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This type of equipment can use many types of freezing agents such as nitrogen, carbon dioxide, ammonia or special refrigerants. A continuous freezer intakes the product at one end of the cooler and releases through the other end. The product is cooled to a freezing temperature as it travels from one end to the other. A batch freezer requires the product to be placed in the freezer and removed after a certain period of time has passed.


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191 SP/US/E G photo
Carpigiani 191 Ice Cream Machine

Used Carpigiani 191 Ice Cream Machine with: Height side: Design pressure: 420 psig Operating pressure: 224 psig Low side: Design pressure: 206 psig Operating pressure: 14 psig Cylinder...

794-33 photo
Taylor 794-33 Water Cooled Twin Twist Soft Serve Ice Cream/ Frozen Yogurt Machine

Used Taylor Soft Serve Ice Cream Machine with: Capacity: (2) 3.4 quart freezing cylinders (2) 14 quart mixing hoppers Mix low indicator light Refrigerant: R404A Electronics controls: SoftechTM...

FP3000 photo
Frisher Freezer Tank FP3000

Used Frisher Freezer Tank with: Ice cream popsicle freezing tank Capacity of 3000 units per hour Uses R404 refrigerate Compressor has 20 horsepower motor Machine weight 1700 pounds

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