• No. of Moulds : 4 Moulds
• Material : Stainless Steel (304) with all bolts
• Thickness : Inner Body 1.2 mm, Outer Body 0.8 mm
• Wire Type : Anchor Wire
  
• Educator (Motor) : 1⁄2 Orient or Crompton with Copper
  
• Power Source : Electric
• Voltage : 230-440V
• Phase : Single and Three Phase
• Temperature : -15°C To -27°C (-59°F To -80°F)
• Unit : 3  to 5 Per Hours
• Machine Insulation : 75 mm
• Tank : 70C + 80W = 150L
  
• Product Capacity : 200 Kulfi/batch (Batch time - 15-20 Minutes)
• Kulfi Size : 30 ml to 80 ml
  
• E Operator : 1⁄2 Inch Copper Pipe (200 feet)
  
• Compressor Capacity : 2 Tons
• Refrigerant : R404A Gas.
  
• Panel : Digital Controller
  
• Wheel : Heavy Bracket
• Weight : 120 Kg (Approx.)

Features

• Four Mould Design: Allows for simultaneous production of four kulfis, maximizing output and efficiency.
• Stainless Steel Construction: Ensures long-lasting durability, easy cleaning, and resistance to corrosion, maintaining food safety standards.
• User-Friendly Operation: Simple filling and extraction process, making it easy for staff to operate without extensive training.
• Rapid Freezing System: Designed for quick freezing, ensuring your kulfis set perfectly while preserving flavor and texture.
• Compact and Efficient: Space-saving design fits well in various kitchen setups, ideal for small to medium-sized operations.
• Versatile Applications: Perfect for traditional kulfi as well as other frozen desserts, allowing for creativity in your menu.

Applications

• Ice Cream Parlors: Produces fresh, high-quality kulfi in small batches.
• Restaurants: Great for serving traditional kulfi as a dessert option.
• Catering Services: Perfect for events requiring individual servings of kulfi.
• Street Vendors: Ideal for selling kulfi in outdoor or mobile setups.
• Small-scale Production: Suitable for businesses looking to create kulfi with authentic taste and texture.

Usage

• Prepare the Kulfi Mixture: Mix ingredients such as milk, sugar, and flavourings (e.g., cardamom, mango, or pistachio) in a bowl.

• Fill the Moulds: Pour the prepared kulfi mixture evenly into the 4 moulds.

• Freeze: Place the filled moulds in the machine and ensure it’s properly closed. Let the kulfi freeze for several hours.

• Remove Kulfi: Once frozen, carefully remove the kulfi from the moulds. You may dip the moulds in warm water for easy removal.

• Serve: Serve the kulfi immediately or store it in a freezer for later use.