Commercial ice cream machine’s cooling systems

The important factor to consider is how the commercial ice-cream machine is cooled. The type of cooling will have an impact on the machine’s performance and could potentially affect where you place the machine in your kitchen.

Air-cooled commercial ice-cream makers use a vent system to pass hot air out and bring cooler air into the machine so you’ll need to make sure you don’t cover the vents on the side, front, or top of the machine. That means you’ll need to think carefully about placement to ensure that there’s free space around the machine. Air-cooled ice-cream makers work best in air-conditioned or naturally cooler environments. They also produce at a lower capacity than water-cooled alternatives .

There are a few drawbacks to air-cooled ice-cream makers. Internal fans blow cool air onto the components but this also means that hot air is expelled into the room so you need to be aware of other equipment and any product being located near these machines. Also, the fan runs continuously when the machine is on so they’re much noisier than water-cooled machines.

Water-cooled commercial ice-cream makers circulate cool water around the internal components of the machine. These are the gold-standard for commercial or industrial use where high volume production is required. It is important to note that they need a constant water source and a drainage point. These machines don’t expel any heat so you can store equipment and product nearby without affecting performance. These machines are much quieter than air-cooled machines making them a better option if they’re placed in an area close to customers (e.g., buffets).

The drawback to water-cooled machines is that they use a large amount of water which can be become expensive over time and isn’t great for the environment.

Some water-cooled machines can have the water replaced with a glycol cooling system. This is a great option for a long-term solution as it eliminates the constant use of water as it recirculates glycol in the cooling lines. Glycol has the benefit of working efficiently when a very cold-water source isn’t available. If you use a refrigerated glycol system it will increase the efficiency and capacity of your water-cooled commercial ice-cream machine, allowing you to produce more product in the same amount of time.

Post time: Sep-26-2022