|RFx ID :||22416814|
|Tender Name :||Procurement of a Continuous Ice Cream Freezer|
|Reference # :||PCGB 20-14|
|Open Date :||Monday, 9 March 2020 2:00 PM (Pacific/Auckland UTC+13:00)|
|Close Date :||Wednesday, 29 April 2020 2:00 PM (Pacific/Auckland UTC+12:00)|
|Department/Business Unit :||Procurement & Contract|
|Tender Type :||Request for Quotations (RFQ)|
|Tender Coverage :||Sole Agency [?]|
|Exemption Reason :||None|
|Required Pre-qualifications :||None|
|Alternate Physical Delivery Address :|
|Alternate Physical Fax Number :|
Massey is looking to procure a continuous ice cream freezer with the capacity and versatility to provide Massey lecturers, researchers and students with the necessary equipment to maintain informative teaching and excellent research programs (government funded research) and research contracts with industry.
The product we are seeking is a small-scale Continuous Ice Cream Freezer that can produce frozen ice cream at a continuous flow rate between 10 to 50 litres per hour, with minimum batch sizes as small as 10 litres of mix. The ice cream chamber must have a minimum hold up volume and must be made from food grade stainless steel. All parts than come in contact with the ice cream and mix must be food grade stainless steel. The unit must be able to mix and whip the ice cream mix to achieve different levels of overrun from as low as 10% up to 150%. The outlet temperature should be at least -5oC. It must have a user friendly easy to use control system which can allow for adjustments in flow rate, overrun and freezing temperature.