Ice Cream Ageing Vat Machine

Product Details:

Features:

• Whole tank fabricated in 304 food grade quality in stainless steel.
• Double jacketed round tank.
• Gear box and electric motor fitted on top .
• Agitator are made by SS 304 material and heavy gauge material .
• Temperature digital meter are also effective
• Folding lid of pasteurizing is easy to open
• Easy to operate an can be cleaned manually
• It has stainless steel adjustable leg
• Tank can be insulated with puff as per requirement.
• Tank operated by a separate condensing unit.

Available Capacity (L): 100, 200, 350, 600, 1000
Refrigeration Unit: 22 CR, 22CR, 30CR, 36CR, 42CR
Electric Motor: 1/2 HP, 1/2 HP, 1 HP, 2 HP, 3 HP

CAPACITY : 100 TO 10000 LITER

An “Ice Cream Ageing Vat” (also known as an ageing tank) is a key piece of dairy machinery used in the ice cream production process. It plays an essential role in ensuring that the ice cream mix matures properly before freezing. Below is an in‐depth explanation that covers its purpose, operation, design characteristics, and industry variations.

1. Purpose and Role in Production

Maturation of Ice Cream Mix

Temperature Control: The ageing vat cools the ice cream mix to around 4°C (approximately 39°F). This controlled low temperature is critical to slow down bacterial growth and to allow the flavors to meld together. It also helps in achieving an ideal consistency before the freezing process.

Improved Texture and Quality: Aging the mix contributes to better fat crystallization and emulsification. This results in an improved texture, creaminess, and overrun (the volume increase due to air incorporation). The process also aids in minimizing the formation of ice crystals, which in turn enhances the overall mouthfeel and melting resistance of the final ice cream product.

Homogenization of Ingredients: Through a slow, continuous agitation, the vat ensures that ingredients remain uniformly mixed. This prevents separation and ensures a homogeneous blend of milk, cream, sugar, and other ingredients, which is crucial for product consistency and quality.

2. Key Design and Operational Features

Construction and Materials

Stainless Steel Build: Most ageing vats are constructed from food-grade stainless steel (commonly SS304). This material not only ensures durability and hygiene but is also easy to clean and maintain.

Insulation: Many designs incorporate advanced insulation (such as a polyurethane (PUF) jacket) to maintain the low temperature efficiently while minimizing energy losses.

Cooling Mechanism

Water Jackets or Refrigerant Circuits: Ageing vats are typically equipped with external water jackets or integrated refrigeration coils. These features allow cold water (or alternative refrigerants such as freon on request) to circulate around the mix storage area, thus maintaining the required temperature consistently. For example, a product described on Technogel’s site uses water circulation at +2°C that runs through special steel coils insulated with expanded polyurethane

Agitation and Mixing

Slow Stirring Action: A slow-speed agitator or stirrer is incorporated into the vat design. This slow agitation helps in keeping the mix well blended without incorporating excess air, ensuring a smooth, viscous consistency. This controlled stirring is key to achieving the desired maturation of the mix.

Prevention of Ingredient Separation: By maintaining a gentle but effective stirring action, the vat prevents the fat and other ingredients from separating, which can be crucial in achieving an even texture and flavor profile in the final product.

Capacity and Versatility

Variety in Sizes: Ageing vats are available in a wide range of capacities—from small units of about 100 liters suitable for artisanal or small-scale production, to large vats exceeding 12,000 liters for industrial-scale operations. This variety allows producers to select equipment that fits their production volume and space requirements.

Design Variants: Some machines are designed as open units while others are fully closed to minimize product losses and maintain hygiene. Control systems (often electronic) allow for precision in temperature regulation and stirring speed.