CREAM Freezer

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• CREAM Freezer
• Technology Overview

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Industry Challenge

• Recently the Ice Cream Industry has been troubled
  by rising butter-fat prices and the increased
  public demand for lower-fat products.
• WCB Ice cream was challenged by the Industry to
  develop a freezer that would produce a lower-fat
  content product with the same texture and
  mouth-feel as a premium product with a higher fat
  content.
• To address this need, WCB Ice Cream developed the
  CREAM freezer.

Patent Pending
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CREAM Freezer

• The acronym CREAM stands for - Continuous
  product Re-circulation with complete
  Emulsification of overrun Air and Mix.
• The CREAM freezer utilizes product
  re-circulation, pre-aeration, special CREAM
  dasher assembly, and refined freezer controls.
• Dramatic improvements are realized from the
  utilization of the CREAM technology. The
  following product improvements may be realized
• A very smooth and creamy product texture
• Improved product consistency, due to reduced ice
  crystal size and improved air cell distribution
• Improved melt down time
• Improved storage stability

Patent Pending
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CREAM Freezer Technology

• WCB Ice Creams unique continuous product
  re-circulation feature allows a percentage the
  frozen product to be re-circulated to the freezer
  inlet, seeding the freezing process with small
  ice crystals.
• The re-circulation of frozen product also
  pre-cools the in coming mix.
• Product re-circulation rates of 20 to 80 are
  common.

Patent Pending
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CREAM Freezer Technology

• Pre-aeration is key to the CREAM
  freezer operation. A unique pre-aerator is
  utilized on the Cream freezer. This mixer was
  designed specifically to incorporate a gas and
  liquid making it ideal for this use. The
  pre-aeration mixer provides the following
• The mixer mechanically works the fat globules in
  the product, which improves the fat
  agglomeration. The improved fat agglomeration
  produces a very creamy product texture.
• Pre-aeration greatly improves the body of no fat
  and low fat products.
• The mixer shears overrun air in to the mix
  creating a fine emulsion prior to the freezing
  cylinder, which creates a very consistent product
  that yields excellent package weight control.
• This fine emulsion contains very fine air cells
  and these fine air cells promote the formation of
  small ice crystals.

Patent Pending
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CREAM Freezer Technology

• The CREAM freezer utilizes a variable frequency
  inverter to control the speed of the dasher.
  This allows the speed of the dasher to be reduce
  to maximize the freezing efficiency.
• Over 90 of the dasher motor power is transformed
  in to heat energy and this heat energy must be
  removed by the refrigeration system.
• This heat energy accounts for approximately 38
  of the freezers heat load. Thus decreasing the
  speed of the dasher to the most efficient speed
  lessens the heat load and this allows draw
  temperatures less than the traditional to be
  reached.

Patent Pending
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CREAM Freezer Technology

• The CREAM freezer utilizes a CREAM dasher
  assembly to assure proper scraping of the frozen
  product from the cylinder wall and adequate
  working of the product during the dynamic
  freezing process.
• This dasher averts any coring action of warm mix
  through the center of the dasher.
• The scraper blades arranged in a continuous
  configuration prevents the discharge of frozen
  chunks of product from the freezing cylinder.  
  

Patent Pending
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CREAM Freezer Technology

• The CREAM freezer employees a refined
  control system that provides a consistent flow of
  mix in to the freezer cylinder accurately meters
  a precise amount of overrun air measures the
  true power of the dasher motor with a watt
  transducer coupled with improved refrigeration
  control components to maintain the desired
  product viscosity and maintains a constant
  cylinder pressure to assure consistent flow of
  finished product from the freezer.

Patent Pending
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Guidelines

• Keep in mind the following
• The CREAM freezer is a complete process and does
  not rely on simply reducing the ice cream draw
  temperature.
• Too low of a product draw temperature will
  prevent proper incorporation of inclusions and
  variegate as well as being very difficult to
  package.
• The draw temperature can only be lowered to the
  point that the product can still be handled.
• So the optimum draw temperature may be found to
  be somewhere between the traditional -5.6oC / 220
  F and -120C / 100F. Any lowering the draw
  temperature below the traditional will reduce the
  ice crystal size and increase the percentage of
  frozen product.
• Product re-formulization may be required to fully
  realize all of the benefits.

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Benefits

• The CREAM freezer produces ice cream or related
  products (low-fats, sherbets, frozen yogurt,
  etc.) with enhanced texture and consistency,
  while improving melt down time and storage
  stability.
• The product re-circulation feature combined with
  the pre-aeration assure complete emulsification
  of the mix and overrun air prior to entering the
  freezing cylinder, which produces a very
  consistent product with excellent package weight
  control.
• The utilization of pre-aeration provides
  additional mechanical working of the fat globules
  to yield an improved product texture that is rich
  creamy. This process improves the texture of
  lower fat content product so that they have the
  same mouth-feel as a premium product with a
  high fat content.
• The CREAM freezer allows the selection of the
  most efficient dasher speed and percentage of
  product re-circulation to yield draw temperatures
  that are less than the traditional. The lower
  draw temperature produces smaller sized ice
  crystals this along with reduced air cell size
  improves the product mouth-feel, melt down time
  and storage stability.
• The refined freezer control system will improve
  the mix flow, overrun, viscosity and cylinder
  pressure control to assure a constant flow of
  consistent finish product from the freezer in an
  efficient manner.

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• Thank You