How to distinguish between good and bad commercial ice cream maker

The hot summer is ready to come, today, do you know how to distinguish between good and bad commercial ice cream maker? We can judge by looking at the puffing rate of the ice cream maker, the freezing performance of the ice cream maker, the homogenizer, the sterilizer of the ice cream maker, and the failure rate of the ice cream maker.

1. Look at the puffing rate of the ice cream maker The puffing rate of the ice cream maker mainly depends on the quality of the compressor. A good compressor can greatly shorten the production time, increase the puffing rate, and greatly reduce the cost of ice cream production.

2. Look at the freezing performance of the ice cream maker If the freezing performance is good, the use effect will be good. The freezing performance is related to the freezing machine. Nowadays, the continuous freezing machine is commonly used in the production of ice cream.

3. Look at the homogenizer The quality of the homogenizer has a direct impact on the quality of ice cream. A good homogenizer will make the ice cream taste smooth and smooth. At present, most of the two-stage high-pressure homogenizers are used.

4. Look at the sterilizer of the ice cream maker The sterilization effect is good, the heating time of the mixture is short, and the quality of ice cream is good. At present, high-temperature short-time pasteurization devices are mostly used.