*This machine is not certified by ETL/UL/NSF rules.
*Please check the laws in your country about food preparation before finish your purchase.
Ice cream is produced uninterruptedly, differing from machines that produce ice cream in predetermined quantities per beat. This means that it is not possible to make small quantities of ice cream with varied flavors. Once the production process is determined, this machine produces the only one flavor of ice cream, until the container from which the mixture is being withdrawn is emptied.
Other than continuous production, this equipment includes a pump which incorporates air into the ice cream while it is being beaten and frozen. Only with this process is it possible to obtain aeration levels (overrun) up to 120%. You may notice, in big ice cream trademarks, that the ice cream container only remains half full when it is melted. The explanation is simple: when melting, the ice cream loses the air which had been incorporated - half of the volume is composed of air.
Production: 100 to 200 liters (26.42 to 52.83 gal) of ice cream per hour, with 100% over run, at -5° C / 23° F final temperature.
*Production depends on the climatic conditions of the location where the machine is installed.
Ice cream quality: A horizontal cylinder with a high speed dasher, the same system used by ice cream industries around the world, assures finer texture and keeps ice crystals from forming.
Incorporated air (overrun): Adjusts from 50% to 120% for ice cream and 30% for acai, with a working pressure from 2 to 10 bars, which allows connections to fruit feeders, dispensers, or automatic filling machines for cups, sundaes, cones, and containers, without losing pressure - assuring stability and perfect aeration during the dosage.
Easy to clean: The mixture enters into the front part of the cylinder, making it easy to clean and assuring the complete sanitization of its movable parts.
Easy to operate: The pump, the dasher, and the compressor start-up automatically and in sequence, avoiding mistakes in operation; a micro-processed controller makes operating the equipment extremely simple, with precise adjustments through a touch control panel.
Durability: A seamless high performance cylinder, built with aerospace technology using special materials, makes it immune to oxidation, leaks, and contamination.
Energy saving: A high performance compressor means 20% less energy consumption than our competitor’s machines.
A stainless steel unibody structure: light, durable, and compact; easy to move and transport.
Safety: Cylinder pressure is monitored by a sensor. When the pressure surpasses the safety limit, the equipment automatically disconnects; pump control is activated by a frequency inverter making the operation easier, increasing the equipment’s durability.
Resistance: A special stainless steel pump, reinforced with hard chrome; piston made of a special alloy complying with food regulations.
A defrost gas injection decreases production to 100 liters (26.42 gal)/hour.
Refrigeration: Uses tropicalized refrigeration and ecologic gas, water condensed.
Business purpose
For ice cream makers with some experience who wish to improve the quality and profitability of their products. In general, the Super C is usually used by ice cream producers that supply shops and other sales locations.
Water condensation equipment: requires a cooling tower.
When purchasing our products, we guarantee excellence in quality and support.
We provide after sales with qualified and dedicated specialists.
1 Super C + 1 PP110.
1 Super C + Turbo 25, for popsicle production with high level aeration.
1 Super C + Basic pasteurization line.
1. Substantially increases profits by incorporating up to 120% more air in the ice cream.
2. Substantially increases the quality of the ice cream, since the high-pressured aeration and beating improves the texture, taste, and stability of the final product.
3. Much higher production speed than traditional batch freezers.
4. Economizes ingredients, like stabilizers and flavorings, because the whole process is done under high pressure, which makes it easier to mix and produce ice cream. Conventional machines, that don’t use a pressure pump, must use larger quantities of ingredients to produce the same effect.
5. It is the only machine that uses a cylinder where the ice cream is beaten - the same technology used by the Aerospace Industry. It is a thin cylindrical wall of extremely compacted material that substantially increases the freezing capacity. This special high precision cylinder is only available from Finamac.
6. Easy to operate, install, and transport.
7. The highest rate of production among machines of equivalent capacity and function.
8. Produces high quality industrial standard ice cream; not only more hygienic, but also with better texture, taste, color, aeration, time of conservation, melting resistance, and other characteristics easily noticed by discriminating 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.
