Ice cream machine STAFF Ice system 1959 HBE800

A batch freezer churns liquid mix into gelato or sorbet by freezing it against a refrigerated cylinder while a rotating mixer scrapes the frozen layer off the wall. The mixer aerates the mix, turning it from a thin liquid into a smooth, creamy texture. The faster the freezing and the more precise the scraping, the finer the ice crystals and the richer the result. This method gives consistent texture across every batch, whether creamy gelato or dry sorbet, and allows the operator to adjust the process for different recipes without changing the machine.

The HBE800 loads up to 16 litres of mix at once. The operator pours the prepared mix into the cylinder, closes the door and selects the recipe. The inverter-driven mixer starts at a gentle ramp to protect the transmission, then accelerates to one of three speeds. POM scrapers press against the cylinder wall, removing the frozen layer and folding it back into the mix. An acoustic alarm and a visual indicator signal when the batch has reached the set consistency. The operator can then extract the gelato while the next cycle begins, keeping production continuous.

The cylinder and mixer are stainless steel, chosen for hygiene and resistance to low temperatures. POM scrapers self-adjust to maintain contact with the cylinder wall, ensuring even freezing and easy cleaning. A defrost switch on the tank allows a quick restart between batches. The door is thick stainless steel with double hinges for a tight seal, and a non-slip mat inside the tank prevents the cylinder from moving during operation. The inverter protects the transmission from mechanical stress, extending the life of the drive system.

The 400 V three-phase supply matches the power available in professional kitchens and gelato parlours, allowing the freezer to run alongside other high-demand equipment without overloading the circuit. The 340 kg weight means the unit is floor-standing and requires a stable surface, but the compact footprint of 600 mm by 830 mm fits into most work areas. The 80 litre per hour capacity supports small to medium production runs, while the 3 to 11 litre continuation range lets the operator adjust batch size without changing the machine.

Cleaning follows the parts named: the stainless steel cylinder and mixer are rinsed after each use, and the POM scrapers are removed for thorough cleaning. The defrost switch speeds up the process by warming the cylinder. The door seal and hinges are wiped down to maintain the tight closure. The inverter and transmission require no regular maintenance beyond keeping the area around the motor clear of debris.

The HBE800 is categorised under batch freezers for gelato and sorbet production.