High Freezing Capacity: Produces 40 popsicles per shift, with a production rate of 80-120 pieces/hour. Each shift takes 10-20 minutes. Equipped with copper tubes to enhance freezing efficiency, and a 304 stainless steel brine tank for durability.
Smart and User-Friendly Design: One-key auto freezing with smart AI temperature control. Operating temperature ranges from -18°C to -25°C (-0.4°F ~ -13°F), with a minimum temperature of -30°C (-22°F). Cooling system by air for consistent performance.
Included Accessories: Comes with 1 ice mold set (40 popsicle sticks per mold, 110ml each), a stainless steel funnel, and a user manual. Recommended freezing liquids: Glycol Ethylene or salty water. For salty water, mix as salty as possible to improve freezing efficiency.
Freezing liquid: Recommended freezing liquids: Glycol Ethylene or salty water, to use the salty water as freezing liquid, please ensure to mix the salty water as salty as possible to enhance the freezing rate.
Versatile Applications: Ideal for use in bars, cafes, milk-tea stores, restaurants, hotels, bakeries, dessert shops, ice cream stores, snacks, street food vendors, and more. Designed for high performance in commercial settings.
Model | PE-BG1 | PE-BG2 | PE-BG4 | PE-BG6 |
Dimensions(mm) | 670*470*1150mm | 830*540*1200mm | 1100*730*1300mm | 2200*755*1000mm |
Voltage | 220V/50HZ | 220V/50HZ | 220V/50HZ | 380V/50 Hz |
Power | 900W | 1.3kW | 2.1kW | 3. 5kW |
Weight | 69KG | 94kg | 167kg | 250KG |
Condenser | air cooled | air cooled | air cooled | air cooled |
Refrigerant | R22/R410 | R22/R410 | R22 | R22 |
Daily output | 1920 pcs | 3840 pcs | 7680 pcs | 11520 pcs |
GW | 69KG | 104KG | 186KG | 350KG |
Packing size(mm) | 685*520*1077 | 845*621*1105 | 1170*820*1180 | 2220*1005*1260 |
Coolant | 30KG | 45KG | 120KG | 200KG |












Our Customers' Comments



We have been exported to more than 90 countries and regions, such as EU, Oceania, South East Asia, Middles East, Africa, North America etc... Also we enjoyed 95% repurchase rate for 10 consecutive years.


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