Ice Cream Equipment / June 21, 2018 / Millie Torrez
The principle used by these machines is quite simple. The actual freezing is accomplished in the unit's freezer bowl, which contains a cooling liquid between a double-insulated wall. The bowl must be extremely cold before it can freeze anything, so you put the bowl in your freezer, preferably for at least 12 hours. (My original unit came with an extra freezer bowl, so I keep both bowls in the freezer at all times so I can make ice cream whenever the notion strikes me.)
Sinks and Dishwashers. In an ice cream shop, scoops, blending attachments, blending shields, and other dishes are used quite frequently. During operational hours, these items will need to be cleaned on a regular basis. For that, your staff will need access to hot water sinks and industrial-grade dishwashers. These accessories will help to prevent cross-contamination and maintain health standards at your ice cream shop. The higher the quality of the equipment at your ice cream shop, the higher your customer satisfaction rate will be. Investing in the proper equipment will make your ice cream shop an efficient and profitable establishment.