Ice cream machine STAFF Ice system 1959 HBX800

The STAFF Ice system 1959 HBX800 is a digital batch freezer for producing gelato and sorbets.

A batch freezer chills and agitates a mixture, incorporating air and preventing large ice crystals for a smooth texture. The mixer scrapes the freezing tank's sides for even cooling. The HBX800 uses a digital system to manage freezing and compressor operation, allowing precise control over the final product's consistency.

To use the HBX800, fill the tank with the ice cream base. The stainless steel mixer has self-adjusting POM scrapers. The mixer has three speeds, and an inverter with an acceleration ramp manages its operation. The unit includes a tank defrost switch and a non-slip mat. Once the desired consistency is reached, controlled via the Ad Hoc consistency control system, the product can be extracted. The freezer can produce up to 16 litres of ice cream in one work cycle, with a total hourly output of 80 litres.

The construction includes a high-thickness stainless steel door and double door hinges. Acoustic and visual malfunction indicators alert the operator to issues. The HBX800 is built to operate in wet rooms and at low ambient temperatures.

Controls include the Ad Hoc consistency control, a tank defrost switch, and the ability to select one of three mixer speeds. The inverter with acceleration ramp manages the mixer's start-up. The digital interface allows control over the compressor's operation.

The capacity of 80 L/h indicates the maximum volume of product that can be produced over an hour. The dimensions are 600 mm (length), 830 mm (width), and 1505 mm (height). A weight of 305 kg signifies the unit's mass. The 400 V voltage rating specifies the electrical supply required.

Cleaning is facilitated by the stainless steel mixer and the tank defrost switch. The POM scrapers are designed for longevity.

This batch freezer is listed in the catalogue under bar equipment and ice cream machines.