JGBL-240 frozen yogurt machine,with semi-hermetic refrigeration compressor ( 60L/h, 380V/50Hz/3Phase, 5.0kw )
1. It possesses the advantage of compact structure, convenient movement, and simple operating.
2. The material touching ice-cream machine is adopted with stainless steal, non-toxic engineering plastic, and non-toxic rubber seal according to the standard of the industry
3. All the main part of it are the top one products of the country ensuring stable and reliable function.
4. Air-cooling adopted iseconomicaland convenient and the condenser use 6 stage motor with powerful air and low noise.
(1), a series of soft ice cream machine can be used for continuous production of various formulations of the ice cream, has the characteristics of mobile and flexible, simple operation, closed loop automatic production
(2), major parts selection are domestic, international first-class products, product performance is stable, reliable;
(3), the air cooling condenser, convenient use
(4), for water or other cooling methods, can special design
Technical Parameter(Soft lce Cream Machines)
Model | JGBQL-35-2M | JGBL-240 | JGBL-220 | JGBL-460 | JGBQJ-50 |
Output L/h | 45 | 40 | 20 | 60 | 50 |
Compressor | Model | 200-AL-60 | 400FSV2-F | T2168E | 300-AL-60 | 400FSV2-F |
Voltage/ Power | 380/1.5 | 380/3 | 220/0.8 | 380/2.2 | 380/3 |
Regulatde protection current | 5.5 | 9 | 5 | 7.5 | 9 |
Mixing motor | Pressure/ Power | 380/1.5 | 220/1.1 | 380/2.2 |
protection cureent | 4.5 | 7 | 9 |
Air pump motor power rate | 10 | None |
Condenser | Cooling method | Air Cooling |
Fan model | YDK-40-6K | 350FZL-01M | M4Q045-EA01-01 | F2L450-4DQ-P | 400FZL-02 |
Voltage/Power rate | 220/0.04 | 380/0.12 | 220/0.025 | 220/0.07 | 220/0.18 |
Refrigerant | Name | R22 | R502 |
Injection dose | 1.5 | 0.7 | 2 | 2.6 |
Complete maching | Voltage/Frequency | 380V/50HZ | 220V/50HZ | 380V/50HZ |
Power rate | 3.1 | 4.6 | 2.0 | 5.0 | 5.4 |
Overall Dimension(m) | 0.81×0.7×1.58 | 0.8×0.6×1.36 | 0.58×0.8×1.3 | 0.95×0.75×1.45 | 1.2×0.62×1.28 |
Net Weight (kg) | 280 | 250 | 200 | 370 | 380 |
Note:
(1) Measuring of the output should be at 24 °C of ambient temperature and 7 °C of feeding material temperature. In the content of cream fat is no less than 5%, total dry material is no less than 20%.
(2) Ingredients and their ratios: milk powder 10%,sugar 13%, egg 5% ,starch 2%,glutin 0.05%,and remainder is water, All materials should be in conformity with State or industry standard