C-R Mixer

Supplier:  WCB Ice Cream

The C-R mixer assures complete emulsification by mechanically shearing the overrun air and mix prior to entering the freezing barrel. Preparation 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 by 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.

Product texture improvements:

A C-R mixer yields a smooth creamy product with improved consistency by mechanically working the product, reducing the air cell size, and assuring complete emulsification of the mix and air prior to the freezing barrel.

Operating cost reduction:

The C-R mixer provides complete emulsification of the overrun air and mix to greatly improve the product consistency from the ice cream freezer, thus greatly reducing the package weight variations.

Texture and consistency:

The C-R mixer allows for overrun percentages higher than can be achieved by a conventional freezer without pre-aeration.

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