532 MANUAL OF MILK PRODUCTS 



Vertical-batch-ice. 



This type is the most common of all, being represented by the 

 ordinary upright batch freezer, the kind that has been used for 

 many years. With this type the cream is placed in a large can 

 provided with a dasher and is set, perferably before filling, 

 into the wooden tub. The whole is then put into position and 

 attached and the space surrounding the freezing can is filled 

 with crushed ice and salt. A ten-gallon freezer will require for 

 its first batch approximately 60 to 70 Ib. of ice and from 5 to 6 

 Ib. of salt. Following batches may be run with less fresh 

 material, due to the fact that the machine is now cold and 

 provided with considerable ice not yet melted. 

 Vertical-batch-brine. 



The distinctive feature of this freezer is that though vertically 

 placed it is high enough above the floor so that the finished ice 

 cream is drawn from the bottom without stopping the dash. In 

 place of a heavy wooden tub and ice, the freezer proper is sur- 

 rounded by brine. The rate of freezing in this as in other brine 

 freezers is controlled by the temperature of the brine and the 

 rate of its flow through the machine. 

 Horizontal-batch-brine. 



This type of freezer is quite similar in some respects to the 

 one previously described, the chief difference being that it lies 

 horizontally or nearly so. It is surrounded by brine, the fin- 

 ished ice cream being drawn from the lower side of the lower end. 

 This also usually has a small tank immediately over it or close 

 at one side, in which the next succeeding batch is prepared 

 during the progress of the freezing process. This, like the pre- 

 ceding one, though not a continuous machine, may be worked 

 almost continuously. 

 Horizontal-continuous-brine. 



The evolution of this machine marked a distinct breaking 

 away from the older conceptions of ice cream freezer require- 

 ments. In this mechanism the cream flows in at one end of 



