Liquid nitrogen Ice Cream Machine

PRODUCT OVERVIEW

With the development of society, people’s needs to improve, such as ice cream and cold drinks such as cold drinks, more taste, healthy eating, especially the birth of liquid nitrogen ice cream makes the ice cream industry to develop further, liquid nitrogen ice cream From the taste of eating or smoke filled the mood is really fascinating. In the foreign liquid nitrogen production of ice cream and cold drinks have been popular in the case, the domestic has just begun to enter the trial stage, the end of the reason, nothing less than foreign production and development of this product is expensive, after the transfer of China, its high prices , Cumbersome, and area and other factors.

Product Features：

① Healthy
Liquid nitrogen is airborne to obtain non-toxic, inert and does not react with other ingredients within the ice cream. During the freezing process, the ice cream raw material is surrounded by nitrogen to reduce contact with the air, almost no oxidation discoloration and fat rancidity, to eliminate the oil smell caused by oxidation. The rapid reduction of temperature can slow down the biochemical reaction of ice cream and reduce the series of metamorphism caused by the enzyme; liquid nitrogen on bacteria and other microorganisms also suffocation and inhibition, and better to maintain the original ice cream and cold drinks freshness, color Fragrance and its nutritional value.

② Good taste
The use of liquid nitrogen frozen for ice cream, its -196 ℃ low temperature can quickly make raw materials crystallization, fast through the ice belt. Liquid nitrogen is liquid and can be in close contact with all parts of the irregularly shaped food, so that the heat transfer resistance to a minimum; like an egg shell generally firmly in the feed of nutrients. Ice cream inside the ice crystal small and uniform, eat naturally fine and not have a rough feeling.

③ Good shaping
Chocolate and cream-like ice cream produced by liquid nitrogen impregnation, due to the direct contact time between the surface chocolate and liquid nitrogen is extremely short, the chocolate coating temperature is much lower than the temperature of the inner ice cream, the thermal expansion and contraction of chocolate Tightly wrapped in the inner layer of ice cream, so that the outer layer is not easy to peel off. At the same time, due to the liquid nitrogen freezing very low temperature, chocolate and cream hardness is higher, crisp leather coating appearance is very smooth and smooth, does not produce melting, bonding and surface cracking, shedding and so on, liquid nitrogen ice cream sensory quality indicators Significantly better than conventional refrigeration equipment frozen products.

SPECIFICATIONS

Model	YBL-50Z
Volume	50L
Empty weight	90KG
Full weight	130KG
Static evaporation ratio	0.35%/d
Connection size	Plus liquid connector thread – G3 / 8 “sphericalVacuum hose connection clamp – KF16Liquid nitrogen container mouth clamp – KF50Tracheal Fittings – NPT1 / 8 “
Liquid nitrogen dosage	1:0.5～1:1
Stirring time	2min～3min
General pressure	0.02MPa～0.04MPa
Maximum use pressure	0.06MPa
Heat preservation mode	High vacuum multilayer insulation

DOCUMENTS