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Common Problems in Ice Cream Making
Time:2018-12-28 13:30:29    Page view (454)
Tabloid:1. Does the more water you add, the more ice cream you make?This is a misunderstanding in understanding that the number of cakes is only related to the expansion rate.

FAQ
1. Does the more water you add, the more ice cream you make?
This is a misunderstanding in understanding that the number of cakes is only related to the expansion rate. The active ingredients in ice cream can expand the volume of ice cream.
It tastes puffy and refreshing. If too much water is added, the concentration of active ingredients will be reduced, thus the expansion rate of ice cream will be reduced, and ice slag will easily appear, which will damage the machine seriously.
2. Why is there ice slag?
When excessive water is added, pulp should be prepared strictly according to the ratio of 1:3.
_The mixing of slurry is not uniform and requires sufficient mixing time.
_Insufficient static time. After mixing evenly, the slurry needs to be stationary for more than 15 minutes (longer stationary time is better, during which it can be stirred slowly).
After cleaning the machine, the water in the cylinder block is not discharged cleanly.
The poor quality of machine or ice cream powder leads to low expansion rate of ice cream and more ice residue.
3. Why do machines have to be cleaned every day?
Ice cream is rich in protein, which deteriorates after several hours at room temperature. If the ice cream residues in the machine are not cleaned thoroughly, it will endanger the health of consumers.
4. Can't the ice cream machine stop automatically?
1) Cooling for a long time in the cake-making state, but it can not stop automatically. Press the stop key to stop.
This phenomenon is due to the lack of feed in the cylinder, or too little feed. As the negative force required for automatic shutdown is not reached, please check whether the expansion tube is inserted backward, and pay attention to the end of the opening hole should be downward. The solution is to remove the expansion tube, so that the slurry in the storage tank can enter the freezer quickly; add the prepared slurry; when the slurry is not enough, please stop at the end of the work, that is, after the ice cream is formed.
2) Press stop button and still can't shut down
The position of the discharge valve is in the open position, or the induction pressure rod is stuck by foreign body and can not be returned. Please reverse the stem upward or remove foreign matter.
Fifth, abnormal frictional noise will occur shortly after the start of cakes making, and no ice cream or slurry will be produced after the shutdown?
The cleaning water in the freezing cylinder has not been eliminated, or has not been discharged, and the freezing cylinder accident occurs.
Please let the machine stop working for 1-2 hours, insert the expansion tube upside down and close the inlet port. When the temperature in the cylinder rises and the ice in the cylinder melts naturally, turn on the machine and drain the water in the cylinder thoroughly. Then the position of the expansion tube was restored to the normal position, and cakes were prepared according to the normal procedure.
6. No Feeding for Expanded Tube
1) Please check if the temperature is too low. Slurry temperature is too low, which will lead to poor fluidity. It is difficult to feed through the inlet and outlet. Expanded tube can be pulled out to feed or heat the slurry.
2) Please check whether regenerated slurry is used. The slurry is formed by melting ice-cream products. It contains a lot of bubbles, which makes its fluidity worse. Please use fresh slurry or mix it with old and new slurry at least 1:1 ratio. The slurry made of poorer quality powder contains a lot of foam, please pull out the expansion tube and feed.


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