Process

Flow

Our integrated machinery supports the entire production journey—from raw material handling to packaging—enabling businesses to create a wide range of products, including classic ice cream, gelato, sticks, cones, and sandwiches tailored to regional tastes. 

We specialize in customizable, scalable production lines that adapt to varying capacities, from small-scale local producers to large industrial facilities. Our solutions incorporate state-of-the-art technologies such as precision pasteurization, high-pressure homogenization, and continuous freezing, ensuring optimal texture, overrun control, and extended shelf life. 

By leveraging robust food-grade stainless-steel equipment and smart control systems, we help you achieve operational excellence while reducing energy consumption and waste. For critical stages like hardening, our tunnel systems ensure rapid freezing at temperatures as low as -40°C, preserving product integrity. 

Additionally, our digital tools (e.g., Line Insight, Position Assist) enable real-time monitoring to minimize downtime and optimize efficiency. Trust us to deliver turnkey ice cream systems that empower your growth in the competitive frozen dessert market.

1. Mixing & Blending

Ingredients (milk, cream, sugars, stabilizers) are weighed, combined, and heated to 70–75°C under agitation to form a homogeneous mix.

2. Pasteurization

The mix is heated to 83–85°C for 15 seconds (HTST) to eliminate pathogens, ensuring safety and extending shelf life.

3. Homogenization

High-pressure treatment (15–20 MPa) breaks down fat globules, ensuring a smooth texture and preventing separation.

4. Cooling & Aging

The mix is rapidly cooled to 4°C and aged for 4–24 hours to enhance viscosity and stabilize fat/protein structures.

5. Freezing & Overrun Incorporation

The aged mix is frozen continuously at -3°C to -6°C while air is whipped in to achieve an overrun of 80–100%, creating a soft, aerated consistency.

6. Packaging & Hardening

Ice cream is extruded into molds, packaged, and hardened at -20°C to -40°C to stabilize the structure and prevent melting.