Ice cream machine STAFF Ice system 1959 HSX1000

A digital batch freezer that transforms liquid mixes into gelato or sorbet by freezing and aerating in a single cycle. The process begins with chilled liquid poured into the stainless-steel tank, where a torque-controlled mixer scrapes the walls and folds air into the mixture. As the refrigerant cools the tank, the mix thickens, and the algorithm adjusts the mixer's speed to achieve the desired texture—creamy, compact, or dry—without overworking the compressor. The result is consistent batches of ice cream, sorbet, or granita, produced at a rate suited to high-demand service.

Operation starts by loading the pre-chilled mix into the tank, selecting a preset recipe or adjusting consistency settings via the digital control panel. The machine initiates the freezing cycle, with the mixer running at variable speeds to incorporate air and prevent ice crystals from forming. Once the batch reaches the programmed texture, the operator can extract it directly from the tank, even while a new cycle begins. A defrost switch clears residual ice between batches, ensuring quick restart without manual scraping. Visual and acoustic alerts signal any operational issues, allowing immediate intervention.

The construction is built for continuous use in professional kitchens. The tank and door are made of thick stainless steel, resistant to corrosion and easy to sanitise. Self-adjusting POM scrapers maintain constant contact with the tank walls, ensuring efficient heat transfer and preventing build-up. The inverter-driven mixer includes an acceleration ramp to protect the transmission from sudden mechanical stress, while double-hinged doors seal tightly to maintain temperature stability. A non-slip mat beneath the tank prevents movement during operation, and the unit is designed to perform reliably in humid or low-temperature environments.

Controls include a digital interface for setting recipes, adjusting consistency, and monitoring the freezing cycle. The torque algorithm allows fine-tuning of density and texture, accommodating different types of gelato or sorbet. A dedicated defrost switch simplifies tank cleaning between batches, and malfunction indicators provide immediate feedback on operational status.

The 400 V power requirement indicates a three-phase supply, typical for high-capacity catering equipment, ensuring stable performance under continuous load. The 350 kg weight reflects a robust build, designed for stationary installation rather than frequent relocation. The 600 x 830 x 1388 mm footprint requires dedicated floor space, with clearance for door opening and ventilation. The 100 L/h capacity supports medium to large-scale production, while the 3–14 L continuation range allows flexibility for smaller or experimental batches.

Cleaning involves draining the tank, activating the defrost cycle to remove residual ice, and wiping down the stainless-steel surfaces. The self-adjusting scrapers reduce manual scrubbing, and the tank's smooth interior minimises build-up. The door seals and hinges should be checked regularly to maintain an airtight closure, and the non-slip mat should be kept dry to prevent slipping hazards.

The HSX1000 is positioned in the STAFF Ice System 1959 range as a mid-to-high-capacity digital batch freezer, offering customisable consistency control and torque-based mixing for professional gelato and sorbet production.