Cream aeration system line

• LINE INTRODUCTION 

This line is produced cream for raw material of cakes, which is widely made for ice cream, mousse, tiramisu etc. Our line is can be used for various cream batter with 100% automation, high configuration and advanced Siemens Control system. This line can manage the recipe and product effectively to ouput high quality cream batter. The principle of cream aeration is mainly to break and combine the fat globules through mixing and whipping to form a stable foam structure, thereby wrapping the air and achieving the effect of aeration.

• MACHINE DETAILS

aeration head

This line is differnces from sponge cake batter aeration system of 200kg/h. We have improved the scheme whem we aerating the cream. Fist of all, the rotary pump under the mixing tank is changed to a screw pump. Second, the mixing blade of the storage tank to change a stirring blade with a down-pressure winch cage. Third, the water chiller is changed to one with heating function.

washing pump	washing pump

When the prodution is over, how we clean the pipe and the tank? Do not worry, we have the washing pump to deal with this problem. It is easy to operate that we just need to control the washiong pump with touch screen. Just do it with the steps on the screen, the pipe and the tank will be cleared automatically. 

• TARGETED PRODUCTS

ice cream	tiramisu	cream cake	puffs

• TECHNICAL PARAMETERS

• LINE FEATURES 

Our machine can make the cream expand during baking, resulting in larger cakes and softer textures.

Compared with the method of manual, it is high effeciency for aeration cream system, which can improve greatly production efficiency.

It adopts to operate automatically, which can save time and labor costs.

We can adjust and optimize the system according to customers' demands to improve the quality and production efficiency.