Ice cream production uses compressed air for freezing, filling, packaging and cleaning in a cold, hygienic environment. The air must be oil-free and dry, because moisture or oil in the line affects both product safety and machinery.
Key applications
- Freezer and homogeniser control
- Filling, capping and sealing lines
- Carton forming and packaging
- Clean-in-place valve actuation
Air quality
Specify ISO 8573-1 Class 0 oil-free air for contact applications, with drying to a low dew point so moisture does not condense in cold production areas. Control air must be dry for reliable valve operation.
System design
Use oil-free compression with adsorption drying and point-of-use filtration. Design for washdown with corrosion-resistant components, avoid dead legs, and provide redundancy for the continuous freezing and filling lines.