How Does Ice Cream Roll Machine Work?

Author : Efrain S.

Most of these tend to work using just a sole loop, refrig – wise. It’s a simple and basic one, at that. But it works. Now, let me expand on that….

Most of the time, in this process, you are looking at a compressor output creating a very high – pressure vapor ( a temp refrigerant, in other words, that tends to get very hot but does its job well and is designed for the higher temps ) . Now, you’ve got a fan or coolant in every machine, and what the vapor does here next is, as you can already imagine, is pass itself right through there and take the heat out of the gas so as to then turn it right into a hot liquid refrigerant, of course. And from then on forward, the liquid itself passes on right through a capillary tube ( I’m sure you may have heard of these before…. I know, when I looked up this process, I had remembered hearing this term before, or at least the word ‘capillary’, he he he heh ) . And from there, things go south ( literally, they come down, he he he heh ) as the pressure and temp of this liquid drop and then it all goes straight into the cooling coils of your machine’s cold pan. There, it absorbs heat to clean your pan’s surface as well.

When the refrigerant gets warmer, once more, it will go back to a vapor of low – pressure form and low temp, all in all. The compressor sucks it back up and then properly compresses it, to make it a high – pressure type of vapor once more ( not to mention a high – temperature, very hot one, I might add ) and the cycle just continues each time….

If your ice – cream roll machine happens to use one of those cheaper pans, as most do, then what you will find is that it you can actually ( you are physically able to, but should not, and I will explain why, so keep reading ) just turn the machine’s compressor off or on in order to regulate the temperature in your system. BUT DON’T. In fact, that is bad for your machine. Don’t do it often, at least, if you have to at all, do it rather infrequently. The compressor can end up failing on you early in its life, creating other issues in its rise. Plus, the overall surface temp on your pan will not be able to properly equalize, and these two problems only get worse with time. So remember that. Your pan’s center can get cold, as well, and freeze up. No bueno!

And what also happens, from that last issue, is that your ice cream does not get to the temp you want, in the end. You want it at the right temperature, right? Heed my dire warning, friends. And with that, I wish you a very nice day! (: