Basic working process of ice cream machine:
Raw materials-raw material cylinder-milk slurry air pump-freezing cylinder-scraper stirring-outlet.
Components and functions of ice cream machine
(1) Raw material cylinder: used to control the operation of refrigeration system through thermistor during operation, and control the temperature of raw material cylinder between -0.5~6.5℃. In the working principle of ice cream machine, the raw material tank is milk slurry formed by mixing ice cream raw materials and temporarily storing them.
(2) Air/milk slurry mixing pump: In the working principle of ice cream machine, it is the key equipment of conveying device, which conveys milk slurry to freezing cylinder, and its operation is controlled by 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 cylinder for storing milk slurry, the refrigerant is divided into two paths in the drying filter, one path enters the evaporator of the raw material cylinder through the main capillary, and the other path enters the outer wall and the pipeline of the milk slurry conveying pipe through the auxiliary capillary, so as to exchange heat with the milk slurry, and precool the milk slurry entering the freezing cylinder to keep its temperature at about 4℃, thus ensuring product quality and food safety.
(3) Freezer: In the working principle of the ice cream machine, the inner surface of the freezer is its working surface. After being stirred, the milk slurry and air are expanded and cooled in the freezer to form a milkshake. After 7 ~ 11 minutes, the ice cream reaches the required viscosity, which is scraped off by a spiral scraper and sent to the outlet. The product can be extruded by pulling down the handle. The standard temperature of ice cream is about -7~-8℃.
(4) The stirring scraper frame in the freezing cylinder is driven by the stirring motor through the reduction box and the transmission shaft, and is used for stirring 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 milkshake to the freezing door.
(5) It is worth noting that 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 viscosity of the ice cream increases slowly with time, the resistance of the stirring motor is increasing, and the current passing through the motor is increasing slowly. When the set value is reached, the compressor of the refrigeration system stops working, and the stirring motor also stops working.
General working principle of ice cream machine:
Firstly, the raw materials are added into the raw material tank, and then the raw materials are evenly mixed with air under the action of the air milk pump and transported to the freezing tank. The expanded milk is stirred in the freezing tank and gradually cooled, and the viscosity is increased. 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.