Ice Candy Production Machine

Application : Ice Candy, Roll Cut Ice cream Production Temperature :-26°C to -30°C Body : Outer - S.S. Grade 304, Inner- S.S Grade 316, Pull Down Time : Ice cream base (Output from CF, freezer) hardening time 20 to 30 minute approx. Water base flavour hardening time 30 to 35 minute approx. (Mix Inlet temp - +10°Cto +14°C) Conditions : Mix In let temp must be -4°C or lower, Water flow rate as per required capacity in case of water cooled system. Note : * Water Cooler System available from 9 Mould and onwards.

Body : - Outer S.S Grade 304, Inner – S.S Grade 304, Size (L X W X H): Single : 27” x 14” x 34.5” Double : 27” x 23.25” x 34.5” Temperature : - +30°C to +50°C, Insulation : - 38 mm PUF Insulation Mounted : - Mounted with S.S Stand - Grade 304, Application : For uniform Demoulding of Candy from Mould , Making Uniform Layer of Choco on each Candy of Mould. Heater : 1.5 Kw Capacity : 1 Mould and 2 Mould