What's the difference between pressurized and gravity ice cream machines? There are three things that an ice cream machine does: it freezes the mix, it puts air into it, and it dispenses it. Air is an important ingredient in ice cream because it helps the ice cream to stand up on a cone. The amount of air that is in ice cream is called overrun. Overrun is important to customers because the more air there is in the ice cream, the lower the food cost will be. However, it is important not to put too much air in the ice cream because it will sacrifice the quality and taste.
The major difference between pressurized and gravity ice cream machines is that pressurized machines can control the amount of air that is put into the ice cream, while gravity machines cannot. This means that pressurized machines can put more air into the ice cream, which results in a lower food cost. Additionally, pressurized machines are more consistent than gravity machines. This means that the overrun will be the same every time, which is important for both food cost and customer satisfaction.
Gravity machines are less expensive than pressurized machines, but they have fewer parts. They are also more inconsistent, which means that the overrun will fluctuate. This can lead to higher food costs and dissatisfied customers. However, gravity machines are still a good option for some businesses, such as buffets, colleges, and universities.
Businesses that want to make a living off of ice cream should purchase a pressurized machine. However, he also states that there are a lot of avenues and lanes for gravity equipment. Ultimately, the decision of which type of machine to purchase depends on the business's specific needs and goals.
