How to distinguish between good and bad commercial ice cream machine

2020-06-17 18:28:06 6


The hot summer is coming, today, do you know how to distinguish the quality of commercial ice cream machines? The commercial ice cream machine telephoto tells us that we can judge by looking at the puffing rate of the ice cream machine, the freezing performance of the ice cream machine, the homogenizer, the sterilizer of the ice cream machine, and the failure rate of the ice cream machine.

江门市澳好利机械制造有限公司



1. Look at the puffing rate of the ice cream machine


The puffing rate of an ice cream machine depends mainly on the quality of the compressor. A good compressor can greatly shorten the production time, increase the expansion rate, and also greatly reduce the cost of ice cream production.




2. Look at the freezing performance of the ice cream machine


If the freezing performance is good, the effect will be good. The freezing performance is related to the freezing machine. Nowadays, a continuous freezing machine is commonly used in ice cream production.




3. Look at the homogenizer


The quality of the homogenizer has a direct impact on the quality of the ice cream. A good homogenization opportunity will make the ice cream taste smooth and smooth. Most of the currently used are two-stage high-pressure homogenizers.




4. Look at the sterilizer of the ice cream machine


The sterilization effect is good, the heating time of the mixture is short, and the quality of ice cream is good. Currently, high temperature short-term pasteurization devices are mostly used.




5. Observe the failure rate of ice cream machine


Of course, the lower the failure rate, the better. The merchant will not tell the buyer what the failure rate is. Here we must try to choose a big brand and a big merchant. For example, 32L ice cream machine has more than a dozen more ice creams than 18L ice cream machine.




6. See the output of ice cream machine


The output represents the production capacity. Of course, buyers like high production capacity. The more ice cream they make, the better, and the shorter the interval, the better.


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