PP 110

sketchfab

Automatic equipment for pasteurizing the base syrup used in ice cream and popsicle production is essential. The pasteurization process involves heating the mixture to 85°C and rapidly cooling it to 4°C, effectively eliminating harmful organisms found in milk and other ingredients. This not only ensures a healthy ice cream but also increases the base's ability to mix with air and stabilizers, resulting in a much softer and longer-lasting treat.