I heard you plan to open an ice cream shop? The ice cre […]
I heard you plan to open an ice cream shop? The ice cream equipment and ingredients must first be included in your consideration.
A good ice cream device can help you do more with less in the daily operation of the store. A good ice cream raw material determines the taste of an ice cream. The product is a boxing technique. Only a strong technique can defeat the opponent in the boxing ring.
Today, let me talk about how to choose ice cream equipment and ice cream ingredients.
Ice cream equipment
Ice cream machine can be divided into soft ice cream and hard ice cream according to the required shape of the finished product.
Soft ice cream machine, also known as ice cream freezing machine, is a specially designed automation equipment used to produce ice cream. It can be divided into large-scale freezing machines used in factory assembly lines and commercial ice cream machines used in the catering industry according to the use, as well as for domestic use. Household ice cream machine.
Today we mainly talk about commercial ice cream machine.
According to the machine shape classification, it is divided into single-head, three-head, five-head, seven-head or multi-head ice cream machine.
The single-head ice cream machine has only one storage tank, one cooling cylinder and one discharge port, and can only produce ice cream of one color and one flavor at the same time.
This ice cream machine is generally suitable for small bars, coffee shops, Western restaurants, KTV, Internet cafes and other occasions where the output and taste of ice cream are not required, and the price is relatively cheap. This ice cream machine is small and lightweight, and weighs about 80KG. The power is generally between 750W-1800W.
The three-head ice cream has two storage tanks, two cooling cylinders and three outlets, and can produce three colors, that is, three flavors of ice cream, including two pure flavors and one mixed flavor.
This kind of ice cream machine is more common in the market. Generally, stores will choose to use this three-head ice cream machine, the weight is generally 150KG, and the power varies between 1700W-4000W.
By analogy, there are five or even seven ice cream machines on the market, which can make more ice cream tricks.
Ice cream equipment can be divided into vertical and desktop according to the shape.
The desktop ice cream machine is more suitable for occasions with limited operating space. For example, in the operating room of a bar or coffee shop. This ice cream machine can also be placed directly on the bar counter.
Vertical ice cream machine belongs to Volkswagen model. The heat dissipation of the vertical machine is better than that of the desktop machine, so it is recommended to use the vertical ice cream machine when the ambient temperature is too high.
The working principle of the ice cream machine is actually very simple, that is, stirring while freezing.
Ice cream machine freezer can be roughly divided into three types: compressor refrigeration, semiconductor refrigeration and ice bucket refrigeration (semi-automatic)
Among them, the compressor has the best cooling, large power, and obvious cooling effect, but the price is relatively high.
Semiconductor cooling is cheap, but the cooling effect is not very good.
The ice bucket is a fool-type cooling principle. You need to put a bucket with a liquid layer in the refrigerator 10 hours in advance and take it out after 8 hours. You can only make one bucket at a time by using the frozen liquid in the bucket to cool. The advantage of occupying the freezer is that it is cheap.
Soft ice machine is also divided into whether it has an air pump
The equipment with air pump has lower requirements for raw materials and more output per hour. When the store's passenger flow is large, it can also have good continuity; the expansion rate is higher, and the finished ice cream tastes more delicate and dense, the same volume The cost of the cone is lower, and the freezing cylinder of the machine with the pump also recovers faster.
The selection of equipment must be within a limited budget, according to the needs of your store to choose the most cost-effective.
Ice cream ingredients
There are basically two types of ice cream ingredients on the market: ice cream powder and ice cream puree.
According to the different forms of ice cream, they are also soft ice powder and hard ice powder.
The advantage of ice cream powder is that it is easy to store and the cost is relatively low.
The advantage of ice cream milk paste is that it is easy to operate, it can be used when unpacking, and the quality is stable.
I would recommend using ice cream powder.
However, many ice cream powders on the market now use creamer instead of milk fat in ice cream powder. In view of the market's demand for health, it is better to add 0 anti-fat cream to the ice cream powder.
The creamer of yogurt ice cream requires 0 protein to ensure that it will not be denatured when it encounters acid, which will affect the taste of the product.
In the past, most ice cream powders required hot melt, but as the technology of emulsifiers and non-dairy creamers continues to improve, cold melt technology makes the production of soft ice more convenient, that is, using pure water and ice cream powder to reconcile.
The equipment is the artery operated by the store, and the raw material is a continuous flow of blood.
Whether it is ice cream equipment or raw materials, they should be selected according to the actual needs of their stores.
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