The information and advice given below is addressed to customers never running a soft-ice-cream machine before, in order to deliver to them - prior to commissioning - all basic knowledge needed to properly use such equipment. Our goal is to explain to the customer the differences between our various machines, before taking their choice, as to which item to purchase. This knowledge shall enable the Buyer to select the item best suited to his purpose and local circumstances.

The ice-cream machines for soft ice-cream - equal from which manufacturer - process liquid ice-cream raw material stored in one or two containers placed over the machine. The liquid ice-cream may be completely pre-processed, or made on the spot from ice-cream powder and water, by thorough lump-free mixing. The machines may be equipped with "cooled liquid ice-cream containers" or "non-cooled liquid ice-cream containers". The various machine types from our offered selection may be equipped with one or two containers for liquid ice-cream. Depending on the type chosen, the liquid ice-cream can be forwarded into the freezer cylinder of the machine by an "air-enrichment pump" or simply by "gravitation". In all types, the liquid ice-cream remains in its liquid state until being introduced into the freezer cylinder, where a temperature of -16 to - 20 °C is maintained. In the freezer cylinder, the half-solid soft ice-cream is obtained under the action of a rotating worm mixer. Soft ice-cream portions can be delivered by acting on the handle (or handles) placed on the front side of the machine. Delivery starts when pulling the handle forward, and continues until the handle is pushed back. Machines with two containers and two freezer cylinders enable delivery of one or two ice-cream tastes, separately or mixed-up.

In fact, our machines can be set up and operated at any spot, where power (220V) is available, and there is a suitable room for preparation of the raw material. Important! We advice any customer to properly fit up the preparation room, according to the requirements of the locally competent public health authority, in order to avoid later annoyance and extra costs!

Our machines are not very complicated, however their smooth long-term operation requires a minimum in expertise as well as careful maintenance. Below, we try to explain some of the specialty terms involved. Read with attention the following paragraphs in order to be able to choose the machine best suited for your expectations and local conditions.

There are two possible ways to forward the liquid ice-cream from the stock containers to the freezer cylinders: by pressure created in the air-enrichment pump or by gravitation (free fall), through an aeration valve. The air-enrichment pump produces a voluminous, softer and more cream-like final product. However, machines with air-enrichment pumps require careful attention! In order to prevent clogging, lump-free liquid ice-cream of optimal density shall always be used. Are you intended - as owner - to operate the machine yourself, we recommend to you the version with an air-enrichment pump. But be stated once again: trouble-free operation of the equipment is only possible if the conditions stated above are always satisfied. In the version with gravitational feeding a valve is included between the supply container and the freezer cylinder, which enables the entry of a certain volume of air together with the liquid ice-cream. By mixing and freezing, this air will be incorporated in the final product. This version of the equipment is less sensible against density and lump-freeness of the starting material, thus requires less attention during operation.

Basically, our machines are equipped with one compressor only. Excepted is the type BQ 836 Y1, where the two compressors, and two independent control systems enable independent operation of two freezer cylinders. This way, two different ice-cream tastes can be simultaneously delivered, or - in times of low demand (e.g. during winter) - the machine can be economically operated with just one freezer cylinder. Further advantage of independent controls is that excessive hardening of the ice-cream taste under momentary less demand can be avoided by proper setting of the controlled parameters. This type of machine ensures impeccable and dependable service under high load and extreme conditions, too.

A cooler coil built into the wall of the liquid ice-cream container maintains the content at a temperature of +2 to +6 °C. This technical solution ensures proper quality of the raw material and enables faster freezing of the final product.

Containers without cooling coil are only cooled by cold lost from the freezer cylinder. Important! Operation of non-cooled containers requires approval by the competent public health authority. Our experience in Hungary shows different attitudes by various local authority bodies. We have no knowledge on positions of authorities from other countries. Under these circumstances, although we continue to offer our machine type BQ 320, we cannot overtake any responsibility for its approval by the authorities in the Buyer's country.

These machines do not unconditionally require emptying, washing at the end of every working day, assembling and filling up at next day's start. The electronic control program includes a function by which the cooling compressor maintains both the containers for liquid ice-cream and the freezer cylinders at a temperature of +2 to +6 °C. Machines without overnight cooling require compulsory emptying and cleaning according to a three-phase program (degreasing with organic solvent, disinfection and rinsing), followed by disassembly and cleaning of all parts of the delivery line. Such cleaning is of course necessary for machines with overnight cooling, too, however after longer time intervals only, according to hygiene regulations.