dongbei ct1380 desktop single pot fried ice machine new south 东贝CT1380台式单锅炒冰机 新南方

Dongbei CT1 380 Desktop Single-Pot Stir-Fry Freezer Machine, Cold Drink Processing Equipment, National Warranty

Model Number<t_OriginalText> : </t_OriginalText>CT1X80Features: Desktop, single pot

Power Supply:220V/50HzPower:380W

Production:8L/hQuality:22 Kg

Physical dimensions:t_555×425×400 (mm)National Coordinated WarrantyOne-year warrantyLifetime maintenance

●Suitable for hotels, food service chains, commercial streets, schools, and other locations with high demand.

●stainless steel/Colorful peripheral board, single pot(Flat bottom, curved edges)Stir-fried ice cream

●Wide voltage operation, ultra-thick insulation, energy-saving design, fast ice frying speed,3Minute formation

●Companies/EnterprisesISO9001Quality system certificationISO14000Environmental System Certification

Making fried ice: The sugar content in the beverage mixture must be no less than 10%. Low sugar levels make it difficult to create ice. It is recommended to add some brightly colored fruit pulp after the fried smoothie is ready.

Precautions:
AThe ice spatula used for making ice cream should be made of bamboo; other metal spatulas or similar items should not be used, as they may damage the surface of the pot and the inner copper tubes.
BIf the ingredients stick to the pan and cannot be lifted with a spatula, you need to turn on the "defrost" switch for defrosting. Each defrosting process should not take more than one minute before continuing to stir-fry.
CIf the machine needs to be restarted for ice melting within three minutes after shutdown, first turn on the defrost switch for about 10 seconds, then turn it off before proceeding with ice melting. If ice melting is performed three minutes after shutdown, simply turn on the ice melting switch without using the defrost switch.
DAfter the defrost switch is pressed, the machine begins defrosting. Once defrosting is complete, the defrost switch must be turned off immediately. Do not keep the defrost switch on for long periods of time, as this may damage the press.

Daily profit estimate: Venue daily rent+Daily wage for personnel+Daily water and electricity consumption+Daily market management taxes and fees+Daily use materials (food raw materials)+(Number of disasters) ÷ Total daily operating costs ÷ Number of daily sales, conducted for one week to calculate the average (cost per drink), then multiply this average by the target profit value=Sales unit price, sales unit price × daily average sales volume-Daily operating expenses=Daily profit