ICE-CREAM MACfflNERY 



165 



stirring device through which ice water or cold brine 

 may be pumped, resembles many styles of cream ripencrs 

 commonly used in butter factories. Another style is the 

 vertical mixer, having an upright dasher for a stirring device 

 and a jacket for the circulation of ice water. This is similar 

 in general make up to the starter can of the butter factory. 



Freezers. — Ice-cream freezers arc of many stj'les and 

 designs, but may be classified under the following heads: 



I. Batch Ice-cream Freezer 

 or Tub Freezer, in which the 

 freezing can is set into a wooden 

 tub and the ice and salt packed 

 around it. This is the old st}"le 

 freezer, the simplest and most 

 primitive in construction and 

 mechanism. Of this style arc 

 the small household freezers 

 and also man}- power machines 

 used in small factories. There 

 are probabl}- more freezers of 

 this kind in use than all other 

 kinds together. However, the}- 

 are not adaptable to ice-cream 

 making on a large scale; hence, 

 in the large factory, machines 

 of a more improved design are 

 usually employed. The gear wheels of the j^ower tulj 

 freezers are so arranged that the can is revolved in one 

 direction and the dasher in the opposite direction at the 

 same speed. In many of the hand freezers the dasher is 

 stationar}', and the can is not geared high, so it is difficult 

 to attain sufficient speed on the crank to properl}- beat the 

 cream during freezing. 



Fig 



35. — The Litlle Giant 

 icc-crcam freezer. 



