168 DAIRY TECHNOLOGY 



the unfrozen mix to enter continuously at one end and the 

 frozen product continuously to run out at the other end. 

 A common form of these continuous freezers is the disk 

 freezer consisting of two oblong tanks, side by side. In 

 each tank are several revolving, hollow disks on a hollow 

 shaft through which the brine for freezing is pumped. 



The cream flows into the first tank or freezing compart- 

 ment from the supply reservoir on to the revolving disks 





FIG. 39. The Creasy ice breaker. 



and the freezing process begins. At the far end of this 

 tank the partly frozen mixture overflows into the second 

 compartment and passes along over the freezing disks. 

 (The smaller freezers have but one compartment.) In 

 this compartment, just above the disks, is a screw that 

 carries away the frozen cream and discharges it into the 

 packing cans. The top of each freezing compartment is 

 provided with a plate-glass cover, so that the cream is in 

 view during the entire freezing process. 



