With the constant improvement of people’s demand for leisure catering Air cooling will turn Ice cream into a popular selling item all year long and creates a massive market for ice cream shops. The popsicle maker has become the most essential requirement for restaurants. Let’s take a look at how to use the machine.
The popsicle maker is different from the hard ice cream machine. It is a completely machine that is able to take ice cream. It’s convenient and quick. The average temperature is 6-8 .
Taking hommy popsicle machine as an illustration, the refrigeration system is more efficient and has lower energy consumption, which could reduce more than 15% power than similar products. It is equipped with many functions for instance, punching count function as well as a stainless steel handle the shutdown time setting feature and more.
The popsicle machine is used to pour the prepared ice cream Slurry into the bucket on the top of the ice cream, after about half an hour. It is necessary that the slurry does not be agglomerated. Press the start button to enter the automated mode of operation, and the display screen will show the process of refrigeration. Once the temperature set has been attained the machine will cease automatically, and the soft ice cream will be prepared.
If you are taking ice cream, set an egg cone or quilt on top of the outlet. When you press the discharge handle, there will be an extrusion of ice cream and then push the handle until it stops.
The popsicle machine needs to be cleaned prior to cleaning. The entire liquid slurry must be removed, then pour warm water (an adequate amount of disinfectant can be to be added) in the bucket for regular flushing and cleaning and then clean it using clean water several times.