Ice Cream Machine / June 22, 2018 / Kailey Satterfield
Even if you have a business of keeping frozen food like sausages, meat, chunks of chicken, fish or other similar food items and you are looking for some horizontal shelf, where you could keep all things in various sections and rows so to maximize their visibility to the consumers then again Commercial Chest Freezers can help you in the proper placement and in getting maximum exposure. The presence of glass doors on the Commercial Chest Freezers allow users to scroll their required item without keeping the door of the freezer open for a longer time, thus wasting the coolness of the freezer. I know how it would feel when you would find consumers keeping the door of the freezer open for a longer duration because they need to find the specific ice cream flavor. Definitely you have to satisfy your consumers and want them to get what they want, but at the same time you are watching all the coolness of the freezer is going waste in the air.
The difference is (partially) in the air. All ice cream is technically foam–at least that’s what chemists would tell you. "In ice cream–liquid particles of fat–called fat globules–are spread throughout a mixture of water, sugar and ice, along with air bubbles," writes Brian Rohrig for ChemMatters. The air bubbles are essential to giving ice cream its texture. In soft serve, writes Vanessa Farquharson for the National Post, "all that air leaves less room for dairy fat."