Artisanal Ice Cream Production Set - Full Version

Artisanal Ice Cream Production Set - Full VersionARTISANAL ICE CREAM PRODUCTION SET FULL VERSION The most complete package in the artisanal line, developed for entrepreneurs who want to operate with a broader product mix, greater market differentiation, and higher revenue potential. This configuration enables the production of milk based ice pops and paletas, water based products, flavored ice, chocolate coated bonbons, and ice cream on a stick or in a cone, creating a highly versatile business

🧊 ARTISANAL ICE CREAM PRODUCTION SET - FULL VERSION

The most complete package in the artisanal line, developed for entrepreneurs who want to operate with a broader product mix, greater market differentiation, and higher revenue potential.

This configuration enables the production of milk-based ice pops and paletas, water-based products, flavored ice, chocolate-coated bonbons, and ice cream on a stick or in a cone, creating a highly versatile business model with multiple sales opportunities across different consumer segments and throughout the various seasons of the year.

⚙️ Included equipment:

① Pro16
② Mixer15
③ FlexUnmold (demolding and chocolate coating)
④ Turbo8
⑤ PP60
⑥ Cooling Tower 5TR

See details about each machine in the “Machines” menu
Molds are not included in this package

Production capacity: up to 120 liters of ice cream per hour.*
(*) Up to 100 liters/hour of creamy Açaí. Up to 40 liters/hour of medium/high-consistency gelato.

🍸 THE MOST COMPLETE BUSINESS MODEL FOR MAXIMUM RETURN POTENTIAL

For entrepreneurs seeking the highest level of versatility and the broadest commercial reach, this package offers the most complete production structure in the line.

In addition to traditional water-based and milk-based ice pops, this configuration makes it possible to produce flavored ice, bonbons, individual portions, ice cream on a stick, and cone products coated with chocolate.

This diversified product mix creates important strategic advantages. It allows the business to serve different market segments, attract a broader customer base, and perform more competitively even in less favorable weather conditions or in scenarios of variable seasonal demand.

Flavored ice can also be supplied to bars, restaurants, and beverage operations for use in alcoholic drinks and non-alcoholic drinks, expanding business opportunities beyond the conventional frozen-dessert channel.

This package is ideal for businesses that operate as:

• Factory production for wholesale distribution
• Factory + retail store
• Premium multi-product frozen dessert operation
• Replicable business across multiple units
• Expansion model through franchising or company-owned operations

Talk to the Finamac team to learn about machine configurations and the different ways to compete in this market.

📊 ESTIMATED REVENUE POTENTIAL

Illustrative estimate of annual revenue (symbolic currency): 3.6 million coins.

In an example production scenario of 5 hours of manufacturing per day, plus 3 additional hours for preparation and logistics, this package can produce approximately:

• 600 liters of ice cream per day
• 12,000 liters per month based on 20 working days

Considering a seasonal business cycle with:

• 3 months per year at full production
• 9 months per year at 50% of that volume

annual production reaches approximately 90,000 liters per year.

Using a reference selling price of 4 symbolic coins per portion, whether in the form of ice cream or bonbon/ice cream on a stick or in a cone, gross annual revenue would total approximately 3.6 million symbolic coins or more.

The estimated average production cost per portion may range from 0.40 to 1.50 symbolic coins, depending on the recipe, the ingredients, and the amount of incorporated air (generally from 25% to 50%, depending on the product being manufactured).

As in any manufacturing operation, actual profitability depends on several factors, including labor, rent, depreciation, taxes, logistics, sales structure, market development, and overall business management.

Reaching the full daily production level of 600 liters is normally gradual and depends on the company’s ability to promote, position, and expand the business.

Finamac also offers specialized training and consulting for those seeking a deeper understanding of the business, production methods, and the strategic factors that contribute to long-term success.

See courses and consulting in the “Training & Education” menu.

🏭 RECOMMENDED MACHINES

① PRO 16

This Batch Freezer equipment has more than 20 years of market leadership and is considered highly effective, simple, and durable. It produces ice cream with up to 70% overrun, used to make everything from traditional ice cream, Açaí, premium ice cream, and even gelato. In this package it is also used to produce chocolate-coated bonbons in various shapes, chocolate-coated ice cream pops, and scoops of ice cream in wafer cones, also coated with chocolate. The ice cream is removed from the PRO 16 and placed into molds of different shapes; these molds are then inserted into the ice pop production machine ④ Turbo8 and demolded/coated with chocolate in the ③ Flex Unmold. It is a major attraction for customers and a strong competitive differentiator, especially because aerated ice cream substantially increases the product’s final profit margin.

② Mixer15

A seemingly simple piece of equipment, often mistaken for an ordinary blender, but it is much more than that: it is capable of homogenizing ingredients and reducing particle size in a way that provides remarkable smoothness to the final product. In addition, it can incorporate air into the mixture, substantially increasing profitability. It is not supplied with a table.

③ Flex Unmold

The Flex Unmold is a heated tank used to demold and coat with chocolate the ice pops and other products that come out of the production machine ④ Turbo8. Manufactured in special fiberglass, it features temperature control and all safety systems designed to prevent electric shocks or low liquid levels in the reservoir. It comes with a chocolate-coating tank and a disassembled stainless steel table.

④ Turbo8

An ice pop production machine that operates by turbulent-flow freezing, it is Finamac’s oldest and best-selling machine. Many of these units have been on the market for more than 30 years and still remain in perfect working condition. With compact size and very simple construction, its continuous production capacity is impressive thanks to its exclusive heat exchanger, unique in the world. It operates with glycol as the freezing fluid, approved for food contact and non-flammable.

See the “Supplies” menu to learn how to purchase Glycol and the refractometer to control its ratio with water.

⑤ PP60

The PP60 is a heat treatment machine for milk-based mixes, designed to reduce harmful microorganisms that could compromise product safety.

In addition to the heat treatment, it contributes to a final product that is creamier, smoother, and more stable, thanks to its aeration and homogenization system. Its hot-process operation also improves the absorption and mixing of important ingredients, helping optimize the formulation and potentially reduce ingredient consumption in the production of ice cream and other products.

⑥ Cooling Tower 5TR

Equipment required to cool the ice cream batch freezer. It must be installed outside the production environment.

🛠 MACHINE CERTIFICATIONS*

• CSA - Sanitary, upon request
• CE - European Community

* Certified models and conditions must be confirmed with our team.

🛠 MACHINE SUPPORT SERVICES

All machines can be supported through various service options, including:

• extended warranty programs
• preventive maintenance plans
• spare parts kits
• operation videos
• and additional technical information

Technical support can be provided online or on-site, depending on technician availability.

See the “Services and Maintenance” menu.

🧩 SUGGESTED MOLDS

Basic mold options are listed below. For a broader selection, visit our molds section.
See the “Supplies” menu.

Bonbons

• Option 1: 2 molds 147x421 mm, 100 ml individual portion, 2 extractors with 12 pins
• Option 2: 2 molds 147x421 mm, 150 ml individual portion, 2 extractors with 12 pins
• Option 3: 3 molds 107x421 mm, 23 ml bonbon, 3 extractors with 18 pins
• Option 4: 3 molds 107x421 mm, 14.5 ml square, 3 extractors with 36 pins
• Option 5: 3 molds 107x421 mm, 14 ml mini heart, 3 extractors with 38 pins
• Option 6: 3 molds 107x421 mm, 11 ml bonbon, 3 extractors with 38 pins

Ice Cream on a Stick / Cone

• Option 1: 3 molds 107x421 mm, 28 Megamaxxi cavities 80 ml, 3 extractors 28, 1 aligner 28
• Option 2: 3 molds 107x421 mm, 28 Mini Extrusado cavities 48 ml, 3 extractors 28, 1 aligner 28
• Option 3: 2 molds 147x421 mm, “Moreninha” 97 ml (ice cream cone), 2 extractors with 12 pins

🏗 ACCESSORIES AND INFRASTRUCTURE

The machine package presented does not include essential factory infrastructure items, such as:

• freezers for product storage
• work tables
• handling utensils
• cabinets
• cleaning equipment
• delivery vehicles
• and other operational needs

Entrepreneurs should also plan the resources required for business administration and marketing, including:

• computers
• software
• internet and telephone services
• website development
• facility customization
• packaging customization
• promotional materials
• and related business tools

It is also extremely important to work with qualified professionals in areas such as accounting, architecture, and engineering to meet electrical, hydraulic, and civil installation requirements, whether the operation is only a production unit or also includes a retail store open to the public.

This support is essential to ensure compliance with all local regulations applicable to the business location.

Upon request, Finamac can provide layout suggestions for machine positioning and the technical requirements necessary for proper operation. However, the final technical project for the site must be developed by the entrepreneur through a qualified professional familiar with local legislation.

⚖️ LEGAL NOTICE

Production and Profitability Estimates

The production volumes, financial projections, profit estimates, and business examples presented on this site are provided for illustrative and informational purposes only.

These examples are based on theoretical scenarios, general industry assumptions, and operating conditions considered ideal, including, among others, production efficiency, labor availability, input costs, proper equipment operation, market demand, pricing strategies, and distribution capacity.

Actual results may vary significantly and depend on many factors beyond the company’s control, including, among others, operator experience, level of dedication to the business, local market conditions, operating practices, cost fluctuations, regulatory requirements, and other economic variables.

Nothing on this site should be interpreted as a guarantee, promise, or representation that any buyer will achieve the same or similar levels of production, revenue, or profitability. The examples presented do not constitute a promise of performance or financial return.

By purchasing or using the equipment, the customer acknowledges that operating a food production or sales business involves inherent risks and that business success depends on multiple factors, including management, marketing, operations, and strategic decisions made by the buyer.

The company offers no guarantees regarding production capacity, sales performance, or business profitability. The buyer is solely responsible for operating the business and for the results obtained.

Potential buyers are strongly advised to conduct their own financial analysis, market research, and business planning before acquiring any equipment or starting a production operation.