[Output too soft ice cream, could not be molded or shaped undesirable]

Soft ice cream making temperature around -7 ~ 8 degrees optimum viscosity, forming the best. The temperature from the freezing cylinder cooling system implementation, cooling and freezing cylinder was stirred by the current system is working to control the motor and refrigeration compressors. Usually soft ice cream machine (220 volts), when the control voltage drops below 200 volts current (1.8A), and stirred for refrigeration compressor motors are stopped. After the exclusion of the ice cream furnish improper product hardness set too low, too fast extrusion outputs of these reasons for improper operation, check the soft ice cream machine units for mechanical failure.

First check the freezing cylinder shaft stirring blade is damaged? Blade badly worn or damaged, it can not reach the freezing temperature of the cylinder peripheral wall scraped standard products, so that the output of ice cream squeeze too soft. Need to regularly check the wear of the blade, and the timely replacement.

Second, the mechanism of soft ice cream cold systems generally use air-cooled condensers, if the limit by the installation space, there is not enough space for heat dissipation around the machine, or the top condenser fouling too thick, it will reduce the effect of heat transfer of the condenser, and even lead refrigeration compressor shutdown. Soft ice cream machine unit should be strictly in accordance with the installation requirements to install, maintain adequate cooling spatial condenser should be in a well-ventilated location, and regular cleaning of the condenser.

[Output] nuggets have ice cream

To make ice cream delicate taste and smooth and reduce the generation of nuggets, it is necessary to understand several aspects of the ice cream machine is used.

1 ratio of ice cream powder and water right, water excess, in strict accordance with the proportion of ice cream powder to control.

2, uneven mixing the slurry, the need for adequate mixing time.

3, after cleaning the ice cream machine, not the cylinder of water drained.

 4, the standing time is not enough. Stir the slurry was allowed to stand after the needs of more than 15 minutes (longer standing time better, can be many times during stirring), a process called aging. You will find the ice cream feed solution after aging becomes very thick. This will make ice cream cake produced by the body more delicate, more puffed effect.

 5, ice cream or ice cream powder used poor quality, resulting in a low shot ice cream puffed and more nuggets.

 6, the most common phenomenon is the morning just to produce good ice cream silky texture and taste special, in a certain time period, such as 1-2 hours without any ice cream machine sales output, then the output of ice cream texture and taste there are some rustling feeling. The main reason for this phenomenon is due to the ice cream in the ice cream machine there for a long time no sales, ice cream cold cylinder mechanism after repeated melting ice cream - frozen - thaw - frozen ice cream caused such a process feed water to precipitate crystals, and therefore the above phenomenon occurs, the solution is to take out the ice cream with a clean container, then pour the melted accumulator reproduction, and produce to sell as soon as possible.

[Machine] freezing cylinder

1, the slurry is not too much water, too much water is easy to freeze, if the ice cream machine will naturally result in a freeze-cylinder, in strict accordance with the proportion of the ratio of the slurry.

2, the system freezing cylinders on both sides of the output quantity too different ice cream output less prone to cold cylinder side phenomenon. Avoid way: If both taste the same, in terms of output less the output spout squeeze a few more ice cream into the yield side accumulator, so that both sides of the output volume remained basically balanced. If the taste is different, we need to keep in the sales volume of output balance.

3, after cleaning the ice cream machine stirred the water tank did not put a clean, this case is also very easily cause freezing cylinder junction phenomenon.

4, accumulator has no slurry, but the ice cream machine is still in refrigeration, then easily frozen cylinder. Please note the addition at any time.

5, long time no output of ice cream, and the machine is kept in refrigeration, this time also very vulnerable to cold cylinders phenomenon. Measures to avoid: no more than 30 minutes output of ice cream, ice cream machine pause, rewind or output of some ice cream corresponding accumulator tank.

【After freezing cylinder solution】

Ranging from frozen cylinder is not output when ice cream, will cause severe damage to the gear unit or motor, please note that proper operation, particularly in the sale of machine output To view the accumulator regularly whether there is a slurry of ice cream, if you do not have to replenish avoid frozen ice cream machine cylinder phenomenon.

Usually the machine will freeze hear noise inside the cylinder axis mixing machine and refrigeration machine cylinder friction caused when you hear the sound power off first ice cream machine to view the accumulator if there is ice slurry, if not then add full slurry can be. If the freezing cylinder play no ice cream, while the accumulator still has ice cream paste, ice cream machine you will need to stop working for about 30 minutes waiting in the cooling tank to ice cream melted.

[Reason] is not cold

Compressor failure
Ice cream cabinet is not cooling may be broken compressor overheating protection, but the crew is no problem, there may be a compressor reimbursed. In such cases, it is best to carefully check and repair the leak, then vacuum dried and re-qualified charge plus an appropriate amount of freezer refrigerant.

Pipe blockage
If the air is not pumped vacuum clean or contain moisture, causing the ice block. Especially those with repaired display cabinets, it is prone to plug the pipeline. With their ears close to the evaporator airflow can not hear any sound, to the outlet of the heating does not work, indicating that the system clogging.

Pipeline Leak
If the cooling perforated pipe leaks, will result in display cabinets refrigeration performance declined. First refrigeration pipeline leak, leak using detergent economical and convenient. Apply the detergent in the pipeline and a compressor seal interface phase linear root, this is very easy to find fault, repair is not difficult.

[Structure principle]

(A), the structure of the ice cream machine: the core components of the main raw material of a cylinder and refrigeration systems, refrigeration and freezing cylinder system, mixing beater, the delivery device and a control system.

(B), ice cream machine works: its workflow: raw materials tank - mix air pump - the freezing cylinder - the freezing cylinder scraper - pour export.

Material cylinders: raw material for ice cream mix are mixed and stored temporarily formed. Runtime control operation of the refrigeration system through the thermistor, the raw material cylinder temperature was controlled at between -0.5 ~ 6.5 ℃.

Narrow air / mix mixing pump:is the key equipment delivery device clamor, it will mix delivery to the freezing cylinder, which operate by the pressure switch. General air and liquid mix according to their passage into the mixing zone at the same time, followed by pipeline into the freezing cylinder. Storage tank mix ingredients in the refrigeration system, the refrigerant filter drier m door punishment for the two, all the way through the main capillary 10 into the evaporator feed tank, the other passing Vice capillary 12 into the mix feed tube and the outer wall of the pipe the mix of mix for heat exchange, will enter the freezing cylinder pre-cooled to keep the temperature at about 4 ℃, to ensure product quality and food safety.

Freezing cylinder:the inner surface of the break is the working surface, puffing, in the freezing cylinder and the milkshakes are formed after cooling and air mix by stirring. After 7 ~ ll minutes later, when the product reaches the desired viscosity, the spiral blade scraped to pour outlet, pulled down by a handle which can pour pour products. Standard product temperature of about -7 ~ -8 ℃.

Some ice cream machine with dual freezing cylinder, generally need to decide to open one or two cylinder.

Freezing cylinder stirring beater:by the stirring motor through the gear box, drive shaft, for stirring the mix so that the mix mixes well with air, helical blade scraped simultaneously formed on the cylinder wall and the formation of small ice crystals milkshake into the freezer door.