ROKK Processing RFE 300 Continuous Freezer & SP40BC Control Unit

Applications & Use Cases

• Producing continuous ice cream and gelato.
• Manufacturing sorbets and frozen yoghurts.
• Incorporating inclusions into frozen desserts.
• Creating various frozen dessert products in a continuous flow.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 150 to 300 litres per hour, depending on product viscosity and desired overrun.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with appropriate amperage for the compressor and motor.

Refrigerant

Continuous freezers commonly utilise refrigerants such as R404A or similar HFC blends, though newer units may use more environmentally friendly alternatives.

Air pump

Units typically feature an integrated or external air pump for controlling overrun, which is crucial for product texture and volume.

Control system

The SP40BC control unit suggests a dedicated system for precise management of freezing parameters, air incorporation, and product flow.

Materials of construction

Product contact parts are typically made from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Footprint

While specific dimensions vary, continuous freezers of this capacity typically require a floor space of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, plus clearance for maintenance.

Frequently Asked Questions

• What is the primary function of a continuous freezer?

  A continuous freezer is designed to rapidly freeze a liquid mix while simultaneously incorporating air (overrun) to produce a consistent, smooth frozen product like ice cream or gelato in a continuous flow.

• What is the purpose of the SP40BC Control Unit?

• What maintenance is typically required for this type of equipment?

• Can this unit handle different types of mixes?

• What is 'overrun' and why is it important?