Ice cream machine STAFF Ice system 1959 HSE1000

A batch freezer that turns liquid mixes into gelato or sorbet in a single work cycle, designed for professional kitchens and dessert production. The HSE1000 uses a refrigeration system to chill a stainless steel tank while a rotating mixer scrapes the frozen product from the walls, incorporating air to create the smooth, creamy texture of gelato or the lighter consistency of sorbet. The process relies on controlled freezing and constant agitation: the colder the tank, the faster the mix sets, while the mixer's speed determines how much air is folded in, affecting the final density and creaminess.

To operate, the operator pours the prepared mix into the tank, selects the cooling method—air, water, or a combination—and sets the mixer speed and consistency programme using the control panel. The machine begins freezing, and the mixer rotates, scraping the frozen layers from the tank walls to prevent ice crystals and ensure even texture. Once the desired consistency is reached, the operator can extract up to 16 litres of product per cycle, with the option to start a new freezing cycle even during extraction. The defrost switch allows for quick tank cleaning between batches, while the non-slip mat keeps the unit stable during operation.

Built for durability in wet and low-temperature environments, the HSE1000 features a stainless steel mixer with three speeds and self-adjusting POM scrapers that maintain contact with the tank walls for thorough cleaning. Acoustic and visual indicators alert the operator to any malfunctions, and the Ad Hoc consistency control allows for precise adjustments to achieve creamy, compact, or dry textures. Customisable recipes can be programmed to match specific density and trowel requirements.

The 400 V voltage requirement means the unit must be connected to a three-phase power supply, suitable for commercial kitchens with high-demand electrical systems. At 305 kg, the freezer is a stationary piece of equipment, designed to remain in place once installed. The 100 L/h production rate allows for continuous output, while the 3-14 L continuation range ensures flexibility for smaller or larger batches within a single cycle.

Cleaning involves defrosting the tank, removing the scrapers for thorough washing, and wiping down the stainless steel surfaces. The self-adjusting scrapers reduce maintenance by compensating for wear, while the defrost switch simplifies the restart process between batches. The machine's design for wet environments means it can be cleaned with water without risk of damage, though care should be taken to avoid electrical components.

The HSE1000 is categorised under professional ice cream and gelato equipment, positioned for establishments that require consistent, high-volume production with precise control over texture and quality.