An ice cream machine with compressor is an electric device that is used to make ice cream, Sorbet, Parfait and prepare other frozen desserts. The compressor plays a central role in the operation of these machines, as it is responsible for cooling the mixture while it is stirred to minimize the formation of ice crystals and create a smooth, creamy texture.

The compressor is essentially a small cooling system that is integrated into the ice cream machine. Here is how it works:

  1. Refrigerant circulation: The compressor compresses the refrigerant, a gaseous refrigerant that circulates into the cooling system. The compression increases the pressure of the refrigerant and its temperature rises.
  2. Heat release: The hot, compressed refrigerant then enters the condenser, where it releases its heat into the ambient air. In the process, the refrigerant condenses and turns into a liquid at high temperature and pressure.
  3. Expansion and cooling: The liquid refrigerant phase is passed through an expansion valve or capillary tube, which reduces the pressure. This pressure reduction results in cooling of the refrigerant, which is now a cold, low-pressure liquid.
  4. Heat absorption: The cold refrigerant enters the evaporator, which is in direct contact with the container in which the ice cream mixture is prepared. The refrigerant absorbs the heat from the ice mixture, causing the temperature of the mixture to drop and it slowly freezes. During this process, the refrigerant evaporates and returns to its gaseous phase.
  5. Return to compressor: Finally, the gaseous refrigerant is returned to the compressor, where the cycle starts again.

Throughout the cooling period, the ice cream maker stirs the mixture continuously to minimize the formation of ice crystals and ensure a uniform consistency. The mixture gradually thickens and becomes creamier until it finally reaches the desired consistency. It can then be removed and served immediately or placed in the freezer for further firming.