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Ice cream mixing Equipment

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

<span style="font-weight: 400;">Biotech and pharmaceutical development programs often require a mixing method that achieves both particle size reduction and complete cell lysis. When piloting production systems, it’s vital that you have complete control over the pressure to accommodate all cell types, and that the results of testing are completely scalable to full production.</span>
<h2>High-pressure homogenizer offering all configurations</h2>
<span style="font-weight: 400;">The DeBEE 2000 from BEE International is a complete pilot solution for high pressure homogenization in a highly compact format. Offering user-adjustable pressure control from 5,000 to 45,000 psi, the unit is suitable for a wide range of pharmaceutical and biotechnology applications and its modular design means lower costs of maintenance and repair.</span>

<span style="font-weight: 400;">This pilot unit also offers a wide range of options to suit all process and budget requirements, including Dual Feed, Dual Jet, control of cavitation, shear and impact and secondary additive feed for particle synthesis.</span>

<span style="font-weight: 400;">PLC control and HMI touch screen provide simple monitoring, and the unit is designed to be easily cleaned (Clean in Place) and portable.</span>

High pressure pilot homogenizer

<span style="font-weight: 400;">For any industrial pharmaceutical process that relies on high pressure homogenization it’s vital that the equipment used is robust enough to cope with the demands of continuous operation. More than this, modern production demands high levels of process control and automation, as well as seamless integration with plant controls and providing results that satisfy the highest regulatory demands.</span>
<h2>Homogenizer offering the highest level of automation, compliance and capacity</h2>
<span style="font-weight: 400;">The DeBEE 4000 series from BEE International is the company’s top-of-line homogenizing solution for high performance situations. Designed from the ground up to achieve the best results as efficiently as possible, the DeBEE 4000 uses DeBEE’s proprietary homogenization technology for unequalled results, coupled with a hydraulically driven vertical intensifier pumps with a slow stroke rate to provide higher pressure and higher process intensity, all with lower maintenance costs.</span>

<span style="font-weight: 400;">Featuring a PLC with bespoke HMI software and full-colour touch screen, the DeBEE 4000 offers easy access to several features including security modes and authorisations, integrations with plant controls using network data gathering, and dynamic visual schematics for at-a-glance system status and component parameters.</span>

<span style="font-weight: 400;">The DeBEE 4000 features a fully sanitary design making it ideal for pharmaceutical and biotech production, as well as use in the chemical industries.</span>

High pressure industrial homogenizer

<span style="font-weight: 400;">It’s vital that small units for experimentation can scale up with 100% accuracy. Ease of use, reliability and simple maintenance means increased work efficiency, and rapid cleaning and suitability for sanitary uses increase flexibility and improve return on investment.</span>
<h2>Cost-effective benchtop homogenizer with reliable and consistent process for R&amp;D</h2>
<span style="font-weight: 400;">The Nano DeBEE from BEE International is a market-leader in laboratory-scale homogenizers. Designed for maximum flexibility, the Nano DeBEE can be used for a range of procedures including cell disruption, particle size reduction, nano/micro emulsions and nano/micro dispersions. Despite the minimum sample size of only 5ml, the results obtained from the DeBEE are guaranteed 100% scalable to production processes.</span>

<span style="font-weight: 400;">Offering excellent value for money, the Nano DeBEE can operate at up to 45,000 PSI of pressure and yet it is simple to clean and maintain and it’s suitable for sanitary applications where required. A further major benefit is that DeBEE will provide new staff training for the lifetime of the product.</span>

High pressure electric laboratory homogenizer

<span style="font-weight: 400;">Offering lab-scale to small pharmaceutical production scale output for in one unit means maximum cost-benefit when acquiring a homogenizer. Capable of achieving a range of processes including cell disruption, particle size reduction, creating stable nano/micro emulsions and working with polymers and liposomes, this benchtop scale unit can operate at up to 15 litres per hour capacity, yet still offer lab quality results.</span>
<h2>Air-operated, compact, bench-top homogenizer suitable for a broad range of applications</h2>
<span style="font-weight: 400;">The Micro DeBEE from BEE International is a compact, laboratory-scale homogenizer that can also be used for small-scale production. This is an air-powered unit that can process as little as a single 5ml sample, up to as much as 15L per hour, offering exceptional flexibility.</span>

<span style="font-weight: 400;">Features that make it an excellent R&amp;D machine include maximum pressure of 45,000 PSI/3100 bar (at 150 PSI, 55 CFM). In addition, the back pressure can reach 5,000 PSI/350 bar, but this is adjustable to your specific process.</span>

Micro DeBEE is simple in operating, and exceptionally easy to maintain and clean (with no disassembly required), adding further to the value proposition.

High pressure air powered laboratory homogenizer

<span style="font-weight: 400;">For maximum value, a high-pressure homogenizer that’s suitable for both laboratory and pilot/small scale pharmaceutical production is the ideal choice. Full control over all process elements and 100% scalability coupled with cost-effective electric operation offers substantial cost-savings over alternative options.</span>
<h2>Cost-effective unit suited for both laboratory and pilot use</h2>
<span style="font-weight: 400;">The Mini DeBEE from BEE International is hydraulically driven homogenizer that is suitable for both laboratory use and in pilot plants or in small-scale production. Offering the highest process intensity available in its class, it will disrupt the toughest cells with the highest yield, or obtain the smallest particle size.  </span>

<span style="font-weight: 400;">With proprietary modular homogenising cell, the Mini DeBEE offers completely independent control of pressure, flow, cavitation, impact, shear and process duration. The minimal sample size of only 10ml makes it an excellent choice for R&amp;D and lab work. Because it guarantees 100% scalability, it can easily be transferred to pilot operations, or the machine itself can also be used for small-scale and batch production, offering continuous flow of up to 15 litres per hour.</span>

<span style="font-weight: 400;">PLC control with digital interface means simple operation and monitoring, with user-adjustable operating pressure from 2,000 to 45,000 PSI. Coupled with a wide range of options, this makes the Mini DeBEE suitable for application in the pharmaceutical, biotech, chemicals, cosmetics and food industries.</span>

Pilot high pressure homogenizer

Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometimes, come with bigger fruit pieces. To ensure these pieces are not destroyed in the fruit puree production process, the concentration stage needs to be handled very gently. In addition, in order not to heavily alter the physical and organoleptic properties of the fruit, a shorter cooking process time is needed.


<h2>Evenly heated fruit products for jams using a horizontal rotating coil</h2>
The Rotating Coil Concentrator from Ghizzoni is a fruit concentrating unit that features a patented rotating coil that distributes heat evenly enabling a shorter cooking time. The coil is heated by a continuous flow of steam and slowly rotates at around 10 cycles per minute; this makes sure that the product is mixed slowly and gently. Rotating Coil Concentrator design helps preserve the texture and natural taste of the fruits in preparation for <a href="https://making.com/yoghurt/">fruit-based yogurt</a>, puree, jam or marmalade production.

Concentrator for fruit puree preparation

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit pulp is a half-processed product, when delivering it, you need to make sure that its organoleptic features are intact and that there are no hidden burnt pieces.


<h2>Steam cooking through double wall heating with agitator and scraper</h2>
The Cooking Boule, from Ghizzoni, is a steam-heated cooking system that can also mix and scrape the inside wall of the bowl to minimize waste and avoid burning of the product. The ingredient dosage can be done manually through wheeled tanks or automatically. After the product is cooked, it can be discharged through a central drain valve opening or by simply tipping the bowl. Models of different capacities are available from 30 liters to 2,000 liters. The system also has a safety feature that stops the machine automatically when the lid is lifted.

Batch cooker for fruit puree

Blending liquid ingredients efficiently while maintaining sanitary conditions is essential in the food and beverage industry. Ensuring homogeneity can be particularly challenging when dealing with varying viscosities and densities.
<h2>Achieve uniform and precise ingredient blending</h2>
The Admixer by Admix is a sanitary static blender ideal for the hygienic processing of miscible fluids. It works by channeling fluid through a geometric arrangement of mixing elements within a pipe, which ensures efficient division and mixing of the ingredients. This process continues until complete homogeneity is achieved. The Admixer is particularly suited for applications such as mixing juice concentrates, flavors, and colors, or blending chocolate chips and nuts into ice cream or yogurt. With superior control over shear and turbulence, it guarantees 100% product uniformity. This static blender is cost-effective with low maintenance due to the absence of moving parts, and it meets the 3-A Sanitary Standard #35-04, ensuring both safety and sanitation in operations. It can handle fluids with viscosities over 1 million cps and is known for its mechanical reliability and ease of installation. The product is suitable for a variety of industries, including dairy, prepared foods, beverages, and confectionery.

Sanitary static blender for food and beverage

In industrial ice cream production, maintaining the texture and volume while using a centralized ammonia NH3 system is a crucial challenge. The process involves transferring mixtures with solid parts and ensuring consistent aeration without compromising the final product quality.
<h2>Efficiently handles mixtures and increases product volume</h2>
The Freezmat KSN Ammonia by Catta 27 is a continuous freezer ideal for facilities with ammonia NH3 centralized systems. It features two patented lobe pumps that manage the transfer of mixtures with solid parts, such as fruit seeds, and sterile air into the freezing chamber. This ensures that the ice cream’s texture remains uncompromised for various uses. The pumps have a unique architecture allowing for Cleaning-in-Place (CIP) without disassembly. Models equipped with a PLC system and a touchscreen panel can automatically manage up to 99 recipes, adjust production parameters, and handle increased product volume and viscosity. The advanced electronic system supplies sterile air, which leads to a steady flow of air, a 20% faster production start time, and reduced wastage of the final product.

Lobe pump for industrial ice cream production with ammonia Nh3

When developing new ice cream formulations or scaling up production, it is crucial to have a reliable pilot plant that mimics industrial-scale processes. This ensures consistent results and helps identify any adjustments necessary before full-scale manufacturing.
<h2>Test and develop ice cream recipes at scale</h2>
The Catta 27 Ice Cream Production Pilot Plant is a specialized facility for small-scale ice cream production and formulation testing. Designed to replicate industrial processes, it enables accurate scaling from pilot tests to large-scale manufacturing. Available in two models, K60 and K120, it offers cycle production capacities of 200 liters and 300 liters, respectively. These plants are equipped with water condensation systems and use refrigerant fluids R 404A or R 507, providing efficient temperature control. The pilot plant features electrical specifications of 400V/3Ph/50Hz and consumes 60 Nl/min of compressed air at 6 bar. With total power inputs of 23 kW for the K60 and 40 kW for the K120, these units are robust and versatile. The compact designs, with dimensions of 2,485x1,300x1,300 mm for the K60 and 3,300x1,500x1,600 mm for the K120, ensure they fit within most laboratory or pilot-scale production environments. Catta 27 manufactures these plants, ensuring high-quality construction and reliable performance.

Pilot plant for ice cream production

For industries requiring efficient incorporation of powders into liquids for products like soft drinks, soups, and ice cream mixes, achieving a homogeneous dispersion without lumps and minimal air content can be challenging with traditional mixing solutions.
<h2>Create stable, lump-free mixtures quickly</h2>
The BasicMaster from Daniatech is a manually operated mixer designed for high-capacity applications. Powder is added manually through a manway and instantly incorporated into the liquid, generating a controlled vortex that separates air and ensures a perfect homogeneous dispersion within seconds. The mixer is compact, energy-efficient, and virtually maintenance-free. It can be used both as a batch mixer or in an in-line setting if equipped with a circulation loop. The BasicMaster is suitable for various industries, including dairy, food, beverages, and personal care. It handles viscosities up to 2000 cP and is optimized for products that need to be pumpable with a standard centrifugal pump.

High-capacity manual mixer for industrial applications

When producing high-viscosity products like ice cream or syrups, ensuring air-free and lump-free mixtures can be challenging. Traditional mixing methods often fall short in delivering the homogeneity required for high-quality end products.
<h2>Ensure homogeneity with high shear and vacuum</h2>
The VacuumMaster is a high shear mixer developed by Daniatech for handling medium to high viscosity products. It features a directly driven high shear mixer at the bottom and a top-mounted agitator. The vacuum function allows for automatic powder dosing directly from big bags or silos, efficiently drawing powder into the liquid and creating instant wetting. A controlled vortex, along with the vacuum, effectively separates air from the liquid, producing a stable, air-free, homogeneous dispersion within seconds. This mixer can operate as a batch or in-line mixer, requiring a circulation loop for the latter. The compact design ensures energy-efficient operations and minimal maintenance. It is suitable for various applications, such as spray drying products, soft drinks, ice cream, and soups.

Vacuum high shear mixer for medium to high viscosity products

In the realm of small-scale ice cream production, operators face the challenge of maintaining consistent quality and efficient production cycles. This often involves managing various parameters including mix flow, overrun, and cylinder pressure to ensure optimal product output.
<h2>Manage mix flow and overrun automatically</h2>
The GIF Series by Gram Equipment offers self-contained continuous ice cream freezers with capacities ranging from 50 to 1,500 liters per hour. Specially designed for flexible ice cream production, these units require no on-site adjustments upon delivery. Once connections for the water tower, electricity, and compressed air are established, the unit is ready to operate. Notable features include automatic overrun control with an air mass flow meter, automatic mix flow control using a volumetric mix flow meter, and automatic cylinder pressure control. Additionally, the system saves working parameters for up to 25 recipes, providing reliable and reproducible results. The use of R448A direct expansion system and an efficient air filtering and sterilizing system ensures a high level of efficiency. The series includes various models equipped with either built-in hermetic scroll or six-cylinder piston compressors, delivering stable and reliable freezing performance. Ideal for laboratories and small-scale production, the GIF Series stands out in terms of its user-friendly interface and ease of maintenance.

Continuous ice cream freezer

When producing different snacks and sweets, each product will match a different carton size in packaging. A flexible cartoning system that can quickly switch from one packaging size to another maximizes production capacity while reducing the footprint of the working area.


<h2>Pack all cartons with a smart horizontal cartoning system</h2>
The VENTO Cartoner, from Mpac, is a hygienic food cartoning system often set up for customers who pack chocolate bars, energy bars, sweets, and other snacks. The unit is equipped with an advanced intelligent machine interface that provides information on machine status, predictive maintenance, and quick changeover procedures for better flexibility. It is made of hygienic stainless steel materials with an accessible design for easy cleaning. The system is servo-driven and coupled directly to its components for reliable operation and minimum wear over time. Its open design allows an optimal view of the machine’s operation and product flow. Packaging processes include carton erecting, loading, transportation, and closing.

Cartoning Machine For Snacks and Sweets

Accuracy is a primary concern for case-packing pre-packaged foods such as milk or preserves. But in order to position items into large cases at high speeds, the infeed system must quickly adjust to different packaging options, including cartons, cans, pouches, and doypacks.


<h3>Pack foodstuffs automatically in RSC and WA cases at high-speeds</h3>
The ALISIO, from Mpac, is a side-load case packing system for a range of pre-packaged formats. Snacks, beverages, and foods may be loaded into regular slotted cases (RSC) or wrap-around (WA) cases. The high-speed system reaches a maximum output of 25 cases per minute. At the same time,  the intuitive, user-friendly controls with Intelligent Machine Interface are designed for automatic changeovers of less than 10 minutes.

The system supports small batches allowing operators to switch between RSC and WA cases. Its open and robust construction makes all components accessible and easy to clean. The case magazine can be adjusted to accommodate up to 300 cases. The ALISIO is servo-driven and directly coupled to its components to minimize wear and improve operating life. A modular infeed design makes handling bags, pouches, cartons, and other types of packaging easy. The unit is designed to operate continuously with fewer stops for maximum productivity and is rated at 98% efficiency.

Side Load Case Packer For Packaged Food

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

The cereal bar production line consists of mixing, cutting and cooling a dough of chosen ingredients. These can be seeds, nuts, chocolate chips, dried fruits - and many more options. It may seem simple, but it needs attention to provide an appetizing look and taste.

Cereal bars

You make granola bars from caramelized nuts, grains, and cereals, baking and shaping them into crunchy snacks. Granola bar production involves mixing, forming, baking, and cutting into bars. The quality of granola bars is affected by baking. How the sugar caramelizes and blends with the other ingredients determines the final taste and texture of your granola bar.

Granola bars

In NASA's early years, a research program was established on how to provide food for astronauts while in space. In fact, in the 1960s, nutrition bars were launched with a label called "Space Food Sticks" because they were designed to allow astronauts to eat them easily while wearing their helmets. Protein bar manufacturing equipment is used to mix ingredients, extrude the mixture at a set temperature, cool the product before cutting it to size, coating it, and allowing it to cool to prepare it for packaging.

Protein bars

Mpac Group is an industry leader in packaging automation, cartoning, and case-packing technologies.

Do you know how many different bars are on the market? From protein bars to cereal bars to chocolate bars, the options are endless. And if you want to beat the heat on a hot summer day, don’t worry; ice cream bars will come your way.

What all these bars have in common is that they often come in multi-packs sold in supermarkets or other shops. With all the different flavors and textures available, we asked Luc Smeet and Frank van Bentum from Mpac Group, if it matters what type of bar you put into the carton.

“<em>I see no differences. A bar is a bar for us,</em>” says Frank. Okay, we didn’t see this coming.


<h2>So what does matter when packing your bars into multipacks?</h2>
<em>“Finding the best solution based on a certain speed matters. So you’ll have high speed and low count and low speed and high count,” </em>says Frank.

That's because bars are sold in 4- or 6-packs, which are intended for supermarkets as well as in 24-pack display cases, for example, for gas stations.

Luc adds: “<em>When you have a brittle bar, you’ll need to reduce the speed a bit, but in general, the way we handle them is the same.</em>”

Bar orientation is important to figure out whether to use a pick-and-place system with suction cups or mechanical grippers. “<em>When the product is not flat or is packed on edge, the size of the product is not wide enough for the suction cups to hold the bars</em>,” Frank comments.

As for the box, the rotary feeder opens the carton a little at a time, in 3 or 6 steps, to avoid any damage. “<em>Doing it in steps makes the opening process more reliable than a single, strong movement</em>,” points out Luc.
<h2>Oops, it turns out there is a difference after all if you are making ice cream bars</h2>
Frozen food producers require a wash-down or hose-down system in their cartoning line to comply with the hygiene and cleaning requirements.

Bars containing dairy products are more susceptible to bacterial growth, and you need to clean the machine with steam and chemicals using a wash-down version. If your ice cream is dairy-free, a hose-down version that uses only warm water to clean spills and debris is enough.

You should also carton the ice cream bars quickly to prevent them from thawing.

“<em>Bars are kept at -18 °C,  and no one wants to work in such extreme temperatures. That’s why we have only 10 minutes to take them out and pack the bars without damaging them,</em>” concludes Frank.

Bottom line, no matter what type of bar you are making, do not hesitate to ask Luc and Frank for assistance in selecting the right solution to pack them in a box.

&nbsp;

Experts in a box – What type of snack bar are you packing?

Food

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

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