EXPLORE MORE CATEGORIES
- Home
- ยป
- Our Product Range
- »
- Ageing Vat Machine
Ageing Vat Machine
Offering you a complete choice of products which include 1000 pph ageing vat machine, 4000 pph ice cream ageing tank, 2000 pph ice cream ageing vat machine and 500 pph ageing tank.
1000 PPH Ageing Vat Machine
Product Price: Rs 1,65,000 / PieceGet Best Price
Product Brochure
Product Details:
| Capacity | 1000 pouch per hour |
| Material | Stainless Steel |
| Filling System | Fully Automatic |
| Brand | DMI |
| Phase | Three |
| Voltage | 440V |
| Compressor | 2.5 Ton |
Yes! I am InterestedRequest A Callback
4000 PPH Ice Cream Ageing Tank
Product Price: Rs 2,25,000 / PieceGet Best Price
Product Brochure
Product Details:
| Capacity | 4000 pouch per hour |
| Material | Stainless Steel |
| Filling System | Fully Automatic |
| Brand | DMI |
| Phase | Three |
| Voltage | 440V |
Yes! I am InterestedRequest A Callback
2000 PPH Ice Cream Ageing Vat Machine
Product Price: Rs 1,95,000 / PieceGet Best Price
Product Brochure
Product Details:
| Capacity | 2000 pouch per hour |
| Material | Stainless Steel |
| Filling System | Fully Automatic |
| Brand | DMI |
| Phase | Three |
| Voltage | 440V |
Yes! I am InterestedRequest A Callback
500 PPH Ageing Tank
Product Price: Rs 1,00,000 / PieceGet Best Price
Product Brochure
Product Details:
| Capacity | 500 pouch per hour |
| Material | Stainless Steel |
| Filling System | Fully Automatic |
| Brand | DMI |
| Phase | Three Phase |
| Voltage | 415V |
An ice cream aging tank is a specialized container used in the production of ice cream, where the ice cream mix is stored for a period of time to improve its texture and quality. This process, known as "aging," allows the ingredients to fully hydrate and emulsify, which contributes to a smoother and creamier final product.
Key functions of an ice cream aging tank:-
Mixing and Homogenization: It helps ensure that the ice cream base (which typically contains milk, cream, sugar, and stabilizers) is evenly mixed, so that fat particles and water molecules are better incorporated.
-
Temperature Control: The tank maintains the mixture at a cool temperature (typically around 4°C or 39°F), which slows down the crystallization process, allowing the mix to develop a smooth and uniform texture.
-
Aging: The ice cream mix is often left to age for several hours (usually 4-24 hours). During this time, fat crystallization and water bonding occur, which results in a creamier consistency. Aging also helps improve flavor development.
-
Consistency: Proper aging leads to improved viscosity, which ensures the ice cream does not become too icy and has a better mouthfeel.
Yes! I am InterestedRequest A Callback