lcd screen freeze made in china

Profile: Procool focus on the market segment of commercial display refrigeration for the food and beverage industry. It designs and manufactures creative cooling solutions to help customers boost their impulse business in POS, supermarkets, catering, HoReCa, etc. Procool is the manufacturer behind many international brands including Coca-Cola, Monster, Imbera, Sanden. The main products cover glass door drinks fridges, ice cream freezers, TLCD coolers, and freshbox.

Profile: Hisense started its business from TV. It is the largest TV manufacturer in China by market share since 2004. Kelon, formerly Guangdong Kelon Electrical Holdings Company Limited, is one of the largest Chinese white goods manufacturers, producing refrigerators, air conditioners, freezers and small electric appliances. The company is well known in mainland China under its brand names Kelon and Ronshen. Kelon was founded in 1984 with head office in Shunde, Guangdong. In 2006, Hisense acquired Kelon and became Kelon’s largest shareholder. In 2018, the company name was changed to Hisense Home Appliances Group Co., Ltd.

Profile: Guangzhou Wanbao is one of China’s large modern enterprises and the earliest and largest home appliance refrigeration equipment and product R&D and manufacturing center in China’s home appliance industry. The company has 7 major production bases including Guangzhou. The main products include refrigerators, freezers, air conditioners (domestic, commercial, central), solar and heat pump water heaters (domestic, commercial), small household appliances, compressors and ancillary products, etc., forming the most complete industrial chain of refrigeration equipment and home appliances in China The series product cluster has the advantages of product serialization and strong scale and technology. Wanbao owns two “China Famous Brand Products”, “Wanbao” brand refrigerators and “Huaguang” brand refrigerator compressors. Wanbao has 9 large-scale Sino-foreign joint ventures and is a good partner of multinational companies such as Japan’s Panasonic, Matsushita Electric, Matsushita Electric Works, Hitachi, Mitsui & Co., and GE of the United States.

Profile: Xinfei Electric is a modern white goods manufacturer with refrigerators, freezers, air conditioners, and washing machines as its leading products. Its refrigerator and freezer sales have been among the best in the industry for many years. The “Xinfei” brand is recognized as a famous green appliance brand in China. In 1985, a modern refrigerator production line was introduced by Philips in the Netherlands. In 1986, a production line with an annual output of 100,000 refrigerators was put into operation. The first refrigerator was rolled off the production line on November 8, 1986. Entered the market under the “Xinxiang-Philips” brand. From 1986 to 1996, Xinfei Company entered a period of rapid development, and Xinfei brand refrigerators have become a recognized brand-name product in China. In 1996, the company replaced the previous “XP” with the English name “FRESTECH” (continuously providing fresh and high-tech products). On June 29, 2018, Konka acquired a 100% stake in Xinfei.

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SEOUL (Reuters) - Chinese flat screen makers, once dismissed as second-class players in the global LCD market, are drawing envious looks from big names such as LG Display Co Ltd and Samsung.An employee works inside a LCD factory in Wuhan, Hubei province, May 8, 2013. REUTERS/China Daily

While the Korean giants were busy developing next-generation organic light emitting diode (OLED) TVs, little-known Chinese companies have started selling a type of display that are sharper than the standard LCD and cheaper than OLED.

Until last year, the UHD market had been almost non-existent, with just 33,000 sets sold in the 200 million-unit LCD TV market. Since then, shipments have soared around 20-fold, thanks to China, data from research firm IHS shows.

Chinese consumers who want brighter and sharper images but can’t afford OLED screens made by LG and Samsung Display, a unit of Samsung Electronics Co Ltd, are turning to UHD.

But its slow introduction into the market and austere prices have thrown open a window of opportunity for UHD makers, in this case Chinese companies like BOE Technology Group Co Ltd and TCL Corp’s LCD unit CSOT.

By comparison, Japanese flat-screen pioneer Sharp Corp reported a razor-thin 0.5 percent margin. LG Display, the world’s No.1 LCD maker, posted a 5.6 percent margin.

Samsung Display, a unit of Samsung Electronics, had a margin of 13 percent, the biggest in the industry. But excluding its fledging OLED business, its LCD margin is between 3 and 7 percent, according to a Bernstein forecast.

Just as Korea overtook flat-screen pioneer Japan in the early 2000s, the surprise offensive by Chinese flat screen makers may be a taste of what’s to come, analysts say.

“Even with some expansion of the Chinese panel suppliers we do expect Samsung and LG Display to stay dominant and continue production in LCD,” said Sweta Dash, director at IHS.

BOE Technology is now planning to raise 46 billion yuan ($7.5 billion) in the biggest Chinese equity offering this year, to build panel production lines and increase its stake in its LCD venture BOE Display Technology.

1. Use scientific and advanced methods to achieve high precision, constant performance, and constant temperature anaerobic environment in anaerobic environment, which is convenient for operators to operate and cultivate anaerobic bacteria in anaerobic environment. The temperature control adopts large LCD display, high-precision microcomputer control (with timing), which can accurately and intuitively reflect the actual temperature in the box, plus effective temperature limit protection, which is safe and reliable. There is an ultraviolet germicidal lamp in the box, and the gas enters the box after filtering, which can effectively avoid bacterial contamination. The gas circuit device adopts a touch switch to control the solenoid valve, which can adjust the flow rate arbitrarily and accurately, and can input various required gases at will.

One of today’s modern technological wonders is the flat-panel liquid crystal display (LCD) screen, which is the key component we find inside televisions, computer monitors, smartphones, and an ever-proliferating range of gadgets that display information electronically.What most people don’t realize is how complex and sophisticated the manufacturing process is. The entire world’s supply is made within two time zones in East Asia. Unless, of course, the factory proposed by Foxconn for Wisconsin actually gets built.

Liquid crystal display (LCD) screens are manufactured by assembling a sandwich of two thin sheets of glass.On one of the sheets are transistor “cells” formed by first depositing a layer of indium tin oxide (ITO), an unusual metal alloy that you can actually see through.That’s how you can get electrical signals to the middle of a screen.Then you deposit a layer of silicon, followed by a process that builds millions of precisely shaped transistor parts.This patterning step is repeated to build up tiny little cells, one for each dot (known as a pixel) on the screen.Each step has to be precisely aligned to the previous one within a few microns.Remember, the average human hair is 40 microns in diameter.

For the sake of efficiency, you would like to make as many panels on a sheet as possible, within the practical limitations of how big a sheet you can handle at a time.The first modern LCD Fabs built in the early 1990s made sheets the size of a single notebook computer screen, and the size grew over time. A Gen 5 sheet, from around 2003, is 1100 x 1300 mm, while a Gen 10.5 sheet is 2940 x 3370 mm (9.6 x 11 ft).The sheets of glass are only 0.5 - 0.7 mm thick or sometimes even thinner, so as you can imagine they are extremely fragile and can really only be handled by robots.The Hefei Gen 10.5 fab is designed to produce the panels for either eight 65 inch or six 75 inch TVs on a single mother glass.If you wanted to make 110 inch TVs, you could make two of them at a time.

The fab is enormous, 1.3 km from one end to the other, divided into three large buildings connected by bridges.LCD fabs are multi-story affairs.The main equipment floor is sandwiched between a ground floor that is filled with chemical pipelines, power distribution, and air handling equipment, and a third floor that also has a lot of air handling and other mechanical equipment.The main equipment floor has to provide a very stable environment with no vibrations, so an LCD fab typically uses far more structural steel in its construction than a typical skyscraper.I visited a Gen 5 fab in Taiwan in 2003, and the plant manager there told me they used three times as much structural steel as Taipei 101, which was the world’s tallest building from 2004- 2010.Since the equipment floor is usually one or two stories up, there are large loading docks on the outside of the building.When they bring the manufacturing equipment in, they load it onto a platform and hoist it with a crane on the outside of the building.That’s one way to recognize an LCD fab from the outside – loading docks on high floors that just open to the outdoors.

LCD fabs have to maintain strict standards of cleanliness inside.Any dust particles in the air could cause defects in the finished displays – tiny dark spots or uneven intensities on your screen.That means the air is passed through elaborate filtration systems and pushed downwards from the ceiling constantly.Workers have to wear special clean room protective clothing and scrub before entering to minimize dust particles or other contamination.People are the largest source of particles, from shedding dead skin cells, dust from cosmetic powders, or smoke particles exhaled from the lungs of workers who smoke.Clean rooms are rated by the number of particles per cubic meter of air.A class 100 cleanroom has less than 100 particles less than 0.3 microns in diameter per cubic meter of air, Class 10 has less than 10 particles, and so on. Fab 9 has hundeds of thousands of square meters of Class 100 cleanroom, and many critical areas like photolithography are Class 10.In comparison, the air in Harvard Square in Cambridge, MA is roughly Class 8,000,000, and probably gets substantially worse when an MBTA bus passes through.

The Hefei Gen 10.5 is one of the most sophisticated manufacturing plants in the world.On opening day for the fab, BOE shipped panels to Sony, Samsung Electronics, LG Electronics, Vizio, and Haier.So if you have a new 65 or 75-inch TV, there is some chance the LCD panel came from here.

Walgreens and other retailers have swapped out the clear fridge and freezer doors at thousands of stores, instead adding opaque doors with iPad-like screens showing what’s inside. Some customers really, really aren’t into it.

The screens, which were developed by the startup Cooler Screens, use a system of motion sensors and cameras to display what’s inside the doors — as well as product information, prices, deals and, most appealing to brands, paid advertisements. The tech provides stores with an additional revenue stream and a way to modernize the shopping experience.

“Why would Walgreens do this?” one befuddled shopper who encountered the screens posted on TikTok. “Who on God’s green earth thought this was a good idea?”

Retailers are eager to add new experiences to their physical stores. But many consumers aren’t eager to change their habits — and they certainly aren’t used to watching freezer-display ads.

“I hope that we will one day be able to expand across all parts of the store,” said Cooler Screens co-founder and CEO Arsen Avakian in an interview with CNN Business.

Currently the startup has about 10,000 screens in stores, which are viewed by approximately 90 million consumers monthly, according to the company. Avakian said the company aims to bring its digital displays to a broad range of retailers including those in beauty, consumer electronics and home improvement.

The spokesperson said the screens add value because they give customers relevant product information to help them decide what to buy, and that Walgreens is evaluating the pilot to decide whether to expand further.

Cooler Screens CEO Avakian said he developed the concept after watching in-store customers whip out their phones to find product information and reviews. Traditionally, in-store advertising has been limited to options like signs, promotions and prominent placement on shelves. But Cooler Screens’ targeted digital ads deliver at the “moment of truth,” Avakian said, right as consumers decide which product to pull out of the fridge.

Brands can place ads spread over multiple freezers, ones that display products’ nutritional labels, or ads triggered by weather or time of day. An ice cream company might want to run ads when it’s hot outside, while a coffee brand could hit the morning rush.

The setup aims to help stores add high-margin advertising revenue to offset their core low-margin retail business. Companies pay Cooler Screens to run screen ads and retailers get a cut.

Cooler Screens says 90% of consumers it has surveyed prefer its digital screens to traditional fridges, and that the displays provide sales lifts for stores. (Walgreens did not comment on that.)

Avakian insists the tech is “identity-blind” and protects consumers’ privacy. The freezers have front-facing sensors used to anonymously track shoppers interacting with the platform, while internally facing cameras track product inventory.

Some customers have expressed frustration with the experience. People aren’t sure whether to tap the screens or talk to them. The items on display don’t always match up with what’s inside because products are out of stock.

Henry Brewer, who recently encountered one of the digital screens at a Walgreens in Chicago, said the technology felt “very in-your-face” and “intrusive.”

To Avakian, it’s simply an expected growing pain. Cooler Screens plans to educate customers about the digital displays and launch features like voice recognition, so shoppers can ask about prices or item locations.

At present, there are 3 kinds of methods (molybdenum wire cutting, liquid nitrogen freezing and refrigerator freezing) which are regularly used in LCD screen reworking industry.

If users adopt liquid Nitrogen to separate the LCD screens, the consumption of liquid Nitrogen is too large and LCD screen explosion phenomenon will occur at any moment. On the other hand, injury hidden danger exsits on the liquid Nitrogen during the LCD screen separating process.

Compared with the above mentioned 2 methods, LXBX series ultra low temperature frozen separator machine has many advantages in the LCD screen separation field. Its later use-cost is much lower than liquid Nitrogen, and it is also much more convenient and safer. In view of these advantages, LXBX series ultra low temperature frozen separator machine has been adopted by many LCD manufacturers and LCD maintenance enterprises because of its high yield rate of LCD refurbishment, low use-cost, no danger and other excellent characteristics as follows:

6.) Compared with heater vacuum separator, ultra-low temperature frozen lcd separator can help you easily solve your headche about bulk volume separating workload and edge screen separating, it can also peel off a lot of OCA, LOCA glue except for SCA glue.

5.) When separating the curved screen, the separation risk caused by the temperature difference between 2 sides of the curved surface screen. Please pay more attention to this point.

Making your own ice cream can be magical, fun, and, often, more satisfying than swiping pints from the frosty towers in your grocery store freezer section. With your own machine, you can also customize desserts if you want to experiment with unique flavor combinations or adapt recipes to work for your dietary needs. An ice cream maker isn’t an essential kitchen tool, but a good one is a worthwhile investment that will churn out amazing desserts for years to come. Blenders and DIY methods just don’t yield the same dependably creamy, dense, spoonable results—and tend to be harder to use and clean.

You can find a few different styles of ice cream maker, which we’ve outlined below, but they all churn ice cream or sorbet in basically the same way. After you make your ice cream base, you pour it into the bowl of the machine, which is cold enough to freeze the mixture. As the base freezes, a paddle—called the dasher—turns inside the bowl, scraping the sides while breaking up ice crystals and churning air into the mixture, producing a soft, smooth ice cream.

Pre-frozen bowl: This type of ice cream maker uses a liquid-filled insert bowl that you have to freeze for six to 24 hours before you can use it to churn ice cream (check the manufacturer’s instructions for recommended freeze times). This option is usually budget-friendly and will make delicious desserts. Using one of these machines requires a little foresight: You have to make sure your freezer is set to 0 °F or colder, you may need to rearrange your freezer to accommodate the insert bowl, and you must remember to put the bowl in well before churning your ice cream. In addition, you can’t make back-to-back batches because you’ll need to refreeze the bowl, but you can buy extra bowls to stash in the freezer. Also, if you pull the bowl out during your freezer’s automatic defrost cycle, it might not be cold enough to fully freeze your ice cream, though we haven’t experienced this problem in our testing. (If you own a chest freezer that requires manual defrosting, you can avoid the problem entirely.) You can check if the bowl is ready by shaking it: If you don’t hear any liquid sloshing around, the bowl is frozen enough to use.

Making ice cream is an exercise in delayed gratification: The steps involve multiple rounds of chilling and freezing the base, and if you opt for an insert-bowl model, you also need to freeze the bowl well ahead of time. There’s something captivating about undertaking the process and learning how to do it yourself, though. “When you touch something with your own hands and you spend the time making it, I think you just have a better appreciation for it,” said Lokelani Alabanza, founder of Saturated Ice Cream, a line of plant-based, CBD ice creams.

The best part about ice cream making is the creativity it allows. The base is a blank slate for fruits, nuts, cookies, vegetables, spices, and so much more. And whether you’re whipping up bases of French custard, egg-free Philadelphia, or vegan coconut ice cream, most recipes are simple to master. “It’s a fairly easy process—I don’t think people necessarily know that,” said Pooja Bavishi, founder of Malai Ice Cream. Watching milky liquid whip around and stiffen into a glittery, frozen mass is mesmerizing—and unlike the proverbial pot of water set to boil, a watched ice cream will definitely freeze if you have a decent machine. You can eat your dessert straight away if you want a softer texture (akin to a Dairy Queen Blizzard), or you can wait a few hours after storing it in the freezer to pull a solid, satisfying scoop. Although you can dive deep into the science of ice cream making (Penn State offers a famous course that many ice cream makers have attended), you can also find plenty of ice cream cookbooks and online recipes that are easy to use and not overwhelming. “That’s why ice cream makers have written books for you,” said Alabanza. “I never want anyone to feel overwhelmed. It’s supposed to be fun.”

While this guide is for home cooks, the experts we spoke with have used several of our picks to develop their own ice cream businesses. (Food & Wine has written about how the founders of brands such as Salt & Straw and Jeni’s Splendid Ice Creams used the ICE-21 as they got started; Jeni Britton Bauer still recommends the machine in her book.) No home machine freezes as fast as a professional one (fast freezing means fewer ice crystals and creamier ice cream) or yields as much ice cream. That said, they’re a fraction of the cost. You may be able to use one of our picks for recipe development or employ our upgrade pick for cottage-industry food production.How we picked

An ice cream maker is a specialized machine: Its main job is to produce creamy ice cream that has few ice crystals. Over the years, we’ve found that compressor-cooled models usually do the best job of that because they generally freeze ice cream faster than other styles do. Plus, such models are the easiest to use since they don’t require as much preplanning. We’ve tested just about every compressor model for home use out there, but for the 2021 update to this guide we also wanted to include several models that use a frozen bowl insert, which are less expensive than compressor machines but easier to use than ice-and-salt models. These ice cream makers take more foresight to use since you need to pre-freeze the insert bowl, and the bowl takes up space in your freezer. But we think the trade-offs may be worth it for the financial savings—and these machines can still make amazing ice cream.

Freezes fast:The faster the mixture freezes, the less time ice crystals have to form. That’s why compressor machines tend to produce smoother textures (and also why you should chill your ice cream base before freezing). A machine that uses ice and salt or a frozen bowl just gets warmer as the mixture freezes. A good compressor machine, in contrast, can get as cold as -31 degrees Fahrenheit and can maintain that temperature until the end of the cycle. And although most manuals won’t tell you exactly how long it should take to make ice cream, we found that our favorite machines took around 20 to 40 minutes.

Churns quickly and efficiently:While the ice cream freezes, the dasher—a paddle in the machine—stirs the mixture. As it turns, it should scrape the insides of the bowl to break up the icy layer that forms there, and it should spin quickly enough to prevent large crystals from forming. The rate at which the dasher turns also determines, in part, the overrun (the amount of air whipped into ice cream, measured as a percentage), which helps make the ice cream smooth and silky rather than dense and icy. The necessity of speed is also why, after trying some hand-crank models in 2014, we dismissed those entirely: They’re just too much work.

Easy to use:Even high-end compressor machines don’t require much more than an on/off switch to operate, so we looked for models with a simple interface. Very few machines we’ve found will tell you when your ice cream is done, but it’s helpful for a compressor machine to at least include a timer that you can set once you get a sense of how long it takes to churn your favorite recipes. In compressor machines, an auto-off function paired with a keep-cool setting is nice to have for making the process foolproof: It shuts off the dasher if the ice cream freezes too hard to churn—which could damage the motor—but keeps your ice cream from melting. Beyond that, extra features, such as a cooling function to chill your base before churning, are nice but not necessary. Most recipes recommend storing the base in the fridge for multiple hours anyway.

Easy to store:Some ice cream makers, especially compressor models, are large and heavy. We measured models to note how much space they took up on a counter or in a cabinet as well as how much they weighed, and we considered how much space the inserts or bowls took up inside a freezer.

To calculate overrun, or how much air each machine whipped into the ice cream, we weighed a pint of each base before freezing, and then we weighed a pint of the frozen dessert. And after the ice cream sat overnight in the freezer, we tasted it, assessing texture and mouthfeel, taste, iciness, and density. Anna’s mom, a culinary school graduate and retired caterer, also weighed in. At this point we were able to eliminate some machines that made icy ice cream or were finicky to use.

Ice cream from the Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker (ICE-21) ranked among the best we tasted: Custard was creamy, silky, and dense, with a texture on a par with the output of machines costing nearly 10 times as much. Philadelphia-style Oreo ice cream was lighter and similar to ice cream from our also-great compressor pick, the Whynter ICM-201SB, with a little crunch from the cookies. Its vegan coconut batch was smooth, nutty, and rich—some of the best we tasted, and just barely icy. Though you have to pre-freeze the bowl for this machine, you can simply get an extra bowl if you’d like to make a couple of recipes at a time. The ICE-21 is simple to use, with just one on/off button, and that’s really all you need. If storage or lifting is a concern for you, note that this machine is smaller and lighter than a compressor model. Plus, the ICE-21 has a three-year warranty and a great reputation among the experts we spoke with and big-league ice cream makers: Lokelani Alabanza and Hannah Bae recommend it, as does Jeni Britton Bauer in her book.

In our tests, the ICE-21 consistently made some of the best-tasting, creamiest ice cream. Custard was thick and creamy, not at all icy. It was slightly firmer and denser than the ice cream from the Musso Lussino, but we don’t think that’s a bad thing (plus, it’s ice cream—it will still dissolve on your tongue). At 48%, the overrun of the frozen custard (meaning, the percentage by which the volume of the base increased with churning, mostly from whipped-in air) was middle-of-the-road compared with that of ice cream from other machines. And the flavors were blended and well balanced, better than the ice cream from the freezer-bowl attachment for KitchenAid stand mixers, which tasted chalky. Vegan ice cream was also exceptional: firm but smooth and luscious, with just a little grittiness from ice crystals. When Anna was trying out recipes to choose for our 2021 testing, she experimented by using the ICE-21 and our long-standing upgrade pick, the Lello 4080 Musso Lussino, assuming that the ICE-21, as one of the cheapest machines, would make worse results. She made various Philadelphia-style recipes, as well as the vegan and custard recipes we ended up using. She could barely tell the difference between batches of ice cream from the two machines, however, and that proved true again as she formally tested them against five other models. With the rest of the machines, there was a more pronounced difference: Ice cream from the ice-and-salt Nostalgia, for example, was icier and grittier, while ice cream from the Whynter ICM-201SB was fluffier.

The ICE-21 was repeatedly one of the fastest machines to make ice cream, too, taking about 20 minutes for every style of recipe. Apart from shortening your ice cream making process, a fast churning speed also means the ice cream freezes faster, resulting in fewer ice crystals. In our most recent tests, the Whynter ICM-201SB was the slowest machine, taking over 35 minutes to make each batch. (It made slightly icy desserts, but not as icy as what we got from machines like the Nostalgia; various factors can affect iciness, though, and churn time can vary a bit.) The ICE-21 won’t tell you when your ice cream is done, but you’ll quickly learn to judge when it’s ready by sight: The results should look like soft-serve ice cream, and when you drag a spatula through the mixture, the tool should create a valley.

With its removable bowl insert, the ICE-21 is easy to clean in the sink. The double-walled bowl contains a layer of liquid that freezes, so it’s slightly heavier than a glass mixing bowl. It’s easy enough to scrape the squared corners of the container and hand-wash it with hot water to melt any remaining frozen ice cream. The dasher doesn’t have as many rungs as the one that comes with the Nostalgia machine, so maneuvering with a spatula to scrape it clean is easier. Cuisinart recommends hand-washing all parts and then wiping down the base. You should also dry the bowl thoroughly before refreezing it. Fortunately, unlike some of the compressor machines we tested, this machine doesn’t have open grates or nooks and crannies to trap filmy dried milk.

The ICE-21 is smaller and lighter than other machines we tested, which is a plus if you have limited storage space and want to stash the machine away and then pull it out when you need it. The machine measures about 12 inches tall, 8 inches wide, and 8.5 inches deep, and it weighs about 10 pounds. The bowl takes up freezer space, however, so keep that in mind when opting for any insert model—especially if you’d like to invest in an extra bowl, too.

If you want a machine that will churn out batch after batch without your having to pre-freeze a bowl, the Whynter ICM-201SB is the best compressor machine you can get. Since 2014, we’ve tested just about every compressor machine for home use, and Whynter machines consistently make non-icy desserts, though in our 2021 testing, we found that the ice cream from the ICM-201SB was fluffier than the results from other machines. That’s not a bad thing—you may like a lighter frozen treat. But if you want denser ice cream, you may prefer one of our other picks.

Like all of the models we tested, the ICM-201SB is pretty easy to operate. In addition to the ice cream making function, the ICM-201SB has two other modes that are nice but not necessary—one for freezing only (useful if you can’t transfer your ice cream to the freezer immediately, because ice cream starts to melt quickly in the uninsulated bowl), and another for mixing only (which allows you to mix certain simple, no-cook bases directly in the machine). You can also pause churning to add mix-ins or check the texture for doneness. The ICM-201SB has a timer on an LCD panel that chimes and stops the machine’s churning when the time is up, before switching it over to cooling mode. This model won’t tell you when your ice cream is done, but if you do let it go too long, the machine has a kill switch that stops its churning (but not its freezing) when the motor starts to strain against the thick mixture. Although we found it easy to add mix-ins to the wide, 2.1-quart bowl, the kill switch shut the machine off when we added Oreos. (We didn’t run into this issue when adding graham crackers in past rounds of testing.)

The ICM-201SB has a shallow, lightweight metal bowl that you can easily remove from the machine for cleaning. It has a thin handle, as on a pail, that flopped down when we scraped out ice cream, which made it slightly more annoying to wrangle compared with the simple bowl of the Cuisinart ICE-21. And the hole in the middle of the Whynter model has some crannies that are hard to get totally clean—we recommend using a rolled-up paper towel or straw brush. Because the bowl is shallow, it doesn’t take up as much space in the freezer if you want to pre-freeze it. (Technically you don’t have to since this is a compressor model that will freeze the ice cream directly in the machine, but it’s still a good idea to keep everything as cold as possible before churning.) Unfortunately, the bowl and plastic paddle aren’t dishwasher safe, but they are easy enough to wash by hand.

Thanks to a more powerful compressor that allows this machine to freeze the mixture faster than other compressor models we tested, the ice cream we made in the Musso Lussino had an intense creaminess reminiscent of store-bought premium versions. The difference was evident when we scooped out the finished product: It was stretchy, like gelato, and visually smoother, with not a trace of gritty ice crystals in a spoonful. All of the recipes we tested—custard, Oreo, and vegan coconut—were outstanding from the Musso Lussino. This machine was one of the fastest of all the models we tested, taking 20 to 22 minutes to churn. As with the Cuisinart ICE-21, that speed resulted in fewer ice crystals and a silkier texture.

Like most of the machines we tested, the Musso Lussino is simple to use. Its design is super sleek, with gleaming stainless steel housing and parts plus a built-in bowl with a 1.5-quart capacity. You assemble the machine by screwing on a nut that secures a metal dasher in the middle of the bowl and then placing the domed plastic lid on top. The Musso Lussino’s all-metal parts are unique among the machines we tested, and they’re likely to last longer than a plastic dasher or freezer bowl, which can scratch or ding over time. The machine is an elliptical shape with curved corners, a design that gives it a mid-century modern vibe. It has separate buttons for freezing and churning that illuminate when on, and you have to switch both of them on to actually make ice cream. You can pause churning to add mix-ins or check the doneness of your ice cream. There’s also a knob-dial timer, though it isn’t exact to the minute and has to run to the end (you can’t turn it back to zero to complete timing early).

The most important thing to do is to chill everything—your tools, ice cream base, mix-ins, and even storage containers—before churning, because when ice cream freezes faster, fewer ice crystals form. If you can, set your freezer to 0 °F or lower. The colder your freezer, the quicker your ice cream sets, which helps reduce the formation of large ice crystals. Make sure to thoroughly chill your base in an ice bath or in the fridge overnight before churning, too. And if you want to add mix-ins, chill them in the freezer first so they don’t melt your freshly spun ice cream. Be sure to add them when the ice cream is nearly finished churning, to prevent them from getting soggy and sinking to the bottom.

When you remove the ice cream from the machine, it will be edible but too soft to scoop. To “ripen” it, transfer it to a container and put it in the freezer for at least a few hours. Try to move quickly to avoid melting, which can cause ice crystals to form. Tightly pack your ice cream in a container to prevent any air bubbles from forming.

You don’t have to store inserts in the freezer permanently, but remember to put them in well before you want to churn a batch of ice cream. Bae recommends wrapping a bowl with plastic wrap to keep it clean and to prevent any food or ice particles from affecting your ice cream. If inserts start leaking or get scratched, you may need to replace them. You should hand-wash these bowls and the other parts of an ice cream machine following the manufacturer’s instructions. To scrape out ice cream, Bavishi advises against using a metal spoon, which can scratch insulated bowls. “Use something soft, like a rubber spatula, or a wooden spoon,” she said.Other good ice cream makers

If you prefer an ice-and-salt option, the Nostalgia Electric Ice Cream Maker With Easy-Carry Handle is more affordable than our other picks and effectively makes ice cream, though it may take longer and create icier desserts. We found this machine harder to use than our picks since it requires breaking up ice before adding it to a bucket layered with salt. The taller, narrower canister was a little harder for us to scrape out and store in the freezer. And because the motor attachment rests on top of the machine, checking for doneness is more difficult. The old-school design and more involved process may make the Nostalgia a better bet for a fun outdoor activity versus producing multiple batches of ice cream.

The KitchenAid Ice Cream Maker Attachment (KICA0WH) works, but the design doesn’t inspire confidence that the device will last as long as the brand’s stalwart mixers. KitchenAid changed the design of the attachment since our last update in 2020: The adapter now lightly grips the base of the beater shaft and rests atop the dasher, which sits in a liquid-lined bowl that you freeze beforehand. The whole contraption stays in place due to pressure—when you put the mixer head down, it presses down on top of the adapter. In our 2021 tests, we tried the attachment on four different KitchenAid mixers of various ages with mixed results; when we did get it to work, it barely stayed on. This attachment also made the worst custard ice cream, which turned out chalkier and mealier than ice cream from our picks. The KitchenAid freezer bowl doesn’t take up much less space than that of a regular machine like the Cuisinart ICE-21, but if you really don’t want to buy a full ice cream machine and already own a KitchenAid mixer, this attachment will create frozen desserts.