Ice cream machine STAFF Ice system 1959 HBX600

A digital batch freezer designed for continuous production of gelato and sorbet, the STAFF Ice System 1959 HBX600 converts liquid mixes into finished product in a single cycle. The unit freezes the mix while a torque-controlled mixer scrapes the walls of the stainless-steel tank, folding air into the mixture to create the desired texture. This simultaneous freezing and aeration process prevents ice crystals from forming, ensuring smooth, creamy results without manual intervention.

Operation begins by loading the liquid mix into the tank. The operator selects a pre-set recipe or adjusts consistency settings for creaminess, density or dryness. Once the programme starts, the compressor lowers the temperature while the mixer rotates at one of three speeds, its POM scrapers continuously cleaning the tank walls. An inverter ramps the mixer motor gradually to protect the transmission from mechanical stress. Throughout the cycle, the control algorithm monitors torque in newton-metres, automatically adjusting the process to match the chosen recipe. When the batch reaches the target consistency, the unit signals completion and the product can be extracted through the front door without interrupting the next cycle.

Constructed from high-thickness stainless steel, the HBX600 is built for wet environments and low-temperature operation. The tank features a non-slip mat and a defrost switch for quick restart between batches. Double door hinges ensure a tight seal, while acoustic and visual indicators alert the operator to any malfunction. Recipes can be customised and stored, allowing consistent results across different gelato and sorbet styles.

The 400 V three-phase supply matches the electrical infrastructure of professional kitchens, while the 258 kg weight requires a fixed installation on a stable floor. With external dimensions of 600 mm width, 830 mm depth and 1505 mm height, the freezer fits within standard worktop layouts without obstructing movement. A production rate of 60 litres per hour supports high-volume service, and each cycle can yield up to 10 litres of finished product.

Cleaning involves rinsing the tank and removing the POM scrapers, which are self-adjusting and designed for long service life. The defrost function simplifies maintenance between batches, and the stainless-steel surfaces resist corrosion in humid conditions.

The HBX600 is categorised under professional gelato and sorbet equipment, positioned for commercial kitchens requiring precise texture control and continuous output.