1. Scope
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream machines. The food service operator can use this test to evaluate and select an appropriate ice cream machine and understand its energy consumption and production capabilities.
1.2 This test method applies to the following types of soft serve machines: commercial ice cream, soft serve, and shake freezers, which freeze and dispense frozen product (dairy, yogurt, custard, etc.). Included are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
1.3 The soft serve machine will be tested for the following (where applicable):
1.3.1 Maximum energy input rate, or maximum current draw,
1.3.2 Initial freeze-down energy consumption and duration,
1.3.3 Heavy-use energy consumption,
1.3.4 Production capacity,
1.3.5 Overrun,
1.3.6 Impact performance, and
1.3.7 Idle energy rate.
The proposed standard will benchmark and compare the production performance and energy consumption for self-contained soft-serve machines, including shake, ice cream and slush machines.
Keywords
soft-serve; overrun; freeze-down; energy consumption; heat treat; impact performance; production capacity
The title and scope are in draft form and are under development within this ASTM Committee.
Citing ASTM Standards
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