This topic contains 1 reply, has 1 voice, and was last updated by Alex 2 years ago.
September 22, 2015 at 2:31 pm #16003
Thank you very much for the welcome on the Cuisinart ICE100 the thread Ruben, a great start for my new enterprise.
I’m just trying to start a very small business of an Ice Cream Parlour in India.
I have just bought a Cuisinart ICE30 machine and shall be getting a few spare freezing buckets sent to me from Cuisinart spares department.
I hope to find a deep freezer that I can buy in India for freezing my buckets, although if I keep my ice cream in there maybe it might become too hard to serve.
I like to keep things fresh anyway so I do have a few ideas and questions, if I may?
I do like the idea of hand cranked ice cream. I was wondering if I buy some spare ICE30 buckets and there is a power cut or electricity line gone down which happens quite a lot in India, I would like to try a solution.
Do you think the ICE30 bucket with its quality plastic outer wall will be able to handle a temperature of -78 Celsius?
If no electricity is available for freezing the bucket I would like to try to emmerce the ICE30 bucket in a bigger secondary bucket with a dry ice cooling bath to freeze and to keep it frozen whilst making the ice cream.
The dry ice cooling bath with denatured alcohol can sublime and freeze for up to 12 hours, a handy source of cold for a non electrical situation.
Of course safety precautions and training would be required as handling dry ice can be dangerous for the untrained and not to be taken lightly. So a big safety warning there. -78 C is extremely cold. It can freeze a flower brittle in seconds.
I have my chemistry technician Indian friend helping me and he knows all about CO2 and dry ice luckily.
I would not try this alone or without professional help in the workshop.
Do you think the Cuisinart plastic fittings on the bucket can cope with the -78 C temperature?
I’m unsure of the freezing time but I will have to find that out with a safely conducted experiment.
As for the dasher/paddle turning without a mains electrical source, I have a battery motor with enough torque that will be able to turn and adapted Cuisinart dasher/paddle.
Then if the electrical power goes down for a week or more, I may be able to still produce freshly made ice cream for the tourist in a tropical environment.
I’m thinking mango, pineapple and coconut type geletos.
Time will tell on the non electrical production of ice cream.
I could go the ice and salt method but I think it will melt too quickly for making more than one batch of ice cream.
It’s good to be here and share my thoughts and give you an interesting update.
Kind regards, Alex.
September 22, 2015 at 2:47 pm #16004
Thank you for the welcome Ruben, pleased to be here.
I have checked with Air India and the only way they would allow the Cuisinart ICE100 on the plane is for me to open the compressor system and empty the cooling fluid as it’s considered a HAZ Mat material by the Aeroplane authorities.
So I have bought a Cuisinart ICE30 instead. I have posted on the Cuisinart ICE30 section with an update and a question.
Thank you for the good reviews on ice cream making, its been very helpful indeed.
I will certainly keep you updated with my progress and venture into the ice cream hobby and small business.
Very kind regards, Alex.