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Structure And Working Principle Of Ice Cream Maker
An ice cream maker is a machine that mixes milk powder, ice cubes, fruits, and then turns into a delicious dessert. It can also make ice cream with a milk paddle. Scope of application: cold drink shop, community entrance, plaza, commercial street.
The structure and working principle of ice cream maker:
1. Structure of ice cream maker: 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.
2. The working principle of the ice cream maker: its working process is: raw material cylinder-milk slurry air pump-freezing cylinder-scraper in freezing cylinder-outlet.
Raw material tank: used to mix ice cream raw materials 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℃.
The expansion rate of an ice cream maker mainly depends on whether the quality of the compressor is qualified. A good compressor will often shorten the ice cream production time and at the same time reduce the cost of use. This is where choosing a machine needs to be valued. Production represents productivity, and buyers of course prefer machines with higher production.
The structure and working principle of ice cream maker:
1. Structure of ice cream maker: 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.
2. The working principle of the ice cream maker: its working process is: raw material cylinder-milk slurry air pump-freezing cylinder-scraper in freezing cylinder-outlet.
Raw material tank: used to mix ice cream raw materials 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℃.
The expansion rate of an ice cream maker mainly depends on whether the quality of the compressor is qualified. A good compressor will often shorten the ice cream production time and at the same time reduce the cost of use. This is where choosing a machine needs to be valued. Production represents productivity, and buyers of course prefer machines with higher production.
