aaaa        Pre-Aerators

C-R mixer

The C-R mixer is well proven in the ice cream industry. WCB Ice Cream has offered the pre-aeration as an option on our continuous ice cream freezers for nearly a decade. Our pre-aeration option utilizes the C-R mixer that was introduced to the food industry over thirty years ago. Over the years, the C-R mixer has been used to aerate everything from low overrun products to extremely high overrun products (overruns in the range of 200 to 300%).

The C-R mixer assures complete emulsification by mechanically shearing the overrun air and mix prior to entering the freezing barrel. Pre-aeration will improve the product’s texture and consistency, while decreasing package weight variations. Normally package weight variations and shrinkage on ice cream products are reduced up to 50%.

An important advantage of using a C-R mixer instead of a traditional aerator is the low running speed, which means the wear of the moving parts is very slow, thus low maintenance cost.

The diameter of the aerator wheel is larger in the C-R mixer than in a traditional aerator. This allows identical aeration for both types of aerators while the C-R mixer runs at a lower speed.

Stick novelty production

Stick ice cream quality has been greatly improved with the use of extrusion technology. Extruded stick ice cream products are smoother with greatly improved texture, higher overrun can be achieved, and a slower meltdown time compared to standard molded stick ice cream.

The improved quality of the product is due to the low-draw temperature of the product from the continuous ice cream freezer (-6oC/ +21oF).

Using a C-R mixer improves the texture of your molded stick ice cream products so that they nearly match extruded ice cream products.