Freezer the continuous activity it is intended for release of ice-cream of the basic and amateur views on a dairy bottom (dairy, creamy, ice cream).
On a photo: freezer the continuous activity "FREEZER 600"
The basic parts freezer:
freezing cylinder with an agitator and a beater;
pump for delivery of an initial dairy intermixture and air;
system of cooling with the semihermetic compressor firms Copeland (Germany);
control panel with numeral indication of a current state of the basic working parametres freezer and delivery of the text information on a mode of its operation;
frame from stainless steel;
hand-operated controls fluff ice-cream and pressure of an intermixture of ice-cream in the freezing cylinder (are erected on the forward panel).
Facing freezer, and also details and the knots which are adjoining to food mediums and subject to sanitary processing, are executed from the corrosion resistant materials resolved to application in the food-processing industry.
The control system of operation freezer provides:
Light indication and the control of following working parametres on a control panel:
rate of flux of an intermixture of ice-cream,
temperatures of ready ice-cream,
pressures of an intermixture of ice-cream in the cylinder,
current of the electromotor of a drive unit of a beater;
smooth regulation of a pumpage of delivery of an intermixture of ice-cream and refrigerating capacity the compressor at the expense of use of the frequency transformers;
storing of last operating mode freezer, that allows at the subsequent starting freezer more promptly to leave on operating conditions;
protection of the freezing cylinder and the pump against excess in them pressures above admissible, a drive unit of a beater from an overload at depression of temperature of ice-cream below admissible and emergency protection of the compressor, with delivery of the text information on a control panel about a view of operation of protection;
automanual mode of a sink of the interior vacuities contacting to a dairy intermixture.
Freezer has the certificate of conformity and the sanitary-and-epidemiologic inference.
The basic technical characteristics freezer
Temperature of an initial intermixture of ice-cream, °C
2...6
Degree fluff, %
40...100
Overall dimensions, mm, no more
Breadth
700
Length
1200
Height
1600
Pressure of an intermixture of ice-cream in the cylinder at freezing, MPa, no more
0,6
Mass, kg, no more
620
Supply voltage, V
three-phase network 380
Productivity freezer, l/h (kg/ch)
300...600 (150...300)*
Rate of flux of cooling water, m3/h, no more
1,8
Beating system
immediate
Water temperature on an inlet in the condenser, °С not above
33
Ice-cream temperature on an exit, °C
-2...-5
Pump type
piston
Erected electrical power, kw
11
Coolant
R22 State Standard 8502-93
Supply frequency
50
* Actual productivity freezer depends on temperature and a composition of the initial Intermixtures, from temperature and fluff ice-cream on an exit.
