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The Two-Cylinder Combination Machine: The Thermal Shock Revolution in Ice Cream Production

In the 1960s, German engineering introduced high-performance pasteurizers and batch freezers known as diagonal freezers in an 'all-in-one' concept. However, the true game-changer occurred in 1974 when two-cylinder technology was patented in Italy. This innovation scientifically proven that direct thermal shock from heating to freezing completely eliminated the need for the time-consuming mix aging step.

MARKET LEADING EQUIPMENT: SIMPLE, FUNCTIONAL, RELIABLE.

Engineering Innovation and Design Evolution

Following the expiration of the original patent, the market saw the emergence of various combined models. It was at this moment that Finamac revolutionized the category by reinventing the original design under unprecedented engineering standards:

  • High-Precision Water Bath Heating: Finamac replaced old electric heating elements in direct contact with the cylinder — known for burning the mix and altering flavor — with an advanced hot liquid circulation system around the upper tank. The result is homogeneous, gentle heating without any risk of scorching the recipe.
  • Extra-Wide Lower Cylinder: Expanding the lower cylinder's diameter allowed for a wider feed funnel and a high-flow extraction hatch, drastically reducing extraction time for finished ice cream.
  • Triple-Bar Helical Beater with Springs: An exclusive design featuring 3 round helical bars and scraper blades tensioned by individual springs against the cylinder wall, ensuring perfect scraping and incomparable texture.

Legacy and Technological Evolution

In 2012, this acclaimed line evolved into the Ice Clean P — a Finamac icon produced to this day —, incorporating a multitude of technological innovations that raised ice cream production efficiency, hygiene, and profitability to unprecedented levels.

Two-Cylinder Combination Technology: Maximum efficiency, hygiene, and profitability without the aging step.