Commercial Fried Ice Cream Machine

Live Preparation on a Low-Temperature Pan

 

The commercial fried ice cream machine uses a low-temperature freezing pan to rapidly freeze liquid dessert ingredients such as milk, yogurt, and fruit juice. Staff can then use spatulas to mix, spread, turn, and roll the frozen mixture.

The equipment can prepare fried yogurt, rolled ice cream, fruit-based frozen desserts, and other freshly made ice cream products. Its open operating surface allows customers to see the ingredients change from liquid to a finished frozen dessert.

This visible preparation process is suitable for dessert shops, ice cream stores, themed restaurants, shopping mall stalls, and night-market businesses. Stores can combine the base ingredients with fruit, biscuits, nuts, chocolate, sauces, and dairy products to create different flavors and finished forms.

The freezing surface can normally reach approximately -18°C to -30°C. This low temperature helps liquid ingredients freeze quickly during preparation.

Single-pan, double-pan, and multi-pan structures are available. Common pan diameters are approximately 300–500mm, and rated power is approximately 1.2–3.5kW.

A single-pan unit is suitable for a focused menu or a small outlet with limited space. A double-pan or multi-pan commercial fried ice cream machine can process different flavors at the same time. This reduces waiting caused by cleaning the same pan and changing ingredients between orders.

The number and diameter of the freezing pans should be selected according to the number of operators, ingredient quantity per serving, expected serving speed, and available electrical supply.

Independent temperature control and a compressor refrigeration system help maintain the pan condition during continued operation. Staff can adjust their working rhythm according to the water content, sugar content, and required texture of the ingredients.

The stainless steel operating area is suitable for a working environment exposed to moisture and food residue. Melted ingredients and toppings can be cleaned from the surface after production.

Some structures provide space below the worktop for tools, containers, or ingredients needed for short-term use. This keeps the main production area more organized and reduces movement between the machine and separate storage positions.

The refrigerant should be selected according to the regulations of the target market. Buyers should provide the sales destination, power specification, and intended operating environment when confirming the refrigeration and electrical solution.

Zhejiang Anneng Kitchen Equipment Co., Ltd. provides product structure design, sheet metal processing, complete assembly, and customized manufacturing. The factory can adjust the number of pans, worktop structure, storage space, equipment dimensions, and exterior appearance for OEM/ODM orders.

Buyers may supply technical drawings or a physical prototype for solution confirmation, sample development, and mass production.

The minimum order quantity is 10 units. Standard products normally require 7–20 days. Customized samples and equipment generally require 1–3 months, depending on the pan configuration and structural complexity.

Production photographs or videos can be provided. Every unit receives a 100% inspection before packing, and third-party inspection is accepted. Remote technical guidance, spare-parts support, and a one-year warranty are available after delivery. Transport damage and related issues are handled according to the agreed contract terms.