Ice Cream Plant

CAPACITY : 100 TO 5000 LITER

An ice cream processing plant is a specialized facility designed for the large-scale production of ice cream and related frozen desserts. These plants integrate various systems to ensure consistent quality, hygiene, and efficiency throughout the manufacturing process.​

Key Components of an Ice Cream Processing Plant

Mixing & Homogenization

Ingredients such as milk, cream, sugar, stabilizers, and flavorings are blended in mixing tanks.​
Hommak

Homogenizers are then used to break down fat molecules, ensuring a smooth and uniform texture in the final product. ​

Pasteurization

The mixture is heated to eliminate harmful microorganisms, ensuring safety and extending shelf life.​

Aging

The pasteurized mix is cooled and stored for several hours to enhance its whipping properties and improve texture.​

Freezing & Air Incorporation

The aged mix is frozen while air is incorporated to achieve the desired overrun, affecting the ice cream's lightness and mouthfeel.​

Flavoring & Inclusion Addition

Flavorings, fruits, nuts, or other inclusions are added during or after freezing, depending on the product specifications.​

Filling & Packaging

The finished ice cream is dispensed into containers or molds, then sealed and labeled for distribution.​

Hardening & Cold Storage

Products are rapidly frozen to stabilize their structure before being stored at low temperatures until shipment.​