Technical Parameter
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Electrical Machinery |
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Main motor |
3 KW (4 HP) |
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Cold salt water pump |
11 KW (14.8 HP) |
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Cold salt water pump |
1.1 KW (1.5 HP) |
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Chocolate receiving plate |
0.8 KW (0.5 HP) |
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Dry topping |
1.1 KW (1.5 HP) |
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Vacuum pump motor |
2.2 KW (3 HP) |
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Heating Instrument |
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The heating of the warm salt water can be fulfilled through electric heating or steam heating. It should be confirmed when ordering. |
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Maximum Installation Effect |
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Standard electric connection |
3 x 380 V, 50 Hz AC |
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Rated load |
180 Amps |
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Main circuit breaker |
250 Amps |
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-Steam heating mold release |
20 KW |
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-Electric heating mold release |
101 KW |
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Low pressure steam |
100 KG/H |
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Maximum consumption in production |
55%-75% |
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150 L chocolate container |
3 KW |
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Main power cable conforms to local regulations. |
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Pipeline connection |
|
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Pump circulation of salt water supply pipeline |
150 mm (DN 150) |
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Main inlet pipe of compressed air |
20 mm (3/4") |
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The diameter of the ice cream pipe is no less than the output diameter of the freezing machine. |
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Salt water volume |
6000 L/7700 kg |
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Consumption of compressed air |
|
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Standard machine |
0.9 m3/min |
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Minimum work pressure |
7 bar |
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Maximum dew point corresponding to atmospheric pressure |
+5℃ |
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Normal working temperature |
|
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Evaporating temperature |
-45℃ |
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Temperature of cold salt water |
-40℃ |
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Temperature of hot salt water |
+20℃ |
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Cooling load |
|
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Maximum capacity of evaporator |
325 KW 279000 Calorie per hour at -45℃ |
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Weight |
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In the status of "ready to work" about: |
24000 kg |
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Transportation data |
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Net weight |
16350 kg |
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Gross weight |
20500 kg |
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Volume |
100 m3 |
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Main size |
|
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Total height |
3200 mm |
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Height of die mold to ground |
1660 mm |
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Generally needed space from ground to ceiling |
4000 mm |
Feature
- The RM35 ice cream production line can produce 21000-36000 popsicles per hour.
- The RM35 ice cream production line can produce 16800-28800 water ice per hour.
- The mold used to freeze ice cream into shape is welded on the surface of the circular rotating table, and put on the salt water channel.
- The circular salt water tank made by welding double layers' stainless steel wall is equipped with an insulation system.
- The primary cooling system uses ammonia as the refrigerant, excluding the evaporator used for salt water's heat exchange. The second cooling system is a cold salt water bath system. The cold salt water is circulated by an axial flow pump, and its distribution channel is made up of stainless steel.
- The standard ice cream filling equipment is designed to drum type quantitative filling equipment to fill from the top.
- The RM35 ice cream production line has a manual stick Insertion device.
- Two stainless steel platforms and a stainless steel bridge crossing over the mold plate are provided.
- Release Instrument includes a straight chain conveyor, and there are 56 releasing arms with stick clamps made of hard metal/stainless steel on the instrument.
Advantage
- The RM35 ice cream production line can clean and sterilization the die mold on the site.
- The RM35 ice cream production line has powerful functions and can be upgraded to produce more types of ice cream.
- The RM35 ice cream production line can produce a large quantities of ice cream in a short time.
Application
- Suitable for the production of ice cream with sticks, popsicle, juice popsicle.
- Suitable for inserting sticks into the popsicles automatically.
- Suitable for topping sauce and ingredients on the ice cream surface.
- Suitable for filling ice cream in different colors.
FAQ
Q: What factors will affect the actual production capacity of the RM35 ice cream production line?
- Row number of the popsicle molds
- Quantity of popsicles in each row of mold
- Thickness of product
- Formula of product (such as content of sugar and total content of solid matter)
- Overrun ratio
- Viscosity of ice cream materials
- Temperature of salt water
- Filling temperature of ice cream
- Filling number and kind of ice cream
- Production capacity of packaging machine
Q: What is the production capacity of the RM35 ice cream production line?
Q: What is the size of the RM35 ice cream production line?
example
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Width of production |
49mm (1.93") |
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Thickness of production |
19mm (0.75") |
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Row number of the mold |
135 |
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Number of molds in each row |
16 |
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Expansion rate of ice cream |
60% |
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Evaporating temperature |
-45℃ |
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Temperature of cold salt water |
-40℃ |
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Filling temperature of ice cream |
-2℃ |
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Capability*about: |
25,900 per hour |
The quantity of each row of mold on the die plate is based on the width of the popsicle, such as:
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Maximum width of the popsicle |
Quantity of each row of mold cup |
|
71 mm (2.80") |
12 |
|
59.5 mm (2.34") |
14 |
|
*51.5 mm (2.03") |
16 |
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*39.5 mm (1.56") |
20 |
|
32 mm (1.26") |
24 |
The quantity of row on the die mold is based on the thickness of the popsicle, such as:
|
Maximum thickness of the popsicle |
Quantity of row |
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*21.5 mm (0.85") |
135 |
|
*21.5-24 mm (0.85-0.94") |
126 |
|
24-27 mm (0.94-1.06") |
117 |
|
27-30 mm (1.06-1.18") |
108 |
|
30-33 mm (1.18-1.30") |
99 |
*Typical Products
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