本欧洲标准规定了用于加工冰淇淋和类似冷冻甜点的软冰淇淋机的要求和测试条件。 它使用参考测试组合来定义机器的性能特征和能耗，在规定的条件和测试方法下测量。 本欧洲标准适用于以下类型的软冰淇淋机:包括冷冻和分配冷冻产品（例如乳制品，酸奶）的商业冰淇淋，软饮料和摇动冷冻机是常规操作和巴氏灭菌阶段。设备可以包括用于冷冻产品和新鲜混合物的单独的制冷系统，并且可以是空气冷却的或水冷的。 评估软冰淇淋机的性能如下: - 最大能量输入速率或最大电流消耗， - 生产能力， - 超支， - 初始冻结能耗和持续时间， - 生产能耗， - 闲置能源消耗， - 待机能耗， - 巴氏灭菌能耗（如适用）

This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix. This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled. The soft ice cream machines are evaluated for the following performance: - maximum energy input rate, or maximum current draw, - production capacity, - overrun, - initial freeze-down energy consumption and duration, - production energy consumption, - idle energy consumption, - stand-by energy consumption, - pasteurization energy consumption (if applicable).