Introduction to the working principle of commercial ice cream machine

2020-06-17 18:31:03 15


Work flow of commercial ice cream machine:

Raw material cylinder-milk slurry air pump-freezing cylinder-scraper in freezing cylinder-outlet.

Probably the work flow is to add the raw materials to the raw material tank first. The raw materials are mixed with the air under the action of the air milk slurry pump and sent to the freezing cylinder. The expanded milk slurry is stirred in the freezing cylinder and gradually cooled down, and the viscosity increases. When the required viscosity is reached, it is pushed to the outlet by the screw conveyor. Open the outlet and the machine will squeeze out the finished ice cream.

Raw material cylinder

It is used to mix the raw materials of soft ice cream machine and temporarily store the formed milk paste. During operation, the thermistor is used to control the operation of the refrigeration system, and the temperature of the raw material cylinder is controlled between -0.5~6.5℃.

Narrow gas/milk mix pump for ice cream machine

It is the key equipment for conveying equipment, which conveys the milk slurry to the freezing cylinder, and its operation is controlled by the pressure switch. Generally, air and liquid milk slurry enter into the mixing area at the same time according to their respective paths, and then enter the freezing cylinder through the conveying pipeline. In the refrigeration system of the raw material tank storing milk slurry, the refrigerant is divided into two paths at the door of the drying filter m, one way enters the raw material tank evaporator through the main capillary 10, and the other enters the outer wall of the milk conveying pipe and the pipeline through the auxiliary capillary 12 , Heat exchange the milk slurry and pre-cool the milk slurry entering the freezing cylinder to keep its temperature at about 4℃ to ensure product quality and food safety.

Ice cream machine freezing cylinder

The inner surface of the freezing cylinder of the ice cream machine is its working surface, and the milk slurry and air are puffed after being stirred and cooled in the freezing cylinder to form a milkshake. After 7~11 minutes, when the product reaches the required viscosity, it is scraped by a spiral scraper and sent to the outlet. By pulling down the handle, the product can be poured. The standard temperature of the product is about -7~-8℃.

Mixing scraper holder in freezing cylinder of ice cream machine

It is driven by a stirring motor through a reduction gearbox and a transmission shaft. It is used to stir the milk slurry, so that the milk slurry and the air are fully mixed. The spiral scraper simultaneously scrapes off the small ice crystals formed on the cylinder wall and pushes the formed milk shake to the freezing door.

Soft ice cream is judged by the forming degree and viscosity of the product, and the refrigeration system of the freezing cylinder is controlled by the current of the stirring motor. When the current of the stirring motor reaches the set value, the compressor of the refrigeration system stops working, and at the same time, the stirring motor stops working.