A 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 have a limit on the quantity of mixture per cycle, diferent of the continuous process (used in ice cream industries), in which the mixture is continuously introduced through one side, and the ice cream comes out of the other side.
The ice cream produced by Pro 4 is also known as artisan ice cream.
100 liters of ice cream per hour / up to 12 liters / 3.17 gal per cycle
Exclusive Ecostart System (Patented)
Soft start and shutdown beater process. This system extend the componient life and reduces the power consuption in 20%
Exclusive Non-Stop System (Patented)
Automatically detects the extraction of ice cream and the insertion of new syrup as well, which eliminates the need for the operator to turn the compressor on and off during operation.
- Greater productivity: You just have to turn Pro 4 on at the beginning and off at the end of the entire production. Let the machine control the compressor for you between beats.
- Economical: After reaching the extraction temperature, the Pro 4 turns off the compressor, saving more energy, and automatically restarting when a new syrup is detected.
An hydrodynamic funnel shape, helps to do not have mixture accumulated and make easier to operate
Has a wide exit to very fast ice cream extraction
The insulated plastic lid avoids temperature loss and prevents the formation of water drops that may fall into the ice cream during extraction
Smoother and creamier, due to the beater with 9 self-adjusting blades.
Comfortable size for easy operation; panel with a good visual angle; easy to operate and move from one place to another.
A high precision seamless tube with rounded edges allows a smooth flow of ice cream during the extraction process. Easy to clean and 100% hygienic
The machine shuts off when the frontal lid is open.
Self-adjusting beater and blades easily replaced by the operator
Increases the mechanical system’s durability
Equipment by air condensation can reduce production by 10% to 50%, due to ambient temperatures above 28ºC / 82.4 ºF.
When purchasing our products, we guarantee excellence in quality and support.
We provide after sales with qualified and dedicated specialists.
1 Pro4 + 1 Turbo8 - For aerated popsicles production
1 Pro4 + 1 PP110 - For pasteurized ice cream production
From 1 to 5 Pro4 - For modular increase of ice cream production
1. The Pro 4 is a dream that come true to everyone who wants to get into the ice cream market. With a relatively small investment, this system of ice cream production pays for itself in a short time.
2. The ice cream quality is incomparable, because all of the high-end technology used in large machines is also applied here, at reduced costs.
3. It facilitates the production of real artisan ice cream, carefully done, with natural ingredients and the introduction of fruits, granules, chocolates etc.
4. You can work with small quantities of ice cream production per cycle, very important for people that work with a variety of flavors.
5. The ice cream is produced in few minutes, avoiding the formation of ice crystals and the undesirable “sandiness” caused by the traditional sluggish equipment.
6. Previous knowledge about ice cream production is not required.
7. Easy to operate, install, and transport.
8. The best production/time rate among equivalent conventional equipment.
9. It uses the latest technology in artisan ice cream production.
10. Ice cream made with Pro 4 is guaranteed to be better: not only because is is easier to clean, but also provides better texture, flavor, color, overrum, time of conservation, melting resistance, and others qualities easily noticed by finicky consumers.
FinamacTM is the number 1 choice of pop stores in the USA, also providing technological solutions for ice cream, ice pops and frozen desserts, exporting machinery worldwide to more than 100 countries.
