What is a heat treatment ice cream machine?

The Heat Treatment system in a soft serve ice cream machine provides a daily heating and cooling cycle to safely maintain dairy products for a certain period of days. Depending on the model and brand of the machine, the period ranges from 7-28 days before a complete disassembly and cleaning is required – this allows more freedom in operators’ schedule and maintenance cost while ensuring the food safety standards.

Heat Treatment freezers address food safety, product waste, maintenance, and repair cost concerns. Below are the three stages of a heating cycle.

The Three Stages of a Heating Cycle

1. HEAT UP PHASE

During the daily heating cycle, the heat treatment machine will heat the soft serve mix to a precise temperature (usually up to 151.5°F), to ensure any harmful bacteria or pathogens present in the mix are killed, which is important for food safety.

2. HOLD PHASE

Once the mix in the machine reaches the maximum temperature, the machine will go into Hold Phase where the mix will be at a constant temperature of 151.5°F to kill all the bacteria and pathogens, before going into Cool Down Phase.

3. COOL DOWN PHASE

After the heating cycle ended, the ice cream mix temperature will cool down to prepare the mix for the freezing and churning process before the ice cream machine is back into operation and ready to serve.

Heat treatment ice cream machines are commonly used in commercial ice cream production facilities to ensure the product meets both safety and quality standards while providing a premium, consistent ice cream experience.

Learn more on Taylor heat treatment models available:

• Taylor C708 Soft Serve, Single Flavor, Countertop, Heat Treatment

• Taylor C709 Soft Serve, Single Flavor, Countertop, Heat Treatment

• Taylor C606 | Shake & Soft Serve, Multi Flavors, Heat Treatment, Floor standing

• Taylor C716 / C717 | Soft Serve, Multi Flavors, Heat Treatment, Floor standing

Read other articles