Ice cream machine STAFF Ice system 1959 HBX1000

A digital batch freezer designed for continuous production of gelato and sorbet, the STAFF HBX1000 controls the freezing process through a torque-based algorithm that adjusts the mixer's resistance in newtons per metre. This method ensures the mixture develops the correct structure—whether creamy, compact or dry—by precisely managing how the liquid transforms into frozen dessert. The compressor responds to the mixer's load, maintaining consistent churning while the refrigerant removes heat from the product. As the mixture thickens, the torque increases, signalling the system to adjust cooling and mixing speed to prevent over-freezing or ice crystal formation. The result is a smooth, homogenous texture that holds its shape when served or stored.

Operation begins by loading the pre-chilled mix into the stainless steel tank, where the three-speed mixer starts at a gentle pace to incorporate air evenly. The inverter-driven motor accelerates gradually, protecting the transmission from sudden mechanical stress. The operator selects a pre-set recipe or adjusts consistency settings via the control panel, choosing between creamy, compact or dry output. The system monitors torque throughout the cycle, automatically modulating the compressor to maintain the target viscosity. Once the desired consistency is reached, the extraction phase begins: the operator can activate the freezing cycle even while removing the product, allowing continuous workflow. A defrost switch on the tank clears any residual ice between batches, and the non-slip mat keeps the unit stable on wet floors.

Built for demanding kitchen environments, the HBX1000 features a high-thickness stainless steel door with double hinges for secure sealing, while the entire mixer assembly is constructed from stainless steel to resist corrosion in humid or low-temperature settings. POM scrapers, self-adjusting and durable, clean the tank walls thoroughly, preventing product build-up and ensuring consistent heat transfer. Acoustic and visual indicators alert the operator to any malfunctions, while the inverter's acceleration ramp protects the transmission from mechanical overload.

The 400 V three-phase power requirement suits commercial kitchens with dedicated high-capacity circuits, allowing the freezer to run alongside other heavy-duty equipment without tripping breakers. At 350 kg, the unit is designed for permanent installation, with a footprint of 600 mm by 830 mm fitting into standard worktop layouts. The 100 L/h capacity supports medium to high-volume production, with each cycle yielding up to 20 L of finished product. The 3-14 L continuation range allows flexibility in batch sizes, accommodating both small test runs and full production loads.

Cleaning involves removing the scrapers for separate washing, then running the defrost cycle to clear the tank of any residual product. The stainless steel surfaces can be sanitised with standard food-safe detergents, while the non-slip mat is wiped down to maintain hygiene. The customisable recipe function stores multiple consistency profiles, enabling quick transitions between different gelato or sorbet styles without manual recalibration.

The HBX1000 is categorised under professional gelato and sorbet production equipment, positioned for artisanal and commercial kitchens requiring precise texture control and continuous output.