Types of Freezers 307 



the process, and which, in turn, is set in a larger con- 

 tainer, which holds the ice or other refrigerating 

 material. 



Ice cream freezers of several types or classes are 

 now in general use, the chief distinction being as to 

 whether the cream is frozen in successive batches, or 

 continuously, or whether brine or melting ice is used 

 as the refrigerant. The various types may be classi- 

 fied as follows: Vertical batch ice, vertical batch brine, 

 horizontal batch brine, and horizontal continuous brine. 



The first type is the one in common use, and for 

 small quantities is practically the only type used. 

 They are furnished in any size up to 10 gallons, and 

 may be run by either hand or power. A 10 -gallon 

 freezer will require for the first batch from 10 to 20 

 pounds of ice and from 5 to 6 pounds of salt. Suc- 

 ceeding batches will require less ice because the 

 machine has been cooled, and the freezing process is 

 ready to begin almost from the start. 



When artificial refrigeration is available, the brine 

 freezer has the advantage of better control of temper- 

 atures, and does away with the inconvenience of hand- 

 ling large amounts of ice. Brine freezers are arranged 

 so that, instead of crushed ice surrounding the con- 

 tainer, refrigerated brine is circulated around it. Batch 

 machines of this sort may be placed either vertically or 

 horizontally, and they are often so arranged that the 

 finished ice cream may be drawn away from the bottom 

 or side without removing or stopping the dash. 



The last type of horizontal freezer is the latest 

 evolution of freezing machinery, and differs from the 



