2024 Good feedback 1000w spaghetti ice cream maker/ice-cream making machine/table top ice cream machine

ice cream filling machine/nitrogen ice cream maker/ocean power ice cream machine/ Introduction:

1.Liquid nitrogen ice cream is a recipe for molecular cooking, changing the properties of a food with liquid nitrogen at minus 200 degrees Celsius to make an ice cream almost instantaneously.

2.Because the boiling point of liquid nitrogen is very low, so the molecular ice cream is the use of -196 ° C of liquid nitrogen to instantaneous coagulation, can reduce the amount of cream and milk.

3.The ice cream making process without any additives, completely natural, taste silky taste more delicate, no ice cream.

4.In view of the boiling point of nitrogen is -196 ° C, when the liquid nitrogen slowly into the stirring cream, liquid nitrogen vaporization will occur immediately at room temperature, quickly dispersed in the air into very small particles, the formation of large white smoke wave , Liquid ingredients are instantly solidified, delicious molecular ice cream is also done.

5.Liquid nitrogen should not be exposed for a long time, so the production staff must wear goggles and gloves when making ice cream. However, the ice cream made by this method solidifies rapidly and melts quickly, requiring a short time to finish.

ice-cream machine/ice cream nitrogen machine/italian ice cream machine/ Techinical parameter:

Name

Liquid Nitrogen Ice Cream Machine

Size(mm)

450*350*500mm

Weight(KG)

35kg

Power(w)

1000w

Voltage

220V

Model

Reaw-LNI10

Liquid nitrogen tank

10L

Type

Air-Cooling

Material

Stainless steel

Ice cream scoop

3 pcs

Siphon bottle

0.5L

Operating basin

1 pcs

Usage

Creative snacks

Refrigerant

Liquid nitrogen cooling

fruit ice cream maker/spaghetti ice cream machine/mochi ice cream making machine/ Process:

Liquid Nitrogen Ice Cream Machine process

1.The cream into the cream gun, and the creamy gas into the base;

2.Open the liquid nitrogen insulation pot, pour the appropriate amount of liquid nitrogen to the basin;

3.With a cream gun, squeeze a variety of shapes of milk ball, bubble to the liquid basin with liquid nitrogen, instantly forming;

4.Pour the jam, add biscuits and other fruit ingredients.

We have CE ceritificate. Quality assurance.