Abstract: An ice cream production apparatus comprises a control unit, a freezer, a freezer outlet pump and a piping system provided from the freezer to one or more ice cream outlet nozzles downstream the freezer, can assume at least two operational modes. The first operational mode is a production mode. The second operational mode is a pre-production mode comprising the steps of freezing the ice cream in the freezer such that the ice cream obtains a pre-production viscosity value being equal to or higher than a production viscosity value, and pumping the frozen ice cream into the piping system at a pre-production outlet flow being smaller than a production outlet flow. The pre-production mode is used for cooling the piping system and the ice cream outlet nozzles before operating the ice cream production apparatus in the production mode.

Abstract: An ice cream production apparatus comprises a control unit, a freezer, a freezer outlet pump and a piping system provided from the freezer to one or more ice cream outlet nozzles downstream the freezer, can assume at least two operational modes. The first operational mode is a production mode. The second operational mode is a pre-production mode comprising the steps of freezing the ice cream in the freezer such that the ice cream obtains a pre-production viscosity value being equal to or higher than a production viscosity value, and pumping the frozen ice cream into the piping system at a pre-production outlet flow being smaller than a production outlet flow. The pre-production mode is used for cooling the piping system and the ice cream outlet nozzles before operating the ice cream production apparatus in the production mode.

Abstract: In the production of ice-cream products which are continuously extruded after passage of a flowthrough freezer, it would be ideal if the ice-cream could hereby be brought down to a discharge temperature of −12 to −25 degrees centigrade, as the products could then be brought directly to final storing. So far, however, this has not been practically possible, since the use of conventional production technique with associated. throughflow freezers creates fatal problems with respect to an unacceptable compaction of the air filled ice-cream and the heat development by the conveying and scraping effect of the conveyor worm in the throughflow freezer.