-196 Celsius liquid nitrogen ice cream making machine / fog ice cream machine on hot sale

-196 Celsius liquid nitrogen ice cream making machine / fog ice cream machine on hot sale

Introduction of the machine

Molecular cuisine is a popular food cooking method in recent years. This new concept, known as molecular gastrality, is used to use chemical theory on cooking to reorganize the molecular structure of food to create new ingredients And taste to come. It can be a variety of physical and chemical methods to make potatoes in a bubble-like appearance, so that lychee into caviar-like, it sounds very magical. The same as liquid nitrogen ice cream machine.

Liquid nitrogen ice cream is a cooking method in molecular cuisine, with minus 200 degrees Celsius liquid nitrogen to change the food properties, almost instantly made ice cream to. Because the liquid nitrogen boiling point is very low, so the molecular ice cream is the use of -196 ° C liquid nitrogen to instantaneous solidification, can reduce the use of cream and milk. The ice cream making process without any additives, completely pure natural, taste silky to eat more delicate, no ice residue. In view of the nitrogen boiling point of -196 ° C, when the liquid nitrogen slowly into the stirring cream, the liquid nitrogen in the normal temperature environment will immediately vaporized in the air quickly spread into very small particles, the formation of large white smoke , Liquid ingredients are instantaneous solidification, delicious molecular ice cream will be completed.

Liquid nitrogen should not be exposed for a long time, so the manufacturer must wear goggles and gloves when doing ice cream. But this method made of ice cream solidification fast, melting is also fast, need a short time to eat.

Pictures of the machine

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