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Ice cream high-speed mixing tank, small high-shear emulsification tank, ice cream aging equipment.
In the industrial production of ice cream and ice cream, the emulsification and homogenization of the slurry are the core processes that determine the texture fineness, shaping effect, anti-melting properties, and shelf life of the final product. Traditional mixing equipment can only achieve simple mixing, which is prone to issues such as powder clumping, large fat particles, slurry stratification, excessive ice granules, and easy melting, severely affecting product quality. The high-shear emulsification tank for ice cream is a specialized homogenization and emulsification equipment specifically developed for the cold beverage industry. It is a critical essential equipment for high-end ice cream and ice cream production lines.(Food Processing Machinery Manufacturer Tel: 150*0646-5106)
The equipment employs advanced high-speed shear-rotor-stator structures. Through high-frequency shear, intense turbulence, impact refinement, and other physical processes, it rapidly disperses and integrates the raw materials such as milk powder, cream, sugar syrup, stabilizers, emulsifiers, and other ingredients. It can effectively break down large fat globules, eliminate powder clumping issues, and enable the formation of stable and uniform emulsion systems for both water-based and oil-based materials. This addresses the root causes of problems such as slurry stratification, floating oil, and sedimentation in production.
Compared to ordinary mixing tanks, high-shear emulsifying tanks achieve more thorough emulsification, resulting in finer particle sizes of the materials. The ice cream and frozen desserts produced are free of ice granules and particles, with a smooth, velvety texture upon consumption. A stable colloidal structure can significantly enhance the product’s expansion rate, ensuring that the final product takes on a full, plump shape and is less prone to collapse or deformation, making it more uniformly attractive. Additionally, it greatly improves the ice cream’s resistance to melting, slows down the rate of melting at high temperatures, extends the product’s shelf life, and significantly enhances its market competitiveness.
The equipment is constructed entirely from food-grade 304 stainless steel. The tank body is mirror-polished and has no sanitation blind spots, meeting the standards for safe production of food products. It is equipped with a variable frequency speed control system that allows for adjustment of the cutting speed according to different ice cream recipes, making it suitable for various cold beverage production processes. The layered temperature control design enables stable emulsification and low-temperature maturation, ensuring uniform taste for each batch of products.
The equipment supports CIP online cleaning. It is easy to operate, clean quickly, saves time and effort, and is suitable for medium- and small-sized factories and automated production lines for mass production. It is an ideal equipment for cold beverage companies to upgrade product quality, reduce production costs, and improve production efficiency.
The application scope of high-shear emulsification tanks:
1. Food and Beverages: Dairy products, ice cream, chocolate, soy milk, juices, jams.
2. Chemical Industry: lubricants, greases, heavy oil emulsification, diesel emulsification, disinfectants, pesticides, photoresist emulsions, rubber pastes, resin pastes, thickeners, fragrances, silica materials, carbon black, magnesium oxide, titanium dioxide, anti-stick agents, mold release agents, foam inhibitors, sealants, and more.
3. Cosmetics industry: detergents, conditioning agents, shampoos, moisturizers, perfumes;
4. Pharmaceutical industry: injectables, pharmaceutical emulsions, pharmaceutical ointments, health supplements, pharmaceutical suspension preparations.
5. Paper Industry: Pulp, adhesives, injection materials, resin emulsification.
Ice cream high-speed mixing tank, small high-shear emulsification tank, ice cream aging equipment.
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