STAFF Ice System 1959 HBE400 Electromechanical Batch Freezer

A batch freezer churns liquid mix into gelato or sorbet by freezing it while stirring continuously. The refrigeration system cools the cylindrical tank from the outside, lowering the temperature of the mix inside. As the mix thickens, the rotating scraper blades break up ice crystals and fold air into the product, creating the smooth, creamy texture that defines gelato. The process balances freezing speed and agitation to control overrun and consistency, allowing the operator to produce anything from dense sorbet to light, airy gelato in a single cycle.

The HBE400 is loaded with up to 7.5 litres of prepared mix through the front door. The operator selects the desired cooling method—air, water, or combined—and sets the mixer speed to one of three levels. A consistency control adjusts the final texture, from creamy to dry, by varying the freezing time and agitation. Once the cycle starts, the inverter ramps the mixer motor smoothly to avoid mechanical stress. Visual and acoustic indicators monitor progress and alert the operator to any faults. When the gelato reaches the chosen consistency, the door is opened and the product is extracted directly from the tank, even while the next cycle begins if needed.

The tank and mixer are built from stainless steel, chosen for hygiene and resistance to corrosion in wet environments. POM scrapers self-adjust to maintain contact with the tank wall, ensuring efficient heat transfer and easy cleaning. A non-slip mat inside the tank prevents the mix from sliding during extraction. The door is double-hinged for secure closure and lined with thick stainless steel for durability. A defrost switch allows the tank to be cleared quickly between batches, and customisable recipes can be programmed to repeat specific consistencies and densities.

The 400 V three-phase supply matches the power demand of professional kitchens, allowing the freezer to run alongside other high-load equipment without overloading a single circuit. At 224 kg, the unit is floor-standing and requires a stable base, but does not need permanent fixing. Its 600 mm width and 830 mm depth fit within standard worktop layouts, while the 1505 mm height allows access to the controls without stooping. The 40 litre-per-hour capacity supports continuous production during service, and the 2 to 5 litre continuation range lets the operator adjust batch size to match demand.

Cleaning involves removing the scrapers and wiping down the stainless steel tank and door. The defrost switch speeds up the thawing of any residual ice, and the non-slip mat can be lifted out for thorough washing. The inverter and transmission are sealed, so maintenance is limited to checking the scrapers and door seals. Cooling method can be changed by fitting the appropriate kit, though the base model is air-cooled.

The HBE400 is available with optional water-cooling or combined air-water cooling for environments where ambient temperatures are high or ventilation is limited. It is categorised under professional gelato equipment in the STAFF Ice System 1959 catalogue.