Product Description
This commercial batch ice cream maker can make a 2 quart batch of frozen desserts in less than 20 minutes! Desserts include rich ice cream, fresh fruit sorbets, sweet sherbets, delicious gelato, refreshing frozen drinks, or frozen yogurts. The machine has a self-contained freezing unit, which requires no salt or ice, which means no mess!
Technical Details
2010-07-16
By Green House (San Francisco, CA USA)
This machine is simply awesome. Worth every penny. Love the $800.00 discount and ships directly from Italy. Cleanup is easy as you need a damp rag and wash and reuse the rag. Make sure that when making Gelato, to watch after 30+minutes, or listen until the rotating blade stops due to the frozen thickness of gelato. If storing gelato, I recommend you buy plastic containers good for about 1-2 quarts. Noise is very minimal but then again, we're somewhat of a loud family.
2010-05-05
By Grounded Flyer
Okay, it's expensive, but in 20-30 minutes you can make a really nice gelato or sorbet. It doesn't spin fast enough to be an ice cream maker, but this also means you get a richer, denser product. If you're like me, you'll appreciate not having so much of the volume being air.The bowl does not come out which makes cleanup a little difficult, and the dasher does not have a silicone edge. The upside is that you don't get tiny pieces of silicone in your product (what do you think is happening when it wears out?), but the downside is that you should use the spatula to scrape the bowl at least once before you finish with the automation.I've been using this unit for months though with fantastic result. Vanilla Grand Marnier Sorbet, Rum Raisin and Baily's Gelatos, all come out beautifully. I mention these in particular because I did not skimp on the alcohol, and it still froze just fine. If you can afford it, I highly recommend one.
2010-03-16
By Ice cream guy (Lake Tahoe)
This is a nice machine however I've had problems with it not getting cold enough. I don't know if I am low on freon (or whatever agent it uses) or if it is because I'm at 6500 feet. It has always been this way, so I suspect the later. At this altitude, the air is thinner and the heat transfer is less effective. In the summer the unit can take an hour or more to harden ice cream, often times not even freezing enough to stop the beater.In the winter, I put it outside to help the heat transfer and it takes 20-30 minutes for a batch. However, the more batches I try to make, the less efficient it becomes. Even in the winter, 2-3 batches is about the limit before you have to let it cool down for hours.I've tried to see if it can be "recharged" but haven't found any plumbing valves and have never come across anyone with maintenance expertise for this ice cream maker. There doesn't seem to be any real US point of contact for the company for support issues. If anyone else has found repair expertise for this unit - please post it for all of us!
2010-02-04
By Jaclyn Carole Hill (New Orleans, LA)
I use this machine to churn out about 40 quarts a week and love it. I'm saving for the bigger model. I churn ice cream for 20 minutes and then freeze - great texture and flavor. Biggest secret is adding 1-3 tablespoons of alcohol to soften your ice cream. ; ) Only complaint is that the screw on the paddle sometimes gets stuck and is difficult to remove without some serious muscle. Otherwise its great! Hope this helps!
And Go Saints!!!
2009-11-28
By G. Ludlum (Massachusetts)
we are using this in a restaurant, and got it to replace a home machine given to us. The home machine was getting really tired! This makes ice cream and sorbet with a good consistency. It is very quiet - which is a problem in our restaurant because we don't hear it when it finishes. But that is a problem we can live with, compared to the extreme noisiness of our previous machine.
This commercial batch ice cream maker can make a 2 quart batch of frozen desserts in less than 20 minutes! Desserts include rich ice cream, fresh fruit sorbets, sweet sherbets, delicious gelato, refreshing frozen drinks, or frozen yogurts. The machine has a self-contained freezing unit, which requires no salt or ice, which means no mess!
Technical Details
- 2 Quart capacity electric ice cream machine
- Can make up to 6 quarts of ice cream, frozen yogurt, or gelato an hour
- Stainless-steel housing and blade provide durability with a classic finish
- All stainless steel construction including blade
- Made in Italy
2010-07-16
By Green House (San Francisco, CA USA)
This machine is simply awesome. Worth every penny. Love the $800.00 discount and ships directly from Italy. Cleanup is easy as you need a damp rag and wash and reuse the rag. Make sure that when making Gelato, to watch after 30+minutes, or listen until the rotating blade stops due to the frozen thickness of gelato. If storing gelato, I recommend you buy plastic containers good for about 1-2 quarts. Noise is very minimal but then again, we're somewhat of a loud family.
2010-05-05
By Grounded Flyer
Okay, it's expensive, but in 20-30 minutes you can make a really nice gelato or sorbet. It doesn't spin fast enough to be an ice cream maker, but this also means you get a richer, denser product. If you're like me, you'll appreciate not having so much of the volume being air.The bowl does not come out which makes cleanup a little difficult, and the dasher does not have a silicone edge. The upside is that you don't get tiny pieces of silicone in your product (what do you think is happening when it wears out?), but the downside is that you should use the spatula to scrape the bowl at least once before you finish with the automation.I've been using this unit for months though with fantastic result. Vanilla Grand Marnier Sorbet, Rum Raisin and Baily's Gelatos, all come out beautifully. I mention these in particular because I did not skimp on the alcohol, and it still froze just fine. If you can afford it, I highly recommend one.
2010-03-16
By Ice cream guy (Lake Tahoe)
This is a nice machine however I've had problems with it not getting cold enough. I don't know if I am low on freon (or whatever agent it uses) or if it is because I'm at 6500 feet. It has always been this way, so I suspect the later. At this altitude, the air is thinner and the heat transfer is less effective. In the summer the unit can take an hour or more to harden ice cream, often times not even freezing enough to stop the beater.In the winter, I put it outside to help the heat transfer and it takes 20-30 minutes for a batch. However, the more batches I try to make, the less efficient it becomes. Even in the winter, 2-3 batches is about the limit before you have to let it cool down for hours.I've tried to see if it can be "recharged" but haven't found any plumbing valves and have never come across anyone with maintenance expertise for this ice cream maker. There doesn't seem to be any real US point of contact for the company for support issues. If anyone else has found repair expertise for this unit - please post it for all of us!
2010-02-04
By Jaclyn Carole Hill (New Orleans, LA)
I use this machine to churn out about 40 quarts a week and love it. I'm saving for the bigger model. I churn ice cream for 20 minutes and then freeze - great texture and flavor. Biggest secret is adding 1-3 tablespoons of alcohol to soften your ice cream. ; ) Only complaint is that the screw on the paddle sometimes gets stuck and is difficult to remove without some serious muscle. Otherwise its great! Hope this helps!
And Go Saints!!!
2009-11-28
By G. Ludlum (Massachusetts)
we are using this in a restaurant, and got it to replace a home machine given to us. The home machine was getting really tired! This makes ice cream and sorbet with a good consistency. It is very quiet - which is a problem in our restaurant because we don't hear it when it finishes. But that is a problem we can live with, compared to the extreme noisiness of our previous machine.
