Ice cream machines

Ice cream expansion which is the basis of the organizational structure of ice cream, ice cream raw materials in cooperation with stirring, will produce many uniform bubbles and increase the volume of water, after cooling, will form a tiny ice crystals, such an air of intervention is important, which is to prevent the freezing of ice cream too, too hard to die, entrance soft taste, it is essential. Ice cream containing air bubbles to form an expanded, make ice cream seems to be twice the original volume, taste better! Generally soft ice cream you can play up to 60 ice cream. The slurry can be played after puffing 80-120 ice cream in the country has been leading 8 - 10 years of technology, which comes from the United States, make ice cream ice cream technology company expanded to reach the ultimate ice cream so that not only greatly improve the taste , product quality and Kentucky Fried Chicken and McDonald's similar or even beyond, while production also turned a whole doubled, production costs are low, regardless of any customer will be very skilled master technique, we will give customers full support, easy to learn, in operational worries about, this will give customers bring huge economic benefits.