Tetra Hoyer DeepBlue CK Series

At the heart of the new low temperature ice cream concept is the Tetra Hoyer DeepBlue CK second stage freezer, which cools ice cream down to -12 to -15 °C / 10 to 5 °F where it becomes very viscous, rather like soft clay. It is ideal for shaping into a variety of new products. The cold kneading of our Microform Technology™ creates a stable fine-structured ice cream with improved product quality.

Low temperature ice cream undergoes a cold kneading process in the Tetra Hoyer DeepBlue CK freezer, creating a finely structured ice cream with a smoother, creamier taste. You can now achieve excellent creaminess even with low-fat ice cream so that healthier, low fat products can taste just as good as top-of-the-range traditional ice cream.

Model:  l/h (US gph)
Tetra Hoyer DeepBlue CK 1400 F 1200 – 1500  (310 – 400)
Tetra Hoyer DeepBlue CK 3000 F  2400 – 3000  (620 – 800)

Actual outlet capacities will depend upon mix formulation, outlet temperatures and other factors. Capacities are based on 100% overrun.