Ageing Vat
Ice Cream Ageing Vat
An “Ice Cream Ageing Vat” (also known as an ageing tank) is a key piece of dairy machinery used in the ice cream production process. It plays an essential role in ensuring that the ice cream mix matures properly before freezing. Below is an in‐depth explanation that covers its purpose, operation, design characteristics, and industry variations.
- Capacity: 100 TO 10000 LITER
Purpose and Role in Production
Maturation of Ice Cream Mix
Temperature Control
The ageing vat cools the ice cream mix to around 4°C (approximately 39°F). This controlled low temperature is critical to slow down bacterial growth and to allow the flavors to meld together. It also helps in achieving an ideal consistency before the freezing process.
Improved Texture and Quality
Aging the mix contributes to better fat crystallization and emulsification. This results in an improved texture, creaminess, and overrun (the volume increase due to air incorporation). The process also aids in minimizing the formation of ice crystals, which in turn enhances the overall mouthfeel and melting resistance of the final ice cream product.
Homogenization of Ingredients
Through a slow, continuous agitation, the vat ensures that ingredients remain uniformly mixed. This prevents separation and ensures a homogeneous blend of milk, cream, sugar, and other ingredients, which is crucial for product consistency and quality.
Key Design and Operational Features
Construction and Materials
Stainless Steel Build
Most ageing vats are constructed from food-grade stainless steel (commonly SS304). This material not only ensures durability and hygiene but is also easy to clean and maintain.
Capacity
Many designs incorporate advanced insulation (such as a polyurethane (PUF) jacket) to maintain the low temperature efficiently while minimizing energy losses.
Cooling Mechanism
Construction and Materials
Water Jackets or Refrigerant Circuits
Ageing vats are typically equipped with external water jackets or integrated refrigeration coils. These features allow cold water (or alternative refrigerants such as freon on request) to circulate around the mix storage area, thus maintaining the required temperature consistently. For example, a product described on Technogel’s site uses water circulation at +2°C that runs through special steel coils insulated with expanded polyurethane .
Agitation and Mixing
Slow Stirring Action
A slow-speed agitator or stirrer is incorporated into the vat design. This slow agitation helps in keeping the mix well blended without incorporating excess air, ensuring a smooth, viscous consistency. This controlled stirring is key to achieving the desired maturation of the mix.
Prevention of Ingredient Separation
By maintaining a gentle but effective stirring action, the vat prevents the fat and other ingredients from separating, which can be crucial in achieving an even texture and flavor profile in the final product.