Place of origin:
Turkey
Supply Ability:
350 pcs / month
ice cream while it is being
beaten and frozen. Only with this process is it possible to obtain aeration
levels (overrun) up to 120%. You may notice, in big ice cream trademarks, that
the ice cream container only remains half full when it is melted. The
explanation is simple: when melting, the ice cream loses the air which had been
incorporated - half of the volume is composed of air.
A horizontal
[Related Keywords : continuous freezers, batch freezers, ice cream freezers, popsicle freezers]