Many people enjoy ice cream, and with high demand comes a market, leading to a surge in ice cream vendors. However, to make delicious ice cream, a high-quality ice cream machine is essential. So, how do you distinguish between good and bad ice cream machines? What is the price of an ice cream machine? Let's hear from the editor of an ice cream machine manufacturer.

Ice cream is broadly divided into two types: soft-serve ice cream and hard-serve ice cream. Soft-serve ice cream is the large cone we usually eat. Making this requires a soft-serve ice cream machine, which can produce two single flavors plus one mixed flavor simultaneously. Ice cream machines are generally categorized by the number of dispensing nozzles: single-head, three-head, seven-head, or more.

How to choose a high-quality ice cream machine:

1. Check the overrun of the ice cream machine. The overrun of an ice cream machine mainly depends on the quality of the compressor. A good compressor can significantly shorten production time, increase the overrun, and greatly reduce ice cream production costs.

2. Check the freezing performance of the ice cream machine. Good freezing performance results in better performance. Freezing performance is related to the freezing machine; continuous freezing machines are commonly used in ice cream production now.

Third, examine the homogenizer. The quality of the homogenizer directly impacts the quality of the ice cream; a good homogenizer will result in a smooth and creamy texture. Currently, most homogenizers used are two-stage high-pressure homogenizers.

Some ice cream machines have a pre-cooling function, which maintains the temperature in the storage tank at around 10 degrees Celsius, thus preserving freshness. In practice, some vendors claim their ice cream machines don't require cleaning, which is misleading. We know that ice cream is primarily composed of dairy products, which are highly susceptible to bacterial contamination and rapid spoilage, especially in hot summers. If the machine isn't cleaned overnight, the bacteria count in the ice cream the next day will definitely exceed safe levels.

If consumers experience health problems, the consequences outweigh the benefits. Therefore, we remind all vendors to pay attention to hygiene during daily operations. Ensuring hygiene and safety is paramount. As you know, there are many brands and models of ice cream machines, resulting in varying prices. For example, countertop ice cream machines are more suitable for bars, cafes, and other spaces with limited operating space; while vertical ice cream machines have better heat dissipation, making them more suitable for environments with high temperatures.