Batch Freezers

Reservoir capacity 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 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 a six inches of clearance around the air vents in order to facility proper circulation, otherwise the condenser will work too hard and can burn out. All water-cooled machines need is a water line attachment and a floor drain. The water line runs right along the condenser and removes the heat that way. The water is then piped down the drain. One drawback is this type of cooling wastes a lot of water, so water-cooled machines are not recommended for areas that experience frequent droughts or other water shortages.