Benefits

The primary goal of an ice cream maker is to change a product from liquid to solid state in a minimum of time, while contributing to the creation of a unique texture.

The tank: vertical vs horizontal

The eternal debate is "Should we prefer the vertical tank or the horizontal tank?" ". Differences do exist between the two formats, even if technological advances have smoothed out these disparities.

Often we hear that horizontal tanks allow better expansion than vertical tanks. Well it's true, yes but 😊.

Several elements influence the expansion of an ice cream or sorbet:

• Respect of the stages of the preparation of the mix (temperatures of incorporation of raw materials such as milk powder, fats, sugars and stabilizers)
• Respect of the stages of pasteurization
• The combined stabilizers will have several roles including: stabilizing the aqueous structure and well distributing the material.
• Homogenizing your mix will reduce the molecular diameter of the fat, which tends to prevent overgrowth.
• The power of the motor, the power of the compressor or the shape of the scraper will have a direct impact on the rate of expansion of the ice cream or sorbet.
• Similarly, some fruits will have more tendencies to abound, such as raspberries, than others.

Air or water cooling

The two main types of cooling are: by air or by water.

The advantage of air cooling is to reduce energy consumption such as water, but will have a significant balance on the ambient temperature of the laboratory. It will be necessary: ​​either to provide a good air circulation, or an air extraction to avoid overheating the laboratory.

An alternative, but only possible on installations of a certain size, is to move the air-cooled condensers outside.

Otherwise the second type of cooling will be water cooling. It has the advantage of not impacting the temperature of the production laboratory. Of course, the environmental impact is not optimal and consumption can quickly generate large bills.

Here again, a good alternative will be to work in a closed circuit with glycol water to combine the economic advantages of air cooling with the increased performance of water cooling.

As we can see, it's all about configuration. For a small installation, we recommend air-cooled condensers. For larger installations, glycol or chilled water circuits.

Speed ​​variator

The presence of a speed variator on the ice turbine will make it possible to obtain the perfect number of rotations per minute compared to the turbine mix.

Each recipe will therefore have its specific speed range and possibly also a different set point.

Settings

The man-machine interface is crucial. Are the programs configurable?

Do you have the possibility of modifying the setpoints if necessary or even the number of speeds?

Tank outlet

The exit from the tank is important depending on the preferred packaging. Ask your equipment supplier about the height between the shelf and the tank outlet or the possibility of making a custom outlet if necessary.

Mechanical transmission

The mechanical transmission is either direct via a gear motor or via a pulley system.

It is necessary to check the power of the engine installed in order to have an engine that will not tend to heat up and give up the ghost during heavy days.

At Hubert Cloix, the gearmotors are oversized to allow ice cream with high densities and with significant service factors to ensure during heavy production days in high season.

Easy to clean

Are the removable parts (mixer, cover, outlet valve) easily removable and/or cleanable?

Cleaning is an important part of the ice cream craftsman's job. Saving time for washing the various components.