The hot summer heat is very unbearable. Eating ice cream to relieve heat is a good choice. I believe everyone has eaten soft ice cream. Looking at the beautiful soft ice cream, the saliva is constantly flowing! But how many people know the process of making soft ice cream? Next, we will introduce you to the principle of the soft ice cream machine, everyone will wait and see!
Structure and working principle of soft ice cream machine:
(1) Structure of soft ice cream machine: The core components are mainly composed of raw material cylinder and its refrigeration system, freezing cylinder and its refrigeration system, stirring blade holder, conveying device and control system.
(Two), the working principle of the soft ice cream machine: its working process is: raw material cylinder-milk slurry air pump-freezing cylinder-scraper in the freezing cylinder-outlet.
Raw material tank: used to mix the raw materials of the soft ice cream machine and temporarily store the resulting milk slurry. During operation, the thermistor is used to control the operation of the refrigeration system, and the temperature of the raw material cylinder is controlled between -0.5 ~ 6.5 ℃.
Narrow air / milk mix pump for soft ice cream machine: It is the key equipment for conveying equipment. It sends milk mix to the freezing cylinder, and its operation is controlled by the pressure switch. Generally, air and liquid milk slurry enter into 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 channels at the door of the drying filter m (Figure 1). The outer wall and the inside of the pipe exchange heat with the milk slurry, and pre-cool the milk slurry entering the freezing cylinder to keep its temperature at about 4 ° C to ensure product quality and food safety.
Soft ice cream machine freezing cylinder: the inner surface is the working surface, the milk slurry and air are stirred and expanded, and then cooled in the freezing cylinder to form a milkshake. After 7 ~ 11 minutes, when the product reaches the required viscosity, it is scraped by a spiral scraper and sent to the outlet. By pulling down the handle, the product can be poured. The standard temperature of the product is about -7 ~ -8 ℃.
Some soft ice cream machines have double freezing cylinders, and generally decide to open a single cylinder or double cylinders as needed.
Mixing scraper holder in the freezing cylinder of the soft ice cream machine: driven by the mixing motor through the reduction box and the drive shaft, it is used to mix the milk slurry, so that the milk slurry and the air are fully mixed. Push the formed milkshake towards 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.