All about Continuous Ice Cream Freezers

Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of Scoop School, talks in this episode about the different types of Continuous Ice Cream Freezers

Eisforum Germany:

Instagram: @scoopschool

[eugeniosupparo]

I have a question: what are the benefits of purchasing an HTST pasteurizer instead of designing the heat exchangers, homogenizer, and mixing tanks and integrating them into the process? I understand that designing these components ourselves might be more cost-effective.
Great content, already a subscriber!

[Nico-rwuo]

Hi, I have a few questions, allow me to asked them to you.
This setup in this video, can I know the capacity as a entry level?
This setup portrays 4 machines, but can it fill small cups as individual?
Or, any other additional machines?
Do you have an email address?
Is it CE?
And sanitation requirements for the European Market?
Thank you very much and nice detailed video.

[GerardPinzone]

Two questions: How do you clean these when you're done? Are any of these legal for use in the USA?

[voodooutt]

How is this process changed if "true" frozen custard is the intended product?

[icb]

Ha ha.. you’ll never beat continuous freeze Cherry-burrell.. best ever!!

[Protestant_Voice]

Are these machines manufactured in China?

[Nico-rwuo]

Yes me too I was figuring out 15 hundreds 🤔 fortunately I know means 15 thousands 15, 000 nice video.