Ice cream maturing vat
Ice cream maturing vat
Ice cream maturing vat from 50L to 300L.
The maturing vat is used to mix additives with the milk to make ice cream. This step in the process rehydrates the powders, activates the stabilisers and crystallises the fat. This promotes good results with better yields and refines the taste of the ice cream.
The milk and ingredients are kept at 4°C for 4 to 12 hours and are slowly stirred, continuously, in the vat.
Various vat capacities are available: 50L, 100L, 200L and 300L.
The cooling unit placed below the vat cools the whole vat maintaining the set-point temperature. This is controlled by an electronic thermostat.
A reinforced two-blade agitator maintains a homogeneous product and avoids separation. The motorised agitator unit is directly attached to the lid. A safety sensor stops the agitator when the lid is opened.
An inspection hatch in the lid allows the product to be monitored.
The outlet connection is DIN SMS51
For more information please refer to the technical sheet or contact us
We will get back to you as soon as possible.