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a device for agitating (in order to saturate with air) and freezing a mixture of intermediate products in the production of ice cream. The principal part of a freezer is a cylinder with a refrigeration sleeve incorporating a beating mechanism in the form of a rapidly rotating stirrer with blades. The sleeve is supplied with a refrigerant consisting of a calcium chloride solution, ammonia, or freon, which cools the mixture to a temperature of – 7°C. The layer of ice that forms on the surface of the cylinder is sheared off and broken up by the blades. The beating increases the volume of the mixture by a factor of 1.5–2. Both batch-processing and continuous freezers are manufactured. Batch freezers beat and freeze mixtures of 20–40 kg in 5–10 min. Continuous freezers have a productivity of 500–5,000 kg per hour.