CEN/TC 44/WG 3 - Professional ice cream machines

This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to professional machines having a maximum capacity of 400 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
-   pasteurizers;
-   ageing vats;
-   cream cookers;
-   batch freezers;
-   combined machines.
The machine can be factory assembled or field connected to a remote condensing unit.
The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled.

This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
The soft ice cream machines are evaluated for the following performance:
-   maximum energy input rate, or maximum current draw,
-   production capacity,
-   overrun,
-   initial freeze-down energy consumption and duration,
-   production energy consumption,
-   idle energy consumption,
-   stand-by energy consumption,
-   pasteurization energy consumption (if applicable).