1000L Ice Cream Aging Maturation Tank with Cooling Jacket

Ice Cream Aging Maturation Tank Product Introduction

The 1000L ice cream aging maturation tank provides a controlled environment for cooling and holding ice cream mix after pasteurization and homogenization. During maturation, the product is typically maintained at approximately 4°C while gentle agitation keeps ingredients evenly distributed and supports the development of a smooth, stable ice cream structure.

The tank features an insulated stainless steel body with a cooling jacket designed for chilled water circulation. A 60 mm insulation layer helps reduce temperature gain and improve cooling efficiency during extended holding periods. The hygienic internal surface facilitates cleaning, while the integrated CIP spray ball supports convenient cleaning-in-place procedures.

With a 1000L working volume, 1.1 kW agitator motor, sanitary 51 mm inlet and outlet connections, and adjustable mixing options, the tank can be integrated into commercial ice cream processing systems for reliable batch maturation before continuous freezing and downstream production.

Key Features

• 1000L Working Capacity: Suitable for commercial ice cream mix cooling, aging, and intermediate storage.
• Efficient Cooling Jacket: Circulating chilled water provides stable and uniform product temperature control.
• Gentle Agitation: Slow-speed mixing maintains product homogeneity without excessive mechanical disturbance.
• Thermal Insulation: 60 mm insulation layer helps minimize heat transfer during the aging process.
• Hygienic Stainless Steel Construction: Smooth internal surfaces facilitate sanitation and routine maintenance.
• CIP Cleaning Design: Integrated spray ball enables efficient cleaning of internal product-contact surfaces.
• Sanitary Process Connections: 51 mm inlet and outlet connections support integration with dairy processing pipelines.
• Complete Tank Accessories: Can include thermometer, manway cover, discharge valve, sample valve, and sanitary fittings.
• Flexible Speed Control: Multiple rotational speeds and stepless speed control options are available for different processing requirements.

Technical Specifications

Parameter	Specification
Working Volume	1000 L
Tank Dimension	Ø1060 × 1220 mm
Total Height	2700 mm
Insulation Thickness	60 mm
Inlet & Outlet Diameter	51 mm
Motor Power	1.1 kW
Typical Aging Temperature	Around 4°C
Agitation Speed	20 / 35 / 50 / 100 / 500 r/min options
Speed Control	Stepless reducer or inverter control available
Cooling Method	Chilled water circulation through jacket
Cleaning Method	CIP spray ball
Tank Structure	Insulated jacketed stainless steel tank

How the Ice Cream Aging Tank Works

After pasteurization and homogenization, the ice cream mix is transferred into the aging tank. Chilled water circulates through the tank jacket to gradually cool and maintain the mixture at the required low temperature, typically around 4°C.

During the holding period, the agitator operates at a controlled speed to keep fat, protein, sugar, stabilizer, and other ingredients evenly distributed. This controlled maturation stage supports fat crystallization and ingredient hydration while preparing the mix for subsequent freezing. After the required aging period, the finished mix can be discharged through the sanitary outlet and transferred to a continuous freezer or other downstream equipment.

Gentle Mixing for Uniform Maturation

The integrated agitator keeps the ice cream mix homogeneous throughout the aging process. Controlled low-speed agitation helps prevent ingredient separation while maintaining consistent temperature distribution throughout the tank.

Different rotational speeds can be selected according to processing requirements, while optional stepless or inverter speed regulation provides greater flexibility when handling ice cream formulations with different viscosities and compositions.

Hygienic Design and CIP Cleaning

The product-contact area is designed with smooth stainless steel surfaces to support hygienic dairy processing. The tank can be equipped with a CIP spray ball for internal cleaning without requiring extensive manual access.

Sanitary valves and process connections simplify integration with upstream pasteurization and homogenization equipment as well as downstream freezing systems. The manway also provides convenient access for inspection and maintenance when required.

Role in Ice Cream Processing

The aging tank is typically installed between the cooling/homogenization stage and the freezing stage:

Mix Preparation → Pasteurization → Homogenization → Cooling → Aging & Maturation → Freezing → Filling & Packaging

This intermediate stage gives the prepared ice cream mix sufficient time under controlled low-temperature conditions before freezing, helping establish suitable processing properties for subsequent production.

Applications

The 1000L aging maturation tank can be used for processing:

• Traditional dairy ice cream
• Soft serve ice cream mix
• Gelato mix
• Frozen dairy dessert
• Flavored ice cream base
• Milk-based frozen dessert mix
• Selected plant-based frozen dessert formulations

It is suitable for ice cream factories, dairy processing facilities, frozen dessert production lines, and other food processing operations requiring hygienic cooling, mixing, and temperature-controlled holding.

Why Use an Ice Cream Aging Maturation Tank?

A dedicated maturation tank provides better process control than ordinary storage vessels. Cooling, insulation, controlled agitation, sanitary construction, and CIP capability are integrated into one processing unit. This helps maintain consistent conditions between pasteurization and freezing while simplifying product handling within the production line.

For processors producing multiple ice cream recipes, adjustable agitation and temperature-control configurations also provide flexibility for different formulations and production schedules.

FAQ

Q1: What is an ice cream aging maturation tank used for?
A: It is used to cool, gently agitate, hold, and mature pasteurized ice cream mix before freezing. Controlled low-temperature aging helps prepare the mix for stable downstream processing and consistent product quality.

Q2: What is the working capacity of this ice cream aging tank?
A: This configuration has a 1000L working volume, making it suitable for commercial ice cream and frozen dessert production.

Q3: How is the ice cream mix cooled inside the tank?
A: Chilled water circulates through the cooling jacket surrounding the tank, providing indirect and uniform cooling for the ice cream mix.

Q4: What temperature is recommended for ice cream mix aging?
A: The ice cream mix is typically maintained at approximately 4°C. The actual aging temperature can be adjusted according to the product formulation and processing requirements.

Q5: Does the 1000L aging tank include an agitator?
A: Yes. The tank is equipped with a 1.1 kW agitator to maintain uniform temperature and product consistency during cooling and maturation.

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