Ice Cream Hardening & Freezer Room

Once you have decided to setup ice cream hardening & storage chambers, this FAQs is helpful for you

1) What are  the things to keep in mind while designing a freezer room for Ice Cream?
This  depends on the planned capacity of storage & mode of  operation-self/rental. While designing ,following  things are considered:
(a) Consideration taken is  150 kg/cubic feet for storage room design
(b) Puff Panel thickness to be taken is  120 mm
(c) An anteroom maintained at  intermediate temperature between the outside and storage is particularly  preferred in hot and humid climates
(d) When designing corridors, a  plan should be made to avoid heavy traffic
(e) Floor thickness to be considered is 100 mm
2) How to  decide the size of the room for a hardening room for Ice Cream?
Depending upon the  storage capacity requirement & mode of operation, room is designed. Following aspects needs to be considered while calculating the size of cold room:
(a) Puff Panel thickness to be taken is 150 mm
(b) Flooring thickness to be considered is  120 mm
(c) Width of the doors should be designed by taking into account the size of forklift and pallets and width of corridors
(d) Ante Room is always recommended for a  blast room
3) What are  the things to keep in mind while designing a freezer room for Ice Cream manufacturer or distributor?
Following factors are  must to get the maximum result:
(a) Correct selection of Cold  room Machinery which include adequate air flow. Maximum required surface area & tube volume, energy efficient outdoor with correct sizing of condenser
(b) Correct stacking pattern of the  materials
(c) Proper insulation
(d) Correct Installation &  commissioning
(e) Avoiding any safety feature  bypass in control panel
(f) Correct calculation of heat  load
4) What are the things  to keep in mind while designing a hardening room for Ice Cream manufacturer ?
Following factors are  must to get the maximum result
(a) Correct selection of Cold  room Machinery which include adequate air flow,Maximum required surface area  & tube volume, energy efficient outdoor with correct sizing of condenser
(b) Correct stacking pattern of the  materials
(c) Proper insulation
(d) Correct Installation & commissioning
(e) Avoiding any safety feature bypass in control panel
(f) Correct calculation of heat load
(g) Adequate air flow
5) What are  the ways to save electricity in an Ice Cream freezer room?
There are many  factors that helps in saving power:
(a) For a blast freezer (Freon or  Ammonia) an efficient Indoor unit design helps in saving electricity - due to lesser pressure drops & higher tube volume in the Indoor Unit it attains  maximum efficiency & therefore helps in saving Electricity
(b) For a Freon Outdoor Unit, use of  efficient compressors like Bitzer helps in saving power
(c) Efficient selection of Condenser also  helps in saving power in Ice cream cold room
6) What role  does the temperature of the freezer room play in the life of the Ice Cream?
Color, Texture, Flavor are the bi-product of maintaining the desired temperature. Its prevent the growth of microorganism & keep the product fresh & long lasting.
7) Why is it  better to go for 2 machines in a freezer room?
Ice cream storage is  typically a critical application where product is stored at Rt=-25.Since the  storage room has high cost product & the product nature doesn't support any other temperature during breakdown entire product can get spoiled up. Going with a back up machine  eliminates the above problem. Moreover, using 2 machine could act as blast freezer cum storage room & hence reduces the overall project costing.
8) What is the thermal property of ice cream?
a) For Chocolate Ice Cream:
● Specific heat above freezing: 3.11 kJ / kg.K
● Specific heat below freezing: 2.75 kJ / kg.K
● Latent heat of fusion: 186 kJ/kg

b) For Strawberry Ice Cream:
● Specific heat above freezing: 3.19 kJ / kg.K
● Specific heat below freezing: 2.74 kJ / kg.K
● Latent heat of fusion: 200 kJ / kg

c) For Vanilla Ice Cream:
● Specific heat above freezing: 3.22 kJ / kg.K
● Specific heat below freezing: 2.74 kJ / kg.K
● Latent heat of fusion: 204 kJ / kg
9) What is the storage condition for ice cream and frozen desserts?
a) If refrigerated mix is stored at a temperature of 0 °C to 4 °C, it can be stored up to 2 weeks and it's RH can be controlled by packaging
b) If frozen dessert is stored at a temperature of -26 °C to -32 °C, it can be stored up to 2 months and it's RH can be controlled by packaging
10) Which type of ice cream has longer life?
Full fat ice cream has longer life than low / non fat ice cream. The full fat ice cream may successfully stored at -28.9 °C for up to 6 months, but low / non fat ice cream should not be stored for more than 4 months.
11) List the defect attributed to improper frozen storage?
a) Texture defect arises when storage freezer temperatures fluctuate
b) Prolonged warming will cause loss of air and settling of a sugar syrup
c) The product develops a soggy, which is not good