Ice Cream Machine Introduction

Ice cream, yogurt, and other machines are potential water wasters.  Some of this refrigeration equipment is designed to use water to remove heat from the compressors and product through single-pass cooling.  In addition, many operators use a constant flow water bath to clean and warm the serving scoops.  There are water saving opportunities where this technology and practices are employed.

Single-pass water cooling of any refrigeration equipment should be prohibited. Refrigeration equipment (i.e. refrigerators, walking coolers, ice cream and yogurt machines, and similar equipment) should be air-cooled or be fed with water from a closed cooling water loop (using heat exchangers).

The water flow in water troughs are notoriously set at excessive flow rates.  In almost all cases, the water valve can be closed and the utensils washed on an as needed basis.