Why is ice cream molding not ideal?

by:Hommy     2020-05-24
??Reasons why ice cream is not ideal ??In the use of soft ice cream machine, it is often found that the pour product is too soft, so that it cannot be molded or is not ideal. The temperature of the soft ice cream is about -7 ~ -8 degrees, the viscosity is the best, and the molding is the best. This temperature is achieved by the freezing cylinder refrigeration system, and whether the freezing cylinder refrigeration system works is controlled by the current of the stirring motor. For some soft ice cream machines, when the control current reaches 1.8A, the refrigeration compressor and the stirring motor stop working. ??After excluding the causes of improper operation such as mismatching of milk mix, too soft product viscosity setting, and excessive pouring speed, it is necessary to check whether it is a mechanical failure of the soft ice cream machine unit. First check whether the scraper in the freezing cylinder is damaged? The scraper is badly worn or damaged. The product that meets the temperature standard on the wall of the freezing cylinder cannot be scraped off, making the pours too soft. Secondly, the air-cooled condenser is generally used in the refrigeration system of the soft ice cream machine. If the installation space is limited, there is not enough heat dissipation space around the unit, or the flat ash on the condenser is too thick, it will reduce the heat exchange effect of the condenser, Cause the refrigeration compressor to stop. Regularly check the scraper for wear and replace it in time. The soft ice cream machine unit should be installed in strict accordance with the installation requirements, to maintain sufficient heat dissipation space, the condenser should be in a well-ventilated position, and the condenser should be cleaned regularly.
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