Summer is coming! But it's very hot in summer. So it’s time for us to eat ice cream to relieve heat. You can buy different kinds of ice cream from the store. And we are know that they was produced by the ice cream equipment. The article blew will talk about the working principle of ice cream equipment. I believe you can learn more about ice cream.
1. Work flow of ice cream equipment
Raw material cylinder-milk slurry air pump-freezing cylinder-scraper in freezing cylinder-outlet.
Probably the work flow of ice cream equipment 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.
2. Raw material cylinder of ice cream equipment
It is used to mix the raw materials of soft ice cream equipment and temporarily store the formed milk slurry. During operation, the operation of the refrigeration system is controlled by the thermistor, and the temperature of the raw material cylinder is controlled between-0.5 to 6.5° C.
3. Narrow gas / milk mix pump of ice cream equipment
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 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, pre-cool the milk slurry entering the freezing cylinder to keep its temperature at about 4 ℃, to ensure product quality and food safety.
4. Ice cream equipment freezing cylinder
The inner surface of the freezing cylinder of the ice cream equipment is its working surface, and the milk slurry and air are expanded after being stirred, and then cooled in the freezing cylinder to form a milkshake. After 7 to 11 minutes, when the product reaches the required viscosity, it is scraped by a spiral scraper and sent to the outlet, and the product can be poured by pulling down the handle. The standard temperature of the product is about -7 to -8 ° C .
5. Stirring blade holder in the freezing cylinder of ice cream equipment
It is driven by a stirring motor through a reduction gearbox and a transmission shaft. It is used to stir the milk slurry to fully mix the milk slurry with the air. The spiral scraper simultaneously scrapes off the small ice crystals formed on the cylinder wall and pushes the formed milk shake to the freezer 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.
Danxiao machinery is a company specializes in the production of ice cream equipment with a history of more than ten years. We have the high quality automatic ice cream production line and we provide the perfect quality management system and warm and thoughtful after-sales service. We are looking forward to hear from you! If you are interested about ice cream equipment, just contact with us!