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 i0 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 
