The acronym “CREAM” stands for:

C - ContinuousCREAM Freezer ANUGA 2006
R - Re-circulation with
E - Emulsification of
A - Air and
M - Mix
The CREAM Freezer has the same footprint as a standard WS-Freezer
You CAN incorporate ALL the same variegates and inclusions!
CREAM System provides the benefits of low draw temperature technology utilizing a more practical approach.
The CREAM Freezer is a complete system and does not simply rely on reducing the ice cream draw temperature.

The CREAM Freezer utilizes these features:
- Continuous product re-circulation.
- Pre-aeration.
- Optimum dasher speed selection.
- CREAM dasher assembly.
- Highly refined freezer control.

All of our CREAM Freezers utilize the following features:
- The CREAM Freezer is a complete system and does not rely on simply reducing the ice cream draw temperature.

- The CREAM Freezer produces ice cream or related products (low fats, sherbets, frozen yogurt, etc.) with enhanced texture and
consistency, while providing melt down time and storage stability.

- The utilization of the pre-aeration mixer provides additional mechanical working of the fat globules to yield an improved product texture
that is rich and creamy. This process can improve the texture of low fat content product to have the same "mouth feel" as a premium
product with a high fat content.

- The CREAM System provides the tools for making better ice cream. The second part of the equation is to optimise the finished
product by refining the process operating parameters and the ice cream formulation. The best final product results may be realised by
adjustments to the ice cream recipe, fat content, solids content, sweeteners used, etc. The CREAM System can leverage your
advantage with the many new stabilisers and flavours that are becoming available.

- RESULT - better ice cream delivered to your customers!!

Benefits:
- The CREAM Freezer produces ice cream or related products (low-fats, sherbets, frozen yogurt, etc.) with enhanced texture and
consistency, while improving melt down time and storage stability.

- The utilization of a pre-aeration mixer provides additional mechanical working of the fat globules to yield an improved product texture
that is rich creamy. This process can improve the texture of lower fat content product to have the same "mouth-feel" as a premium
product with a high fat content.

- The CREAM Freezer with a reduced dasher speed and continuous re-circulation yield draw temperatures that are less than the
traditional. The lower draw temperature produces smaller sized ice crystals; this along with reduced air cell size improves the product
"mouth-feel", melt down time and storage stability.

- The product re-circulation feature combined with the pre-aeration mixer assure complete emulsification of the mix and overrun air prior
to entering the freezing cylinder that produces a very consistent product with excellent package weight control.

- The refined freezer control system will improve the mix flow, overrun, viscosity and cylinder pressure control to assure a constant flow
of consistent finish product from the freezer in an efficient manner.