Air-entrapping type ice cream maker and air-entrapping control method of ice cream maker

Abstract

The invention belongs to the technical field of ice cream makers, and particularly relates to an air-entrapping type ice cream maker and an air-entrapping control method of the ice cream maker. The ice cream maker comprises a refrigerating cylinder, a feeding cylinder, a discharging switch, a compressor, a stirrer and a stirring motor, and further comprises an air-entrapping device and a control device; and the control device comprises a controller, a delay control module and an air volume adjusting parameter detection device, the controller can control the air-entrapping device to be started in a delayed mode through the delay control module after the compressor or the stirring motor is started, and the air-entrapping flow of the air-entrapping device can be adjusted according to the real-time detection result of the air volume adjusting parameter detection device. According to the air-entrapping type ice cream maker and the air-entrapping control method of the ice cream maker, the air-entrapping device can be controlled to be started in a delayed mode through the delay control module, the air-entrapping opportunity is reasonably controlled, the air-entrapping flow of the air-entrapping device can be adjusted according to the real-time detected air volume adjusting parameters, the air-entrapping amount is adjusted more reasonably and more efficiently, and a better puffing effect can be realized.

Description

technical field [0001] The invention belongs to the technical field of ice cream machines, in particular to an aerated ice cream machine and an air filling control method for the ice cream machine. Background technique [0002] At present, the production process of ice cream is generally: add liquid slurry to the inside of the refrigeration cylinder of the ice cream machine through the feeding cylinder of the ice cream machine, the evaporator in the refrigeration cylinder performs condensation, and at the same time, the agitator in the refrigeration cylinder condenses the liquid slurry Stirring; after a certain period of time, the liquid slurry solidifies and forms to form ice cream, and the formed ice cream is then discharged through the discharge switch. But the ice cream produced in this way has no puffing treatment, so the taste of the ice cream is not good, and the ice cream produced with the same amount of raw materials is less than that after puffing, so now some raw ...

AI Technical Summary

Problems solved by technology

However, the ice cream produced in this way has not been puffed, so the taste of the ice cream is not good, and the ice cream produced with the same amount of raw materials is less than that after puffing, so now some raw materials are puffed first, and then put into the ice cream machine. When there are customers, the ice cream is made through the discharge port. Since the raw material is not puffed during the ice cream making process, the taste is still unsatisfactory and the puffing effect is not ideal.

[0003] In order to solve the above problems, some ice cream machines have adopted the method of adding air into the refrigeration cylinder to achieve the puffing effect of the ice cream, but there are usually the following problems: (1) the air filling device is usually started immediately after the ice cream machine is turned on, that is, the air filling The device starts at the same time as the compressor and the agitator. Since the slurry just added to the refrigeration cylinder is a liquid slurry with a very low viscosity, the air added at this time is difficult to be absorbed by the slurry and will basically escape from the slurry. At this time, air filling has little effect on the expansion of ice cream, and may even affect the feeding; (2) The air filling device usually continuously fills the refrigeration cylinder with the maximum flow rate, which will easily cause too much air to be injected into the ice cream machine, so that It will make the ice cream made have too high puffing rate, soft tissue and poor stability

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