ice cream maker
50 liter tank
100 liter tank
200 liter tank
300 liter tank
Maturation is an important step in the making ice cream and sorbet.
Located between pasteurization and churning, its actions and benefits are multiple, as we will see.
Our maturation tanks will leave your ice cream mixes (or sorbet syrup) to rest at + 04 ° C for 4 to 12 hours (or more) with gentle continuous stirring. During this period, the molecules will evolve towards a more stable structure. Your aromas will develop, the fat will crystallize and the possible stabilizers acted ... He will come out after passing through ice turbine or continuous freezer, a creamier ice cream, more plump and finer in the mouth.
Simplicity
Our ice maturation tanks are simple in design.
The ice cream mix is kept at + 04 ° C for a minimum of 4 hours up to 12 hours, with slow stirring in the tank.
autonomy
The machine works independently.
You start the cycle once the ice mix has been poured into the maturation tank and the cold is regulated to keep the product at the right temperature.
Characteristics
Simplicity
Autonomy
Robustness
With our ice cream ripeners , mature all your ice cream and sorbet mixes at + 04 ° C with mixing and stirring intermittently or continuously according to your preferences.
To have a quality artisanal ice cream mix before turbining, you place your pasteurized mix in the ice maturation tank, the machine cools at + 04 ° C from 4 hours to 72 hours.
The result is a smooth, shiny, creamy mix where the fat molecules have captured the flavors and aromas of your raw materials such as vanilla.
The consistency of a good ice cream is based on several aspects: balance of raw materials between dry extract, sweetening power, fat content, etc.
Target customers
| Reference | Useful Literature | Width | Depth | Height | Weight | Food |
|---|---|---|---|---|---|---|
| TMCG50 | 50 l | 560 mm | 520 mm | 1050 mm | 40 kg | SINGLE 230V |
| TMCG100 | 100 l | 720 mm | 680 mm | 1190 mm | 60 kg | SINGLE 230V |
| TMCG200 | 200 l | 1000 mm | 880 mm | 1220 mm | 100 kg | SINGLE 230V |
| TMCG300 | 300 l | 1100 mm | 980 mm | 1250 mm | 110 kg | SINGLE 230V |
Homogenization
The ice homogenizer plays a crucial role in the ice making process, ensuring that the ingredients are thoroughly mixed and that the final texture of the ice cream is smooth and uniform. This equipment reduces the particle size of fats and other solids such as sugar and stabilizers, which is essential to avoid crystallization and ensure a smooth and pleasant consistency in the mouth. Good homogenization directly impacts the perceived quality of the ice cream, by improving not only its texture but also by optimizing the release of aromas. To learn more about the importance of the homogenizer in creating premium ice cream, visit Hubert Cloix Ice Homogenizers.
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