1. Definition of Output

“Output” refers to the volume of soft ice cream a machine can produce per hour (L/h or kg/h).
Example: A 25 L/h model can produce approximately 25 liters of soft serve under ideal conditions.

2. Key Factors Affecting Output

2.1Refrigeration Power & Design
Higher compressor power and efficient condensers increase freezing speed and total yield.

2.2Ambient Temperature & Ventilation
Hot or poorly ventilated environments reduce cooling efficiency by 10–30%.

2.3Type of Mix
High-fat or high-sugar formulas freeze slower; low-fat mixes with better overrun provide more consistent yield.

2.4Machine Configuration
Single-cylinder vs. dual-cylinder: dual systems produce two flavors simultaneously but consume more power.

3. Cooling Efficiency

Cooling efficiency measures how much ice cream is produced per unit of energy. It’s evaluated by EER or L/kW·h.

Efficient machines feature:

High-quality or inverter compressors

Optimized refrigerant flow (R290, R410A)

Rapid heat exchange & smart temperature control

4. Operational Guidance

Pre-cool mix to 4–6°C before operation to boost first-batch speed by ~20%.

Allow short intervals between servings to stabilize temperature.

Clean condenser and evaporator regularly for optimal cooling.

Choose machines with pre-cooling hoppers for peak-hour stability.

5. Recommendations for Businesses

Small shops: 18–25 L/h — compact and energy-efficient.

Medium stores/chains: 30–35 L/h — handles steady demand.

High-volume sites: 40+ L/h — strong cooling, rapid recovery.