Apparatus for preparing a semi-frozen confection

Abstract

An apparatus for preparing a semi-frozen confection of the present invention has a freezing cylinder for main ingredient of the semi-frozen confection, and a syrup refrigerating cylinder installed in the vicinity of both a semi-frozen confection dispensing conduit and the freezing cylinder. Accordingly, when preparing a semi-frozen confection composed of, e.g., ice cream and syrup to be served in a cone, rise in the temperature of the ice cream caused by the syrup may be restrained, thereby enabling the semi-frozen confection produced to retain its shape. The apparatus further has a microcomputer for controlling the rotating speed of at least one of the mixers respectively housed in the freezing cylinder and in the syrup refrigerating cylinder. This permits the proportion of, e.g., the ice cream and syrup composing the semi-frozen confection to be varied as desired. The apparatus also has a program selection switch for selecting programs corresponding to preparation conditions that need to be adjusted and a single variable resistor for setting the reference values of the selected programs. The preparation conditions may be thus adjusted through a simple operation by means a simple mechanism.