Ice Cream Freezing Tunnel
The ice cream freezing tunnel is a crucial piece of equipment in the ice cream production and storage industry, using rapid freezing technology to maintain the product’s quality, texture, and taste. By quickly reducing the ice cream’s temperature, it prevents the formation of large ice crystals and preserves a smooth, uniform structure.
In the ice cream freezing process, the rate of temperature reduction directly impacts the final quality. The freezing tunnel uses strong cold airflow to place ice cream at very low temperatures (typically -30 to -40 °C), optimizing the freezing process. This method not only extends product shelf life but also prevents undesirable changes in flavor and color.
Tabadol Gostar Booran provides advanced industrial freezing tunnels and IQF freezing tunnels, offering ideal solutions for ice cream producers. Our equipment, utilizing the latest cooling technologies, not only increases production efficiency but also reduces energy consumption and optimizes production processes.
Types of Ice Cream Freezing Tunnels
Ice cream freezing tunnels are designed and manufactured in different models depending on production capacity, product type, and freezing technology used. Choosing the right type of freezing tunnel directly impacts final product quality, production efficiency, and energy consumption. Below, we introduce the main types of ice cream freezing tunnels.
Cold Air Freezing Tunnel (Air Blast Freezer)
This type of tunnel uses high-speed cold airflow to freeze ice cream quickly. It is one of the most common methods for freezing ice cream in the food industry and prevents the formation of large ice crystals.
Contact Freezing Tunnel (Plate Freezer)
In this system, ice cream freezes rapidly through direct contact with cold metal plates. This method is suitable for packaged products and provides uniform freezing due to fast heat transfer.
Nitrogen Freezing Tunnel (Cryogenic Freezer)
This type of tunnel uses liquid nitrogen at extremely low temperatures to freeze products in the shortest possible time. It is applied in producing specialty ice creams and high-quality products.
Spiral Freezing Tunnel (Spiral Freezer)
The spiral tunnel is designed for high-capacity production lines. Ice creams are placed on a spiral conveyor belt that moves downward while freezing. This model makes optimal use of factory space.
How Ice Cream Freezing Tunnel Works
The ice cream freezing tunnel optimizes the freezing process using rapid cooling technology, preventing undesirable changes in ice cream texture and quality. By reducing the product temperature in the shortest possible time, it minimizes the formation of large ice crystals and ensures a smooth, creamy, and lasting texture. Below, we examine the steps of how an ice cream freezing tunnel works.
- Entry into the Tunnel
After production and shaping, ice creams are placed on the tunnel conveyor belt and enter the cold chamber. At this stage, the product is still semi-solid. - Rapid Cooling
Inside the tunnel, ice cream is exposed to ultra-cold airflow (typically between -30 to -40 °C). Powerful fans circulate this air through the tunnel, lowering the product’s temperature rapidly. - Prevention of Ice Crystal Formation
The fast cooling speed ensures that water molecules in the ice cream freeze quickly without forming large ice crystals. This process helps preserve the soft and creamy texture of the ice cream. - Exit and Packaging
After freezing is complete, fully frozen ice creams exit the tunnel and are ready for packaging and storage in cold rooms.
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Components of Ice Cream Freezing Tunnel
The ice cream freezing tunnel is composed of various sections, each playing an important role in rapid freezing and maintaining product quality. These components are designed to freeze ice cream in the shortest possible time while keeping its texture optimal.
- Conveyor Belt (Conveyor Belt)
Ice creams are placed on the conveyor belt and enter the tunnel in a controlled manner. The belt speed can be adjusted based on the ice cream type and the required freezing time. - Compressor (Compressor)
The compressor compresses the refrigerant and, by increasing the pressure, prepares it for heat transfer. This part of the tunnel’s cooling system provides the main source of refrigeration. - Evaporator (Evaporator)
The evaporator absorbs heat from the ice cream and lowers its temperature. In this section, the refrigerant absorbs the product’s heat and transfers it to the condenser. Proper evaporator performance directly affects the speed and uniformity of ice cream freezing. - Condenser (Condenser)
The condenser releases the heat absorbed by the refrigerant to the outside environment and converts the refrigerant gas back to liquid. This process is key to maintaining cooling system efficiency. - Air Distribution Fans (Air Circulation Fans)
These fans distribute ultra-cold air throughout the tunnel and ensure a uniform cold airflow so the ice cream freezes evenly in all tunnel sections. - Temperature and Humidity Control System
This system precisely regulates temperature and humidity inside the tunnel and prevents fluctuations that could harm ice cream quality. - Insulated Chamber
The tunnel body uses advanced thermal insulation that prevents energy loss and increases system efficiency.
Ice Cream Freezing Tunnel Price
The price of an ice cream freezing tunnel depends on multiple factors and varies according to technical specifications and production line needs. Manufacturers should choose the best option in terms of quality, efficiency, and cost based on their required features.
- Freezing Tunnel Capacity
Higher‑capacity tunnels use more advanced equipment and typically cost more than smaller freezing tunnel models. - Type of Cooling System
Different technologies such as air‑blast freezing, contact freezing, and nitrogen freezing have a direct effect on tunnel price. - Material and Component Quality
Using high‑power compressors, high‑quality evaporators, and optimized condensers increases device price but also improves efficiency and service life. - Energy Consumption
Models that use energy‑saving and optimization technologies have a higher initial price but reduce operating costs in the long term. - Dimensions and Tunnel Design
Insulation type, internal design, and the footprint also affect the tunnel’s final price.
Tabadol Gostar Booran supplies ice cream freezing tunnels with top quality and competitive pricing tailored to producers’ needs. For consultation and a price quote, contact us.
Buying an Ice Cream Freezing Tunnel
Selecting and purchasing an ice cream freezing tunnel requires careful review of technical specifications, production capacity, and equipment quality. A suitable tunnel not only improves ice cream quality but also reduces energy costs and boosts production line efficiency. Below are key points to consider when buying.
- Tunnel Capacity and Dimensions
Based on daily output, the tunnel capacity should match the production line to achieve maximum efficiency. - Type of Cooling System
Check whether the tunnel uses air‑blast, contact, or nitrogen freezing and which option best fits your needs. - Energy Consumption and Efficiency
Low‑consumption models can reduce operating costs over time. Evaluate the efficiency of the compressor, evaporator, and condenser. - Component Quality and Insulation
A tunnel with strong insulation and high‑quality parts delivers better durability and performance. - Warranty and After‑Sales Service
Buying from reputable suppliers such as Tabadol Gostar Booran that provide after‑sales service and technical support is highly important.
Conclusion
The ice cream freezing tunnel is one of the most important pieces of equipment in ice cream production, where rapid, uniform freezing preserves product quality, flavor, and texture. Choosing the right model significantly increases productivity, reduces energy costs, and optimizes the production process.
This content reviewed the types of ice cream freezing tunnels, how they work, their components, factors affecting price, and key purchase considerations. Factors such as production capacity, cooling system type, component quality, energy consumption, and after‑sales service are crucial in selecting the right tunnel.
Tabadol Gostar Booran, as a reputable manufacturer of industrial cooling equipment with a track record of cooperation with leading brands such as Mihan, Kaleh, Rooz Ice Cream, and more, offers high‑quality, competitively priced ice cream freezing tunnels. If you are looking for an effective solution to improve your ice cream freezing process and extend product shelf life, contact our experts for specialized consulting and optimized proposals.
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Ice Cream Freezing Tunnel FAQs
Answers to the most frequently asked questions you ask Tabadol Gostar Booran experts:
1. تونل انجماد بستنی چگونه کیفیت محصول را حفظ میکند؟
The freezing tunnel rapidly lowers the ice cream temperature, preventing the formation of large ice crystals and preserving a smooth, uniform texture.
2. چه عواملی بر قیمت تونل انجماد بستنی تأثیرگذار هستند؟
Factors such as production capacity, type of cooling system, compressor and evaporator quality, energy consumption, and insulation are the most important price drivers.
3. کدام نوع تونل انجماد برای تولید بستنی مناسبتر است؟
Depending on production needs, air‑blast, contact, nitrogen, and spiral tunnels are used. The best option depends on output capacity and product type.
4. مصرف انرژی تونل انجماد بستنی چقدر است؟
Energy consumption varies by tunnel model and cooling system. Modern, high‑efficiency designs have lower energy use.
5. چگونه میتوان تونل انجماد بستنی مناسب را انتخاب کرد؟
To choose the best option, consider production capacity, energy consumption, plant space, maintenance needs, and after‑sales service. Consulting Tabadol Gostar Booran experts can help you decide better.
