What is the primary difference between a batch freezer and a soft-serve freezer?

The distinction between a batch freezer and a soft-serve freezer primarily revolves around their intended use and production capabilities. A batch freezer is designed specifically for making large quantities of frozen desserts, including ice cream. It processes a mixture in sizable portions, allowing for more efficient production in a commercial setting. This equipment typically incorporates more complex freezing processes and often integrates more intense mixing capabilities that are needed for achieving the desired texture and consistency in large batches.

In contrast, a soft-serve freezer is designed to produce soft-serve ice cream and typically dispenses the product on demand, often in smaller, single servings. This type of freezer provides a constant supply of frozen product and is often used in ice cream shops and restaurants, emphasizing quick service and ease of use.

The other choices do not capture the primary difference accurately. For instance, stating that a soft-serve freezer is for making large quantities overlooks its focus on immediate service and smaller servings, while saying a batch freezer is used only for ice cream does not acknowledge its capability to produce various frozen desserts. Therefore, the focus on the batch freezer's capacity to produce large quantities encapsulates the main difference effectively.