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Winterizing Your Ice Cream Machines
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Winterizing is the process of removing water from a machines water coils. Water that is left in a machine and exposed to freezing temperatures will freeze, expand, and burst the coils. This process is extremely important as damage could be very expensive to repair, possibly requiring a compressor and coil replacement.
Read winterization procedure
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| Exclusive Access: Unlisted Inventory |
You are the first to see these Machines
Call us at (352) 262-9627 for these machines
- 2014 Taylor 342D (1ph, Air) $6,800
- 2005 Carpigiani lb502 (3ph, Water) $9,500
- 2013 Taylor C713 (3ph, Air) $6,800
- 2013 Electrofreeze 30T (3ph, Air) $10,000
- 2010 Taylor C712 (3ph, Air) $8000
- 2014 Electro Freeze SLX400 (1ph, Air) $7,500
- 2014 Electro Freeze 99T-RMT (3ph, Water) $8,000
Specials
- 2005 Electro Freeze 33S (3ph, Air) $2,000
- 2010 Electro Freeze SL500 (3ph, Water) $3,000
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| Industry News & Recipes |
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We have experience in helping hundreds of satisfied clients increase their profits by investing in our premium quality frozen dessert machines. We were interested in finding out how our satisfied customers were succeeding in their industries, so we decided to interview Jamie Lowe, Owner & Operator of Lake Catherine Blueberries. The following information is the result of a Q&A:
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As the temperature drops and the leaves start to change color, so do the core ingredients in our desserts. Summer flavors that were popular fade into the background as we pull out classic ingredients from our kitchen cabinets such as, pumpkin spice, ginger, nutmeg, & peppermint to keep warm during the chilly nights.
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