5.1 The freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix.
5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.2) can be dispensed from a soft-serve or shake freezer.
5.6 Idle energy rate is a precise indicator of a soft serve or shake freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.
5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable.
5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if applicable.
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake freezers. The food service operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energy consumption and production capabilities.
1.2 This test method applies to the following types of soft serve and shake freezers: (any of which may or may not have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
1.3 The soft serve/shake freezers will be tested for the following (where applicable):