How does using high-fat or high-lactose ingredients affect ice cream machine performance

Ice cream machine performance is significantly influenced by the characteristics of the raw materials. High-fat and high-lactose raw materials offer advantages in improving ice cream's texture and density, but they also pose certain operational challenges.

Characteristics of High-Fat Raw Materials and Machine Load
High-fat raw materials have higher viscosity and emulsification properties. During ice cream production, viscous liquids create greater resistance to the mixing blades and motor, increasing the load on the mixing system. Long-term use of high-fat raw materials can accelerate wear on the mixing motor, increase heat generation, and reduce the overall lifespan of the machine. Compressor-type ice cream machines require greater cooling capacity when handling high-fat raw materials; otherwise, insufficient cooling can occur, leading to uneven ice crystal formation and a rough texture in the finished product.

Characteristics of High-Lactose Raw Materials and Refrigeration Requirements
High-lactose raw materials have a high sugar content and a low freezing point, resulting in crystallization properties that differ from those of ordinary emulsions. Lactose easily forms ice crystals at low temperatures, making mixing more difficult. During the freezing process, a mixture high in lactose can increase the refrigeration load on the ice cream machine, and prolonged operation of the compressor can lead to overheating. Refrigeration piping and condensers must maintain high efficiency; otherwise, the stability of successive batches can be compromised. High-lactose ingredients require more stringent cooling rates. Delayed cooling can lead to larger ice crystals and reduced ice cream density.

Wear on the Mixing System

High-fat and high-lactose ingredients have high viscosity during mixing, creating greater friction on the mixing blades and bearings. Prolonged high loads on the mixing blades can lead to blade wear, increased bearing vibration, and abnormal temperature rise. For non-fully automatic machines using belt drives, high-viscosity ingredients can increase belt tension and shorten belt life. When continuously processing high-fat and high-sugar ingredients in commercial environments, it is recommended to regularly inspect the mixing system and maintain lubrication to prevent premature component wear.

Increased Cleaning and Maintenance Difficulty

High-fat and high-lactose ingredient residues can easily adhere to the surfaces of the mixing drum and mixing blades. Long-term accumulation can cause scaling, making cleaning more difficult and affecting the taste and sanitation of the next batch. Seals and O-rings are also susceptible to grease absorption in high-fat environments, accelerating aging. Regular disassembly and cleaning of key components is recommended to maintain smooth operation of the refrigeration and mixing systems.

Challenges for Refrigeration Systems: High-fat ingredients have a higher heat capacity and cool more slowly, requiring the ice cream machine compressor to maintain refrigeration for a longer period of time. The low freezing point of high-lactose ingredients increases the refrigeration load. If the machine's condenser or cooling lines are inefficient, overheating protection may be triggered or insufficient cooling may occur. Commercial ice cream machines handling these ingredients are recommended to use high-performance compressors and rapid freezing designs to ensure product quality and production efficiency.