This professional-grade vertical twin-cylinder ice cream machine is designed for efficient, continuous ice cream production in commercial settings. The independent twin-cylinder design significantly increases production capacity, ensuring uninterrupted, high-quality output and easily handling peak customer traffic. An innovative gravity-flow system ensures stable overrun and a smooth, creamy texture; the automated system greatly simplifies operation and guarantees food safety and hygiene.
The machine's design prioritizes stability, reliability, and ease of operation, making it an ideal professional piece of equipment for dessert shops, fast-food restaurants, restaurant chains, and central kitchens to improve operational efficiency, ensure product consistency, and enhance customer satisfaction.
Features:
HIGH-PUFF DESIGN:
Gravity-based structure, with a puffing rate of up to 60%.
Gravity-based structure, with a puffing rate of up to 60%.
AUTOMATIC PASTEURIZATION:
15-day cleaning-free operation with a pasteurization system.
15-day cleaning-free operation with a pasteurization system.
POWER+ REFRIGERATING:
The first batch can be rapidly formed in just 7 minutes.
The first batch can be rapidly formed in just 7 minutes.
TOP EXHAUST DESIGN:
Saves valuable space for you.
Saves valuable space for you.
ICE CREAM SMOKIES:
Even during idle periods, the output remains free of ice grit.
Even during idle periods, the output remains free of ice grit.
RAW MATERIAL TANK AGITATOR：
Equipped with an agitator to prevent raw material separation.
Equipped with an agitator to prevent raw material separation.
DEFROST SYSTEM：
The freezing cylinder can be heated, making cleaning procedures simpler and more time-efficient.
The freezing cylinder can be heated, making cleaning procedures simpler and more time-efficient.