Snowman European Batch Freezer
Snowman Batch Freezer
The EU Snowman Top Quality. 2-year warranty. Decades of use. Combo Machines & Pasteurizers also available
These are the most gorgeous and reliable of the ice cream world, massively built to last FOREVER. Price-averaged over 30 years they are by far the cheapest. Compared to a Carpignani, the Snowman is the winner.
The European semi-hermetic compressor is HUGE. It takes two men to lift it.
Snowmen last for DECADES and the general manager told me NONE has EVER failed in 30 years. They do not even require oil for at last 5-10 years and there is a TWO YEAR warranty on parts and labor. If you live where maintenance is hard to find or expensive, this is the machine for you.
Every part of the machine is incredibly rugged. Circuits are protected by breakers, not fuses. Relays are electronic and never fail. The single contactor may need cleaning every few years. Ours ran five years before it needed gas.
WHAT ABOUT THE ICE CREAM?
The “Snowman” makes firmer, dryer ice cream than the Chinese machines, extruding at -9C, resulting in better texture and appearance. This is made possible by a massive dasher motor like you have never seen before. Technical advances, make the chamber walls MUCH colder.
Also, the scraper blades are a really big deal in ice cream production and the best ones are patented. They may look simple but they aren’t. The result of these improvements is a dry and creamy ice cream with stable structure, extruded colder and ready for sale without further hardening.
The better dasher injects more “overrun” (air) into the product, making it cheaper to produce but light, stiff and fluffy. The stable micro-crystals obtained through this process allow a lasting display of “ice cream piles” in trays without any special care.
You can see that the control panel is very simple and easy to use. It is a gorgeous, gorgeous machine and inspires confidence.
The soft touch keyboard is easy to read and program. Just five soft buttons control all operations.
- Prg 4 : automatic-Most chefs use the “automatic” mode, in which the machine senses both the temperature and stiffness of the hardening mix.
- Prg 3 : Manual Structural mode-allows the chef to set the desired hardness
- Prg 2 : Time Mode- Allows the chef to set the time of the run
- Prg.1 : Cylinder Temperature Mode: Allows chef to make batches base on extrusion temperature