While fat and air content tend to differ between different styles of ice cream, most follow a similar production process. A commercial ice-cream machine mixes and freezes the ingredients to create the end product.
This slow, constant mixing-and-freezing process causes the ice cream batter to expand and achieve a creamy texture. Other ingredients can be added during the production process to create an enormous range of flavors.
If you’ve ever tried to make ice cream without an automatic ice-cream maker or machine, you’ll know that you can’t just put ice cream mix in the freezer and expect it to turn into ice cream. Mixing is key. And hand mixing ice cream in between periods in a freezer is not only incredibly time-consuming but also tends to result in unpleasant ice crystals in the finished product.
However, not all commercial ice-cream machines are created equal. Here are a few key differences.
Hard serve, also known as traditional scooped ice cream, is generally made in batch freezers. Batch freezers include a frozen cylinder with an auger and blades that take liquid ice cream base/mix and churn it while freezing to create the frozen product. Other types of commercial ice-cream machines are also capable of producing a hard-serve product but they require independent controls to adjust the ice cream churning speed so the correct amount of air is incorporated in the product to give it the right texture.
Batch freezers come in various sizes, capacities, and designs allowing users to make the style and quantity of frozen treat needed. What makes them different than other types of machines is that product isn’t served directly from the machine, it’s produced in the machine and transferred to a serving vessel (e.g., bucket, tray, or serving pan).
Because of their versatility, some batch freezers can also be used to make sorbet, gelato, frozen custard, and sherbet.
Commercial soft-serve machines
Soft-serve machines differ from batch freezers because they’re made to serve product directly from the machine without over-churning it. Soft-serve ice-cream makers can even produce traditional scooped ice cream, making them very versatile.
These machines are also capable of creating other frozen treats depending on the options or controls on the machine. The difference in frozen products aren’t just the ingredients that go into it, it’s also the amount of air that is incorporated into the mix when it’s freezing. Commercial soft-serve machines are the most versatile of all ice-cream makers because they not only allow you to adjust the amount of air going into the mix when the product is being frozen, but you can also choose to serve the product directly from the machine or save the frozen product in containers to be served later.
Commercial soft-serve machines also have the option of making multiple flavours in one machine and the ability to mix these flavours as it’s being served, i.e., in a twist cone.
Commercial gelato machines
While you can make gelato in a batch or soft-serve machine, if you’re opening a gelato-specific store, you’ll want to invest in a specialized commercial gelato machine. Traditional gelato is made at a lower temperature than ice cream and is churned at a lower speed ensuring it has less air mixed into it during production.
Frozen yogurt makers
Many manufacturers and brands offer different frozen-yogurt machines separate from their soft-serve machines but the only difference between products is the base mixture. As the name implies frozen-yogurt recipes substitute yogurt for milk or cream.
With either soft-serve or frozen-yogurt machines, powder mixes or pre-mixed liquids can be used and, in some cases, this is the only type of base that the ice-cream maker will be able to churn and accommodate.
Post time: Sep-23-2022