A batch freezer is used in commercial ice cream production, producing frozen desserts in varying batch sizes. It is between a home ice cream maker and a continuous freezer. It has a large central chamber with a rotating blade to mix and blend the ice cream. Frozen desserts are thick, soft, and creamy, and can be served from display cases or packed into containers. The device can be used to prepare all kinds of frozen desserts, and owners can experiment with a variety of ingredients and flavors.
A batch freezer is equipment used in the commercial production of ice cream and frozen desserts, such as ice cream and sherbet. As the name suggests, this freezer produces frozen desserts in batches of varying sizes, with the size of each one controllable by the operator. Many small ice cream parlors and gourmet shops make their ice cream this way; large-scale commercial concerns use what’s known as a continuous freezer, capable of producing huge volumes of ice cream.
This type of equipment is somewhere between a home ice cream maker, which typically produces a very small volume of ice cream at a time, and a commercial continuous freezer, used on the production lines of large companies. A typical batch freezer can make up to 24 liters (22 liters) of ice cream, while the capacity of a continuous freezer is potentially infinite.
A typical batch freezer looks a bit like a washing machine and functions like one too. It has a large central chamber, which can be tilted to one side, along with a locking door to secure the chamber. Inside, a very large rotating blade is used to mix and blend the ice cream while it is frozen from the outside, using cooling coils built into the casing. After a set amount of time in the freezer, a small gate is opened to allow the ice cream to drain into containers, which typically must be placed in a freezer to harden.
Typically, frozen desserts fresh from the freezer aren’t frozen completely. Instead, they are very thick, soft and creamy, with a very distinctive flavor and texture that cannot be replicated. After quick freezing, the dessert has hardened into a recognizable to consumers as ice cream or sherbet and can be served from display cases in a store or packed into smaller containers for individual sale. If a larger packaging style is to be expected, the dessert can be taken straight into these containers from the batch freezer, as it is much easier than repackaging.
With this device you can prepare all kinds of frozen desserts. Many commercial concerns use a basic dairy mix for ice cream as a basis, adding flavors and other inclusions. It’s also possible to start from scratch, creating a basic fruit ice cream or custard ice cream with an egg base. Many freezer owners like to experiment with a variety of ingredients and flavors, as this equipment is easy to use.
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