Mixing and Pasteurization Machines in Ice Cream Factory

Mixing and pasteurization are one of the indispensable production processes in ice cream production. What are the common mixing and pasteurization machines in ice cream factories?

Ice cream HTST system and ice cream batch pasteurizing system are commonly used machines for ice cream mixing and pasteurization.

Ice cream HTST system is High Temperature Short Time system,  mainly use plate or tubular sterilization to achieve sterilization effects. This machine has the following advantages:

 

1. Efficient and rapid sterilization: It can provide high temperature and short-time sterilization process, which can effectively kill bacteria and other microorganisms in only 15 to 30 seconds (according to different formulas or different ice cream production requirements).

2. High energy efficiency: Ice cream HTST system has good heat exchange efficiency, can maximize the use of energy, and reduce energy consumption and ice cream production costs.

3. Ice cream product quality is maintained well: Since the sterilization time is relatively short, the nutrients, taste and flavor of ice cream can be retained to the maximum extent.

4. Automated control: Ice cream HTST system machine is equipped with an advanced automated control system that can monitor parameters such as temperature, pressure and time in real time to ensure the accuracy and consistency of ice cream sterilization process.

 

Ice cream HTST system also has some disadvantages, such as relatively high machine prices, restrictions on the viscosity and granularity of ice cream products, etc.

 

Ice cream batch pasteurizing system achieves sterilization by heating the ice cream mixture in a container and maintaining it for a period of time. Its advantages are as follows:

 

1. Machine is relatively cheap.

2. Suitable for small or medium-sized ice cream production.

3. Compared with ice cream HTST system machines, maintenance costs are lower.

 

Of course, ice cream batch pasteurizing system also has some disadvantages. For example, compared with HTST system, ice cream batch pasteurizing system requires a longer time for sterilization (generally 20 to 30 minutes) and have lower production efficiency. The sterilization temperature and time of each batch of ice cream mixture cannot be completely consistent, which has a certain impact on the uniformity of ice cream product quality.