22-30 KG/Hour( 40-58 L/Hour) Commercial Vertical Hard Ice Cream Making Machine TT-I70

Chefs can produce up to 30 KG of product every hour. The large 16 L freezing bowl allows kitchen staff to prepare significant batches of gelato, sorbet, or hard ice cream in a single cycle. This capacity suits buffets and banquets where running out of dessert disrupts service. Reducing the number of required batches saves labor time during peak hours.

The 5 KW motor powers through dense mixtures without stalling. It drives the agitator to scrape frozen product from the cylinder walls effectively, ensuring a smooth texture free of large ice crystals. The system uses R404a refrigerant to lower temperatures rapidly. This quick heat exchange creates a fine structure in the ice cream, essential for quality presentation and mouthfeel.

Vertical cylinders use gravity to assist in filling and extraction. Operators pour the liquid mix directly into the top, reducing spillage and waste. When the cycle finishes, the extraction gate allows the finished product to flow directly into storage containers. This design simplifies cleaning, as water drains out quickly through the bottom gate. The controls allow staff to set freezing times based on specific recipe requirements.

Built for continuous use, this machine supports food chains and central kitchens. The stainless steel construction withstands daily cleaning with commercial sanitizers. It connects to 380V industrial power grids found in factories and large hotels. Whether producing standard vanilla bases or complex recipes with inclusions like nuts and chocolate chips, the machine handles the workload reliably.