Homemade ice cream is a palate that hardly a guest can resist. The latest highlight is liquid ice cream, which is shaped on a chilled steel plate to form rolls and then garnished with fruits, nuts and sauces. The equipment is supplied by Saro Gastro-Products.
At the Saro Gastro-Foods' ice-cream platter, restaurateurs provide their guests with an extraordinary show experience. Once the platform for ice artists has reached its operating temperature of minus 28 degrees, the finest ice cubes are made from ordinary ice cream within two minutes.
The technique used to make the ice is based on the Stir-Frying process, which allows vegetables to be cooked quickly and gently in the wok. The ice is ready to be eaten at the front-cooking as well. "The preparation of ice cubes is quite easy," says Walter Spangenberg, Managing Director of Saro Gastro-Products. The liquid mass is painted over the teppo-ice plate in rapid movements until it reaches the desired consistency. With the help of pallets the mass can then be pushed to rolls. And the ice teppanyaki can do even more, because on the ice-cold steel plate chocolate art works freeze fast. The Tepp-Ice plate also offers convincing advantages for chocolate makers and pastry makers. Mobile and flexible
The tear-ice plate is variable to the desired cooling temperature adjustable. The experts at Saro Gastro-Products recommend a temperature of minus 28 degrees Celsius for the best preparation of the ice cream rolls. After use, the ice table can be cleaned quickly and easily with a few hands.
Restaurateurs and ice-makers can assemble and combine various ice table elements according to their needs. As a result, the possibilities of use are just as unlimited as the variety of self-made ice cubes.
Batch freezer features a small footprint and is ideal for custom recipes
KIEL, WI – February 7, 2017 – Stoelting Foodservice, a division of The Vollrath Company, LLC, and manufacturer of frozen dessert equipment, expands its batch equipment offerings for gelato and premium ice cream with the new VB1 countertop vertical batch freezer.
With a small footprint and lightweight design, the VB1 is ideal for small restaurants, delis, bakeries, food trucks, schools and more looking to expand their frozen treat menu offerings, while saving valuable counter space. Operable with both commercial mixes and homemade recipes, the VB1 can make a variety of high-profit margin treats including sorbet, gelato and Italian ice. A time-controlled freezing cycle achieves smooth texture and product consistency.
The user-friendly VB1, which can easily be disassembled for cleaning, features a vertically-oriented, 2.11-quart freezing cylinder that provides maximum energy efficiency. The large diameter freezing cylinder facilitates fast freezing, which results in smaller ice crystal formation and smoother product. A clear, acrylic freezing cylinder cover allows monitoring of product while freezing..
Stoelting Foodservice, a division of The Vollrath Company, LLC, is an industry leader in frozen dessert equipment, offering a broad and premium line of soft serve, frozen custard, batch and frozen beverage dispensing equipment that supports a wide range of foodservice venues. For more information about Stoelting, its products, facilities in the US, Europe and Mexico, and the foodservice industries it serves, visit stoeltingfoodservice.com.
KOLD-DRAFT uses a horizontal ice- making system.
Who uses a vertical design?
Scotsman, Hoshizaki, and Manitowoc
What's wrong with a vertical design?
Commercial Ice Machines designed with vertical ice-making surfaces tend to freeze the impurities in the water into the ice.
KOLD-DRAFT uses the horizontal ice making system, which means:
When we say KOLD-DRAFT commercial ice machines make "the best ice in the world," we know that's a strong statement. But we proudly stand behind it. Our pure and flawless ice cubes speak for themselves.
The KOLD-DRAFT ice cube is the only true cube in the industry — the exclusive square ice cube. Our generous Full Cube size is 1-1/4" x 1-1/4" x 1-1/4" compared to Manitowoc’s dice ice cube, measuring 7/8" x 7/8" x 7/8". And it’s larger than most other cubes on the market, too.
KOLD-DRAFT’S Half Cubes are half the size of Full Cubes. They’re ideal for fast food operations and upscale restaurants. From ice by the bag to hotel room service, they are easy to handle, provide great displacement, and last a long time. The KOLD-DRAFT Half Ice Cube is the right ice size for every purpose. Our Half Cube size is 1-1/4" x 5/8" x 1-1/4", compared to Manitowoc’s half dice ice cube, measuring 3/8" x 1-1/8" x 7/8".
But the size isn’t the only difference between our cubes and theirs. It’s also in the solidity and purity of our ice, making it the slowest-melting ice so it won’t distort the taste of any drink. See how our ice stacks up against our competitors in a 2004 Penn State University study.
KOLD-DRAFT Commercial Ice Machines last two to three times longer than competitors
Last 15, 20 even 30 years
This commercial ice machine was in service for 43 yearsand still works today… can any competitors say that?
KOLD-DRAFT not only takes great pride in manufacturing ice machines that produce the best ice in the world, but we hold great value in customer satisfaction. We know that that the customer relationship does not end at the sale. It is after the sale that the true relationship begins. That is why we offer the longest ice machine warranty in the industry.
Athletic training rooms in gyms, on campuses, and for professional sports
franchises count on longer-lasting KOLD-DRAFT ice for conditioning and
KOLD-DRAFT’S Half Cubes are half the size of Full Cubes. Ideal for fast food operations and restaurants. From ice by the bag to hotel room service, they are easy to handle, provide great displacement and last a long time. The KOLD-DRAFT Half Ice Cube is the right ice size for every purpose.
Why do many of the world’s best mixologists, private clubs, fine restaurants and hotels stand by KOLD-DRAFT? It’s the best ice in the world for the following reasons: