Vending Ice Cream Machine

Vending ice cream machine
Description:
P for Pre-cooling: adjustable pre-cooling temperature 2-4ºC.
1. Speed up production process that promotes ideal output.
2. Provide comfortable environment for the mix in the hopper which effectively prevent bacterial from breeding. As a result, material in the hoppers is not spoiling.
3. Keep fresh of the material. The material tank acts as a refrigerator which always maintains in rated temperature. This way, the mix can be stay in the machine over night by stand-by-switch feature in order to keep fresh. By doing so, it reduces labor and daily maintenance costs as the equipment only requires disassembly and cleaning every 7 days.
A for Air injection: 
Deliver mix with certain amount of air to cylinder. Soft serve overrun is increased up to 60%.
M for Mixer: 
1. Move the material in the hoppers to keep its fluidity. This way, thermal transmission is optimized, which contributes to speeding up pre-cooling process. 
2. No ice block would be delivered to the cylinder during production as there should not be any ice block occuring on the hopper walls.
3. Overrun is increased to obtained smooth texture and attractive color.  
4. Reduce layering of raw materials, frozen cylinder phenomenon will not occur, which in return protects the beat and motor. If the material of too high proportion of water goes into the cylinder, it would get frozen. Then, the beater is hard to move. If this trend continues, the motor would get demaged easily due to tense work.
C for Counter: 
Allow the operator to view number of servings dispensed.
H for Heat treatment: suggest to start after business hour. (for soft ice cream only) 
The Heat Treatment cycle is to destroy bacteria by raising the temperature of the material in the freezing cylinder and the hopper to a specified temperature for a specified period of time to destroy all pathogenic microbes, and then bringing the temperature back low enough to retard spoilage.
D for defrosting: 
1.Washing defrosting: rapidly melt the product in the freezing cylinder into liquid that significantly reduces leftover before washing. Start this funciton and take out all the liquid mix from the machine and then keep into the refrigerator. This way, no wasting is occured. Energy and money is saved.
2. Production defrosting: after long no-dispensing period, you will find the product comes out from the machine with rough texture. Then, start this function to melt the roduct in the freezing cylinder. Next, turn on the production mode to reproduce in order to make the product soft and smooth.
R for remote monitoring system:
1. Connect with wifi, which allows you to check the date online. 
2. To timely discover the machine failure and directly send working diagnosis message to the facotry mnitoring center in order to solve the problem more quickly. 
3. To monitor the real-time sales volume as well as liquid level in the hoppers, which alerts to add material.
4. Easlily upgrade of advertising content, background and operation interface of the screen.