There are mainly two types of ice cream machines on the market: home ice cream machines and commercial ice cream machines. Home machines are smaller and more suitable for household use, while commercial ones are more efficient, larger, and more suitable for shop use. Although the positioning varies, the working principles are similar, which involve mixing the raw material with air under the action of an air-dairy slurry pump and transporting it to the freezing cylinder. The expanded slurry is stirred and gradually cooled in the freezing cylinder, and the viscosity increases. When the required viscosity is reached, it is pushed to the outlet under the action of the screw conveyor.
What is the principle of the ice cream machine?
As the name suggests, an ice cream machine is used to produce ice cream. There are many types of ice cream that can be made, such as milkshakes, slushies, snow caps, sundaes, and different flavors. So, what is the structure of an ice cream machine? It mainly consists of a freezing cylinder, compressor, air/dairy slurry mixing pump, stirring scraper, and pouring outlet. The most important are the freezing cylinder, compression cylinder, and air/dairy slurry mixing pump.
Cooling methods of the ice cream machine
The cooling methods of the ice cream machine can be divided into three types: physical cooling, compressor cooling, and semiconductor cooling.
Physical cooling involves a refrigerant in the inner wall of the ice cream machine, which is pre-frozen in the refrigerator for 6-12 hours.
Compressor cooling works similarly to air conditioning, raising low-pressure gas to high-pressure gas.
Semiconductor cooling uses a chip formed by connecting two different types of semiconductors. When current passes through the two chips, heat transfer occurs, resulting in a cooling effect.
Expansion Pump
The air agitator, also known as the expansion pump, serves to make the dairy slurry softer and more expanded, resulting in a milkshake texture that is very delicate and smooth. It is one of the factors that determine the production volume of ice cream. A good expansion effect can increase the production of ice cream by 30%.
Ice Cream Machine Specifications
Common specifications for ice cream machines include single-cylinder, double-cylinder, tabletop, and vertical models. A single-cylinder machine has only one freezing cylinder, while a double-cylinder has two. Generally, double-cylinder ice cream machines are more prevalent on the market.
Moreover, double-cylinder ice cream machines can be categorized into: double-cylinder single-machine, which has one compressor; double-cylinder double-machine, which has two compressors; and double-cylinder triple-machine, which has three compressors.
A single-machine model requires one compressor to control two freezing cylinders, and the material cylinders need to be filled simultaneously. A double-machine model has two independently working compressors that do not require both freezing cylinders to be filled with raw materials. A triple-machine model has two compressors controlling two freezing cylinders, with one used for preservation and heat retention.
Key Points for Purchasing an Ice Cream Machine
Key Points for Purchasing a Home Ice Cream Machine
Compressor
The core of an ice cream machine is the compressor. On the market, home ice cream machines come in two types: those with a compressor and those without. Machines with a compressor can refrigerate directly and quickly produce ice cream, but the downside is that they are more expensive. Those with a sufficient budget can consider this type.
Machines without a compressor require the use of a freezer to complete the freezing process, so they are cheaper, but the production process is longer. If you want to eat ice cream, you have to prepare it in advance. However, this type is not really recommended because the whole point of choosing a home ice cream machine is for convenience, which this type does not offer.
Stirring
It is best to choose an ice cream machine with a pushing-type stirring rotation blade because such blades make it easier to form the ice cream into a more attractive and appealing shape. Additionally, the stirring action has a significant impact on the texture. More stirring results in a more distinct layering of flavors and allows the ingredients to be distributed more evenly.
Inner Liner
When making a selection, pay attention to the inner liner. It's very important. It's recommended to choose an all-aluminum one, as it's more durable and can quickly conduct heat, ensuring the desired ice cream effect within the available time. Moreover, an all-aluminum ice cream machine is easier to clean, making it suitable for those who prefer convenience.
Condensing Liquid
For ice cream machines without a compressor, the key to making ice cream is the condensing liquid. It can provide a certain cooling effect, so a good condensing liquid requires less time, significantly improving the efficiency of making ice cream.
Capacity
The capacity is not too important, as it can be chosen based on personal needs. Larger ones can hold more than a liter, while smaller ones can hold several hundred milliliters. If you prefer convenience, you can purchase a larger capacity machine and make more at once for multiple servings. If you want to control the quantity or use it personally, a smaller one should be sufficient. It depends on personal needs.
Cleaning
It's recommended to choose a machine with a detachable inner liner. This not only makes cleaning easier but also allows for convenient liner replacement. Cleaning can be a test of patience, so choosing the right cleaning method is very important. As mentioned above, choose a machine with a separable inner liner. If it's not separable, you would have to clean the entire machine each time, which is very troublesome.
Key Points for Choosing a Commercial Ice Cream Machine
Expansion and Homogenization Rate
The expansion and homogenization rate is an important parameter for measuring the texture of ice cream. The expansion phenomenon is the mixture of tiny air bubbles in the mixture, which depends on the quality of the compressor. The commonly used two-stage high-pressure homogenizer on the market can make the texture of ice cream finer.
Sterilization
The shorter the heating time of the mixture while ensuring sterilization, the better. Currently, machines with pasteurization can be cleaned once every 14 days, greatly improving the cleaning effect and saving labor and cleaning costs.
Number of Dispensing Nozzles
There are single, double, and triple dispensing nozzles. Single-head ones have one material storage and cooling cylinder, and one dispensing nozzle that can only dispense one color and flavor of ice cream, suitable for places with low foot traffic. The triple ones have two material storage and cooling cylinders and can dispense three flavors and colors of ice cream, more suitable for stores specializing in ice cream and places with high foot traffic.
Commercial Ice Cream Machine Usage Guide
Installation Preparation
During transportation, commercial ice cream machines may experience bumps or handling that could cause the compressor's lubricating oil to not be inserted into the refrigeration pipeline. Therefore, after receiving the machine, it should be left to stand for more than 24 hours to allow the lubricant to settle before starting use. Additionally, the ice cream machine should be placed in a flat, ventilated, dry area, away from heat sources and direct sunlight to avoid affecting the refrigeration effect and safety performance.
Power Supply Wiring
The power supply for the commercial ice cream machine should meet the voltage, frequency, and power specifications listed on the nameplate. If the voltage is unstable or fluctuates greatly, a voltage stabilizer should be used. The socket for the ice cream machine should include a ground wire and ensure effective grounding to prevent electric shock or leakage. The socket used for the ice cream machine should be dedicated and not shared with other appliances. If the power cord is damaged, it should be repaired or replaced by a professional.
Water Source Connection
The commercial ice cream machine should use an independent drinking water source, and the water pressure, water quality, and filters should be checked regularly to prevent low water pressure, fluctuations, or clogged filters. The ice cream machine's water inlet pipe should be connected to the water source, and the drainage pipe should be connected to the sewage outlet.
Ice Cream Mix Preparation
Commercial ice cream machines generally accommodate two flavors of ice cream mix, so both tanks must be used simultaneously, not just one. There are ready-made ice cream mixes available on the market, as well as powders that need to be mixed with water or milk. Follow the instructions and recipe on the packaging to mix and dissolve the mix to avoid lumps, and let it stand for more than 30 minutes.
Making Ice Cream
Pour the prepared ice cream mix into the hopper, press the clean button to even out the mix, then press the stop button to switch to working mode and start refrigeration. When the display shows that the forming progress has reached 60%, you can start dispensing the ice cream. When the display shows that the forming progress has reached 100%, the machine will automatically stop and return to standby mode. To dispense, place a cone or a cup under the nozzle, press down the handle, and slowly rotate the cone or cup in your hand, then pull the handle back to stop.
Cleaning and Maintenance
After daily use, clean components such as the dispenser, beater, hopper, and cylinder, and clean the condenser every two months. Before cleaning, unplug the power cord to avoid electric shock or short circuit. Use warm water and neutral detergent for cleaning, do not use corrosive or abrasive cleaners, and do not directly splash water on the surface of the ice cream machine. After cleaning, dry all parts thoroughly and reassemble them.
