Gelato Machine Oring Ring and engineering to meet theA semi automated machine that produces water based ice cream (pineapple, lemon etc.), milk based (chocolate, strawberry, vanilla etc.), and Italian ice. This process is known as discontinuous or batch freezing. In accordance with these terms, we put a limit on the quantity of mixture used per cycle, differing from the continuous process (used in ice cream industries), in which the mixture is continuously introduced through one side, and the ice cream
