Commercial Hard Ice Cream Machines (Batch Freezers)
Craft premium Gelato, sorbets, and classic hard ice cream with ease. Equipped with advanced compressors and a smart one-touch control system, our batch freezers ensure perfect texture, rapid cooling, and an excellent overrun rate to maximize your profitability.
Features
❄️ Fully Sealed Premium Compressor:
Utilizes industry-leading refrigeration technology to provide rapid, deep freezing. This ensures a remarkably smooth and delicate ice cream texture without large ice crystals.🎛️ Smart One-Touch LCD Control :
Features an intuitive digital display. Simply pour in the mix, press the “AUTO” button, and wait 20-25 minutes. The machine handles the entire churning and freezing process automatically.🌪️ Flexible 3-Sided Mixing Paddle :
The specially designed dasher precisely scrapes the freezing cylinder walls. It operates quietly with minimal vibration while ensuring a high overrun (air incorporation) for fluffier, more profitable ice cream.🧼 SUS304 Sanitary Construction :
Both the highly efficient evaporator cylinder and the heavy-duty outer casing are constructed from food-grade stainless steel. It is incredibly easy to wash down and meets the strictest global health standards.
Close-up of the hardening machine
7 * 24 Support 
Remote Support 
Global CoverageHardening machine parameters
| Model | Production Capacity | Power / Voltage | Dimensions (L×W×H) | Weight |
|---|---|---|---|---|
| HB-14 | 14 L/H | 1.85 kW (220V) | 570 × 495 × 595 mm | 70 kg |
| HB-18 | 18 L/H | 2.0 kW (220V) | 518 × 740 × 1350 mm | 110 kg |
| HB-28 | 28 L/H | 2.2 kW (220V) | 518 × 740 × 1380 mm | 120 kg |
| HB-30 | 30 L/H | 2.25 kW (220V) | 550 × 770 × 1400 mm | 135 kg |
| HB-45 | 45 L/H | 2.3 kW (220V) | 550 × 770 × 1400 mm | 145 kg |
| HB-60 | 60 L/H | 2.5 kW (220V) | 550 × 770 × 1400 mm | 150 kg |
Frequently Asked Questions
Q: What is the “overrun” (air incorporation rate) of this batch freezer?
A: Thanks to our precision-engineered mixing paddle and rapid freezing cylinder, the machine can achieve a consistent overrun of 30% to 45% (depending on your specific base mix recipe). This means a lighter texture for the customer and higher profit margins for you.
Q: How do I get the finished ice cream out of the machine?
A: It’s very simple. Once the cycle is complete, place your ice cream tub under the large front discharge port. Open the gate, and the rotating paddle will automatically extrude the perfectly textured hard ice cream into your tub within seconds.
Q: Can I wash the freezing cylinder automatically?
A: Yes. The machine features a dedicated “WASH” button. Simply pour clean water into the large feed inlet, press the wash button to let the paddle agitate the water, and drain it from the front port. Repeat until the water runs clear.
