Working principle of continuous ice cream freezer

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Continuous Ice cream Freezer work on the following Principle:  


  • The continuous freezer employs the same fundamental principles of operation as the batch freezer in that the mix is cooled to a plastic state and mixed with a given percentage of air. One major difference however is that the machines freeze the ice cream under pressure. The refrigeration system of a typical continuous freezer is based on the principle of full flooded evaporator. This means that the liquid ammonia level in the system is kept at a higher level than the freezing cylinder. The fact that the liquid level is higher than the level of the freezing cylinder ensures a brisk circulation in the system. The circulation effect comes from the fact that the specific gravity of ammonia in the upward pipe of the freezing cylinder is much lower than the specific gravity of the ammonia in the downward leg of the system. A float that controls the level of ammonia by opening and closing the liquid supply valve is a standard solenoid valve. Due to the flash gas created during the expansion of the liquid valve, the liquid separator is always kept empty outlet of the liquid separator. The valve connected to the evacuation line remains closed. A special hot gas line is also provided to quickly clean the freezer jacket of oil and ammonia.

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