How to select machines and model s For a new shop, how to choose

MEHEN Food Machine Manufacture Co. Ltd.
No.1,Xin Ling Bei Road,Chunhua,Jiangning District,Nanjing,China
Tel：0086-25-68621628
Fax 0086-25-68621829
www.mehen.com
How to select machines and models
For a new shop, how to choose right machines:
The whole set of the suitable machines for gelato making is：
1, Pasteurizer +Batch freezer + Blast freezer + display cabinet + Upright freezer+ Bench freezer
Or 2, Combined Machine + Blast freezer + display cabinet + Upright freezer+ Bench freezer
Two option differences see page 2: Pasteurizer & Batch freezer VS Combined Machine
Tips. Machine size / models will be chosen according to:
1. Daily / hour production capacity (How many ltr ice cream per day/hour).
2. How many liter you will deal each batch./ And what size of ice cream pan you will use..
3. Display case according to shop size or quantity of flavors you put.
Reference Models for different shop:
M5C(5L+5L counter combined machine)+MB2T(26L counter blast
freezer)+MC12(12 flavors display freezer)+MHF05 (500L upright freezer)
Smallest Shop Below
20L/Hour
Middle Shop
40L~60/Hour
or MIX30(30L pasteurizer)+M5(5L counter batch freezer)+MB2T(26L counter blast
freezer)+MC12(12 flavors display freezer)+MHF05(500L upright freezer)
Machine Price around USD12000 ~ USD18000
M10C(10L+10L combined machine)/M15C(15L+15L combined
machine)+MB6T(145L blast freezer)+MC20(20 flavors display
freezer)+MHF10(1000L upright freezer)
or MIX60(60L pasteurizer)+M10(10L batch freezer)/M15(15L batch
freezer)+MB6T(145L blast freezer)+MC20(20 flavors display freezer)+MHF10(1000L
upright freezer)
Machine Price around USD 18000~ USD24000
M20C(20L+20L combined machine)+MB12T(221L blast freezer)+MC26(26 flavors
display freezer)+MHF10(1000L upright freezer)
Bigger Shop
Ice cream factory or MIX120(120L pasteurizer)+M20(20L batch freezer)/M30(30L batch
freezer)+MB12T(221L blast freezer)+MC26(26 flavors display
80~120L/Hour
freezer)+MHF10(1000L upright storage freezer)
Machine Price around USD24000 ~ USD38000
Equipment Needed for Opening A Gelato Shop
The whole set of the suitable machines for gelato making is Pasteurizer +Batch freezer+ Blast freezer+ display cabinet+ Bench
freezer+ Upright storage freezer.
Or Combination machine( pasteurizer+ batch freezer combined machine) + Blast freezer+ Display freezer + Upright Storage
freezer + Bench freezer ( for relatively low investment and budget).
The whole process carried out by the above machines is as follows:
Firstly, pasteurize machine: it is a device which pasteurizes, treating the mixture of ice cream to kill disease-causing
organisms such as bacteria, during which, milk is one of the most widely pasteurized foods, but pasteurizers can also be used
with a variety of other liquids, and some other foods can be pasteurized as well. Pasteurization is used to make ready ice
cream safer, so that it can be sold commercially without concerns that people will get sick when they consume it. Additionally,
with the mixture of ice cream pasteurized, the structure will be upgraded, which results in fantastic ice cream with better &
even mixture
One of the most common styles is the high temperature, short time (HTST) or flash pasteurizer, which brings ice cream mixture
to a very high temperature for a brief period to kill bacteria before rapidly freezing it. Related is the higher heat, shorter time
(HHST) pasteurization method. Pasteurizers can also be used for ultra heat treatment pasteurization, high pressure
pasteurization, and extended shelf life pasteurization.
Customer usually does this way:
After the material like milk and base is poured into the pasteurizer, the whole performance will be achieved automatically,
which is made up of pasteurizing, ageing and keeping-fresh at +4℃. During this period about 2 hours, the texture will be
getting smoother and more sticky while the blender is working continuously and evenly. The premium gelato is always based
on this fundamental stage.
Secondly, batch freezer: A batch freezer is a piece of equipment used in the commercial production of ice cream and frozen
desserts like gelato and sorbet. As you might imagine from the name, the batch freezer makes frozen desserts in batches
which can vary in size, with the size of each batch being controllable by the operator. A typical batch freezer looks a little bit like
a washing machine, and it works rather like a washing machine, too. It has a large central chamber, which may be tilted on its
side, along with a locking door to secure the chamber. Inside, a very large rotating blade is used to mix and stir the ice cream
as it is frozen from the outside in, using cooling coils built into the casing of the batch freezer. After a set period of time in
the batch freezer, a small gate is opened to allow the ice cream to flow out into containers, which must typically be put into
a blast freezerto harden.
Every time you just need to take out some of the mix and add the flavors before putting into batch freezer. It takes batch
freezer to make gelato in 12 minutes each batch. However, the taste is not excellent when you find gelato is a bit soft at this
stage, which is resulted from the inner temperature of -8 ℃ ~ -12 ℃ .
Thirdly, blast freezer: A blast freezer is a freezer which is extremely cold. It may also be known as a shock freezer. Such
freezers are intended to rapidly bring the temperature of ice cream down, freezing them extremely quickly. These specialized
freezers are used in the frozen food industry for everything from ice cream to television dinners, and they are also utilized in
some commercial kitchens for specialty tasks.
When gelato is frozen, the water inside it crystallizes. If freezing takes place at relatively warm temperatures, the ice crystals
which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small
ice crystals. The smaller the crystals, the less damage to the food, as large crystals can rupture cells.
gelato needs to be deep freezed inside the blast freezer at –25 ℃~–35 ℃ (the destination temperature depends on different
material) for 15 minutes~20 minutes. As a result, the taste is perfect finally.
Finally, display freezer: although some customers choose to convert ice cream dip cabinets to fit 5 liter stainless steel gelato
pans, it is usually a temporary solution. To start off, gelato is served at a warmer temperature (12-18° F) than ice cream (0-5°
F). Note that in a gelato case, the gelato sits higher than ice cream does in a dip cabinet. You don't need to look down into a
cabinet to see the gelato, it can be seen from across a room. Not only is the presentation impressive when displaying gelato in
a gelato case, but the main function of a gelato case is to maintain a consistent temperature throughout the entire case, above
and below the gelato. I have not seen a converted dip cabinet that can accomplish this task. gelato is ready for sales. One
display cabinet is always placed in the shop to show all kinds of delicious gelato.
P.S: some customers add upright storage freezer to store the ice cream and bench freezer to store the materials. So it will be
decided by customer’s project schedule and investment.
Pasteurizer & Batch freezer VS Combined Machine
-------Which will be much suitable for your gelato shop
1, Function difference:
A, Pasteurizer: traditional way and machines to make gelato:
We all know that if you want to make gelato, the first step is to make milk base with Pasteurizer, it can heat the mixture to 85
C.D. then cool to 4 C.D. After it is ready, you can start the second step, take out base and add flavor to make the delicious ice
cream by a batch freezer. When the ice cream is made and it will be put into a blast freezer for the better of texture and
anti-crystal. After about 30min , you can take out it and put it in to a display freezer to sell to your customer.pasteurizer can
make the mixture to get better texture than a combined gelato machine. And with a separate pasteurizer, you can keep the
mixture inside the machine as it can keep fresh at 4 c.d .But now not every shop or gelato supplier will follow the traditional
way and they have more choice when they are going to buy machine.
B, Combined machine with heating and freezing two parts:
The combination machine has two parts in one machine, one part on the top as a boiler which can cook the mixture in about
10min to 15min, another part is exactly as a batch freezer. It have two separate contact system and the two parts can work
at same time. So with one machine , you can manage to heat mixture and make ice cream together.
2, Size difference:
pasteurizer & batch freezer totally will be 2 units and combined machine will be just one unit. How large is your shop? Some
small gelato shops will prefer to choose the combined machine because of the limited space.
3, Cost difference:
But it is obviously that the cost of two machines will be higher than one machine. And also the combined machine has its
advantage to show your customer .You can make one flavor after another and all you mixture is made very fresh at site.
Will you need blast freezer necessary ?
When gelato is frozen, the water inside it crystallizes. If freezing takes place at relatively warm temperatures, the ice crystals
which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small
ice crystals. The smaller the crystals, the less damage to the food, as large crystals can rupture cells.
gelato needs to be deep freeze inside the blast freezer at –25 ℃~–35 ℃ (the destination temperature depends on different
material) for 15 minutes~20 minutes. As a result, the taste is perfect finally.
Blast freezer is necessary if customer want to make ice cream cake, or want to do the ice cream delivery service.
Some customers start the first small ice cream shop who has both budget and space limitation, not so strict on the texture of
ice cream, not buy the blast freezer at first start stage and will order it after the business become better.
Will you need other equipments of ice cream shop?
1, Waffle cone maker:
It will get very good smelling when making cones which can attract customers out of the shop.
2, Mix boiler:
If you did not buy pasteurizer or combined machine, just have batch freezer.
Mix boiler (heating, no cooling) can be a good machine for heating your ice cream mix at the start stage. Some customers also
buy it for heating the chocolate