Hard-Ice Cream Specialized Freezer SDF60-W - Fruit Ice Cream Automatic Defrost Display Cabinet

Freezer Display Cabinet SDF60-W Model: SDF60-W

Features: 10 discs in bedroom Power: 220V/50Hz

Current: 1.5A Energy consumption: 0.80/1.70kW·h/24h

Weight: 66 kg Dimensions: 1185×515×635 (mm)

Volume: 60L Cabinet temperature: -9~-12℃

Disk size: 176×162×100(mm) Certification: CCC

●Categorize food plates, store independently, display independently

●Single-box dual-temperature, lower layer for frozen storage and upper layer for refrigerated sales and exhibition, multi-functional in one machine.

●Arc-shaped transparent tempered coated glass cover, good sealing performance, preventing dust, insects and other pollution of food

●企业通过ISO9001Quality System CertificationISO14001Environmental Management System Certification

National warrantyOne-year warrantyLifetime Maintenance

Ice cream making:
Ice cream machine paste configuration (soft and hard)
Select the required powder, mix it with water in the ratio of powder to water, and fully dissolve it. The slurry shall not have lumps, and the ratio of different powders to water is different. Generally, the ratio of powder to water is 1:3. The slurry configuration of the conventional (soft and hard) ice cream machine is basically the same.
The colors of the jam and the ice cream powder chosen for the rainbow swirl and filling ice cream machine should be reasonably matched to form a visual impact.
Notes:
A: The ratio of powder to water must be standard, as too much water can cause damage to the mixer and belt, and increase noise. Too little water will prevent the ice cream from forming within the set temperature range.
B: The temperature of the slurry entering the machine is 3-35℃, and both too low and too high temperatures will affect the normal operation of the machine.
C: The remaining paste that has been refrigerated for one day cannot be directly placed into the machine for production; it must be mixed with new material.

Estimated Daily Profit: Field rental per dayplusPersonnel 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