Dongbei CT1380 desk-top single-pot fried ice cream machine - Refrigeration food processing equipment - National warranty

Model:CT1380Features: Taiwan style, single pot

Power supply: 220V/50HzPower: 380W

Output: 8 L/hQuality: 22Kg

Outer Dimensions565×425×400(mm)National warrantyOne-year warrantyLifetime Maintenance

●Suitable for large-scale venues such as hotels, restaurant chains, commercial streets, and schools.

●Stainless steelSlashColored exterior panel, single pot(Flat bottom, arc")fry ice

●Operates over a wide voltage range, extremely thick insulation, energy-saving design, and fast ice-cream making speed.,3Minute Molding

●企业通过ISO9001Quality System CertificationISO14000Environmental Management System Certification

Fry ice production: The sugar content of the beverage ratio cannot be lower than 10%, as low sugar content makes it difficult to fry ice. It is recommended to decorate the finished ice sand with some colorful fruit flesh after frying.

Notes:
AThe best ice scoop for stir-frying ice is a bamboo scoop, and it is not recommended to use other metal utensils, such as scoops, to avoid damaging the pan surface and the inner copper pipes.
BIf you find the pan sticky and can't scrape it, you need to turn on the 'defrost' switch to defrost. Each defrost time should not exceed one minute, and then you can continue to fry ice.
CIf the machine stops working within three minutes, you need to restart it to make ice cream. At this time, you should first turn on the defrost switch for about 10 seconds, then turn it off and proceed with the ice cream making. If the machine stops working for more than three minutes, you can directly turn on the ice cream making switch without turning on the defrost switch.
DAfter the defrost switch is pressed, the machine begins to defrost. Once the defrost is complete, the defrost switch should be turned off immediately. It is absolutely forbidden to use the defrost switch continuously for a long time to avoid damaging the compressor.

Estimated Daily Profit: Daily Rental of the SiteplusPersonnel daily wageplusDaily water and electricity consumptionplusRise market tax and feeplusDaily materials (food ingredients)plusThe sum of the number of cups (daily operating expenses) divided by the number of daily sales, measuring for a week, calculates the average (single beverage cost), and this average multiplied by the ideal profit value.=Sales unit price, sales unit price × daily average sales volume-Daily Operating Costs=Daily Profit