Floor Standing Three Flavor Soft Ice Cream Machines (ICM-B46F)

• After-sales Service: Part Supply
• Warranty: 12 Month, 12 Months
• Certification: CE, MET, SA8000, ISO9001, CE, ISO9001
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: ICM-B46F
• Power Source: Electric
• Process: Frozen and Chilled
• Automatic Grade: Automatic
• Application: Ice Cream, Ice Cream, Commercial
• Customized: Customized, Non-Customized
• Control: Electric
• Structure: Integral Type
• Material: Stainless Steel
• Condensing Mode: Air-Cooled
• Filtering Device: with Filtering Device
• Automatic Cleaning Device: with Automatic Cleaning Device
• Power: 2800W
• Ice Shape: Soft Ice Cream
• Style: Italy
• Design: Luxury
• Appearance: Advanced
• Capacity: 46L/H
• Performance: Stable and Excellent
• Transport Package: Plywood Box
• Specification: W54cm xD72cm x H145cm
• Trademark: OEM
• Origin: China
• HS Code: 8418699020
• Production Capacity: 500
• Package Size: 62.00cm * 84.00cm * 155.00cm
• Package Gross Weight: 175.000kg

Product Description

Floor Standing Three Flavor Soft Ice Cream Machines (ICM-B46F)

Main Specification: 
 

Hopper Volume	10L x 2
Cylinder Volume	1.9L x 2
Capacity	46L/H (460 - 500 cups)
Compressor	Tecumseh 1.25HP
Coolant	R404A
Expand Valve	Danfoss
Motor	Mitsubishi
Power supply	AC380V/50HZ
Power consumption	2800W
Machine size	W54cm xD72cm x H140cm
Weight	155kgs

 

Main Feature:

 

1.  Stainless Steel Beater in Frezen cylinder, more durable.

2.  Agitator in Hopper for making ice cream raw metarial more fresh and tasty.

3.  Auto Back Function for making handle reset.

4.  LCD Control Panel, use friendly.

5.  Pre-cooling system to keep ingredient fresh in hoppers.        

6.  Overnight standby function reducing cleaning times to 3 times a week.

7.  Low mix warning to avoid over-freezing of cylinder.

8.  Mitsubishi motor, less noise.

9.  Gear Pump included, which can make the ice cream puffy rate of 50%-60%.