Ice Cream Machines

An ice cream machine is equipment that freezes and mixes ice cream or related desserts. It typically churns a dairy/fruit mix in a cooling cylinder to incorporate air (overrun) and achieve the desired texture.
There are two main categories: batch freezers (produce a set volume at once) and soft-serve/continuous machines (dispense on-demand soft ice cream).

Types of Ice Cream Machines

Batch Freezers: These have a horizontal or vertical freezing cylinder with internal paddles. You pour in mix, and after freezing, unload by hand. They produce dense ice cream (low overrun).

Soft-Serve Machines: Continuously freeze and dispense product. Often countertop or floor-standing units with one or more hoppers. They feed mix into one or more freezing chambers and deliver soft-serve through nozzles. They include gravity-fed (mix flows in by gravity) and pump/pressure-fed types (built-in pump controls flow).

Specialty Freezers: Gelato machines (very low overrun, slow churning) and slush machines (fruit-based semi-liquid desserts).

Applications in Various Industries 

Used in the foodservice and dairy industries. Batch freezers are found in ice cream parlors, custard shops, and small ice cream manufacturers. Soft-serve machines are ubiquitous in restaurants, cafeterias, hotels and convenience stores for on-tap frozen desserts. They are also used for related products (frozen yogurt, gelato). In manufacturing, larger continuous freezers with multiple tanks are used in ice cream plants for bulk production.

Material Selection Considerations

Because they handle food, machines use food-grade materials. Freezing barrels and paddles are almost always stainless steel (304 or 316) to prevent corrosion and facilitate cleaning. Exterior panels are often stainless or powder-coated steel. Components like sprayers/nozzles may be stainless or food-grade plastics. Inside, bearings and seals are designed for low-temperature use. Refrigerant coils are copper or aluminum. Just like other food machinery, adherence to hygiene standards (FDA/EHEDG) dictates smooth, cleanable surfaces. In general, stainless steel is the material of choice, and aluminum is sometimes used for heat-exchanger parts. Electrical controls are sealed or remote for wash-down safety.