Electro Freeze Machines

Electro Freeze Commercial Ice Cream Machines

Electro Freeze pioneered the first Soft Serve Ice Cream Machine in 1946.
Their machines stand out in the market because they regulate the final product’s consistency using temperature control rather than viscosity. Achieving a solid product requires the freezing cylinder to freeze quickly and recover rapidly. This is achieved by utilizing a long, narrow barrel design. The barrel is encased in refrigeration tubing that is permanently attached to the cylinder. Electro Freeze uses a thermal mastic to ensure consistent heat transfer between the evaporator and cylinder, enhancing the surface area of the freezing cylinder. Consequently, the product is chilled and firm, maintaining its shape in a cone or cup.