How to solve the unsatisfactory reason for ice cream molding
In the use of soft ice cream machines, the products are often too soft, so that they cannot be formed or formed.
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First: the temperature of the soft ice cream product is about -7~8 degrees, and the viscosity is the best, and the molding is the best. This temperature is achieved by the freezing cylinder refrigeration system, and the operation of the freezing cylinder refrigeration system is controlled by the current of the agitating motor.
Second: For some soft ice cream machines, when the control current reaches 1.8A, both the refrigeration compressor and the stirring motor stop working.
Third: After excluding the improper ratio of the mix, the product viscosity is too soft, and the speed of the pour is too fast,
Check to see if it is a mechanical failure of the soft ice cream machine unit.
First: Check if the magazine in the freezing cylinder is damaged. The scraper is seriously worn or damaged. The product that meets the temperature standard at the wall surface of the freezing cylinder cannot be scraped off, making the material too soft.
Second: air-cooled condensers are generally used in soft ice cream machine refrigeration systems. If there is limited space for installation, there is not enough heat dissipation space around the hungry group, or the flat ash on the condenser is too thick, which will reduce the heat transfer effect of the condenser. And even caused the refrigeration compressor to stop. Regularly check the wear of the scraper 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, the condenser should be in a well ventilated position, and the condenser should be cleaned regularly.