When purchasing a new batch freezer, reservoir capacity and the type of cooling system used are usually the two most important features to consider. The reservoir capacity of a batch freezer indicates the amount of frozen dessert the unit can make at one time. Smaller operations that do not serve a lot of ice cream should find batch freezers with smaller reservoir capacities to be sufficient. Large ice cream or gelato parlors that serve several different flavors or large quantities will need a larger model.
Batch freezers can have either air- or water-cooled condensers. Air-cooled machines require six inches of clearance around the air vents in order to facilitate proper circulation; otherwise, the condenser will work too hard and can burn out. All water-cooled batch freezers need is a water line attachment and a floor drain. The water line simply runs right along the condenser to cool it, and then the water is then piped down the drain. The obvious drawback to water-cooled batch freezers is that they waste a lot of water, so they are not recommended for use, and may not be allowed, in areas that experience frequent droughts or other water shortages.