Brand Name: XUEMEI
Model Number: BL-240, BL-240, BQL-35/2M
Place of Origin: CHINA
We are China's first enterprise manufacturing 3-flavor ice-cream machine
We use semi-hermetic compressors which are manufactured by ourselves, stepped-up air cooling.
Air-cooling adopted is economical and convenient and the condenser use 6 stage motor with powerful air and low noise.
Two types: Mic-computer controls and manual operation.
Ice cream hardness adjustable
The material touching ice-cream machine is adopted with stainless steel, non-toxic engineering plastic, and non-toxic rubber seal according to the standard of the industry
Achieved the CE certificate
Series include:
BQL-35/2M (Output 45 l/h, 200-AL-60)
BL-240 (Output 40 l/h, 400FSV2-F)
BL-220 (Output 20 l/h, J2190)
BL-460 (Output 60 l/h, 300-AL-60)
BQJ-50 (Output 50 l/h, 400FSV2-F)
Technical Parameter(Soft lce Cream Machines) | ||||||
Model | BQL-35-2M | BL-240 | BL-220 | BL-460 | BQJ-50 | |
Output L/h | 45 | 40 | 20 | 60 | 50 | |
Compressor | Model | 200-AL-60 | 400FSV2-F | T2168E | 300-AL-60 | 400FSV2-F |
Voltage/ Power | 380/1.5 | 380/3 | 220/0.8 | 380/2.2 | 380/3 | |
Regulatde protection current | 5.5 | 9 | 5 | 7.5 | 9 | |
Mixing motor | Pressure/ Power | 380/1.5 | 220/1.1 | 380/2.2 | ||
protection cureent | 4.5 | 7 | 9 | |||
Air pump motor power rate | 10 | None | ||||
Condenser | Cooling method | Air Cooling | ||||
Fan model | YDK-40-6K | 350FZL-01M | M4Q045-EA01-01 | F2L450-4DQ-P | 400FZL-02 | |
Voltage/Power rate | 220/0.04 | 380/0.12 | 220/0.025 | 220/0.07 | 220/0.18 | |
Refrigerant | Name | R22 | R502 | |||
Injection dose | 1.5 | 0.7 | 2 | 2.6 | ||
Complete machine | Voltage/Frequency | 380V/50HZ | 220V/50HZ | 380V/50HZ | ||
Power rate | 3.1 | 4.6 | 2 | 5 | 5.4 | |
Overall Dimension (m) | 0.81× 0.7× 1.58 | 0.8× 0.6× 1.36 | 0.58× 0.8× 1.3 | 0.95× 0.75× 1.45 | 1.2× 0.62× 1.28 | |
Net Weight (kg) | 280 | 250 | 200 | 370 | 380 | |
Note: (1)Measuring of the output should be at 24 º C of ambient temperature and 7 º C of feeding material temperature. In the content of cream fat is no less than 5%, total dry material is no less than 20%. | ||||||
(2)Ingredients and their ratios: milk powder 10%, sugar 13%, egg 5%, starch 2%, glutin 0.05%, and remainder is water, All materials should be in conformity with State or industry standard |