Archive image from page 186 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 ICE-CREAM MACHINERY 165 stirring device through which ice water or cold brine may be pumped, resembles many styles of cream ripeners commonly used in butter factories. Another style is the vertical mixer, having an upright dasher for a stirring device and a jacket for the
Archive image from page 186 of Dairy technology; a treatise on. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine dairytechnologyt00lars Year: 1913 ICE-CREAM MACHINERY 165 stirring device through which ice water or cold brine may be pumped, resembles many styles of cream ripeners 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 are of many styles 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 style freezer, the simplest and most primitive in construction and mechanism. Of this style are the small household freezers and also many power machines used in small factories. There are probably more freezers of this kind in use than all other kinds together. However, they 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 power tub 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 stationary, and the can is not geared high, so it is difficult to attain sufficient speed on the crank to properly beat the cream during freezing. Fig. 35. — The Little Giant ice-cream freezer.
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