OK Corp - ROKK Processing RFE 300 Continuous Freezer & SP40BC Control Unit

• Producing a continuous flow of ice cream or similar frozen desserts.
• Integrating into larger production lines for automated freezing processes.
• Developing new frozen product recipes and conducting small-batch trials.
• Manufacturing gelato, sorbet, or frozen yoghurt in various commercial settings.

Typical capacity

For this class of continuous freezer, capacities commonly range from 100 to 300 litres per hour, depending on product viscosity and desired overrun.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, to operate the refrigeration and mixing components efficiently.

Refrigeration

Continuous freezers generally utilise direct expansion refrigeration systems, often requiring connection to an external compressor unit or a self-contained system.

Control system

Modern units, such as the SP40BC, typically feature PLC-based controls for precise management of overrun, temperature, and production speed, often calibrated to industry standards like BRC.

Product dispensing

Commonly, these machines offer both fixed and flexible hose dispensing options to accommodate various packaging or transfer methods.

Materials of construction

Components in contact with food are typically constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

• What is a continuous freezer?

  A continuous freezer is designed to produce a steady flow of frozen product by continuously feeding a mix into the freezing cylinder and extruding the finished product, offering consistent quality and high throughput.

• What is 'overrun' in ice cream production?

• Is specialist installation required for this type of equipment?

• What maintenance is typically involved?

• Can this unit produce different types of frozen desserts?

Blast freezers hold strong reputations for reliable performance in food processing operations. Buyers typically prioritise units with sturdy construction and consistent temperature control, as these directly affect product quality and shelf life. When purchasing used equipment, inspecting refrigeration systems, door seals and internal surfaces for wear is essential. Industry sentiment favours models from established manufacturers known for durability. Key strengths include rapid freezing capability, energy efficiency compared to older freezing methods, and adaptability to various food types. Proper maintenance history significantly influences buyer confidence in used units.

General overview for this equipment type