The use of the chest counter for ice cream preservation is taking foot in Italy and abroad, due to both the history it represents which harkens back to the origins of the artisan ice cream maker, a sign of high quality ice cream and the good preservation of the product. CCF has simplified the construction of this characteristic counter and improved the conservation quality of the product, applying a simple but effective technology.
Switzerland
ASCO’s automatic Dry Ice Machine BP425i produces slices in ten different thicknesses and two different types of pellets with a diameter of 3, 6, 10 or 16 mm (1/8, 1/4, 3/8 or 5/8 in) at the push of a button. Standard slice dimensions are 210 x 125 x 20 125 mm (8.3 x 4.9 x 0.8 4.9 in). Other slice/pellet dimensions are available on request. Depending on the setting, the production capacity ranges from 190 to 400 kg/h (418 to 882 lb/h). The dies for the production of different sizes do not have to be changed manually as they are already builtin and can be controlled at the touch screen panel. The automatic dry ice block, slice and pellet machine ASCO BP425i belongs to the ASCO iSeries line.
Request for a quoteMalta
As you may know, you can prepare a lot of different kinds of dishes using whipped cream chargers. There are a lot of different techniques that you can apply to use cream chargers. For example, you have dishes where hot foam is used but of course also cold, thick or you use the whipped cream chargers for marinating meat. The addition of foam can sometimes have several reasons, first of all, the recipe looks a lot more interesting. But besides this, it also gives the dish more structure and balances the different flavors. First of all, when you plan to leave the foam sousvide (vacuum), keep in mind the time and temperature and of course the different ingredients. Because with this technique you want to serve the foam hot you need to regulate the temperature. With certain sauces it is important that you do not exceed the maximum temperature, this can cause the foam to solidify or clump. You can prevent this by thickening the sauce a bit.
Request for a quoteNetherlands
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