Ice Cream Handling Instructions For Dipping Cabinet - Maxx Cold MXDC4 Manuel D'installation, D'entretien Et D'utilisation

ICE CREAM HANDLING INSTRUCTIONS for DIPPING CABINET

Novelty Products:
•
These items come pre-packaged. Simply place them in the storage baskets and segregate them by product type.
•
Do not overfill the baskets or this product can soften or even melt.
•
If you want to offer more variety, dividers and divided baskets can be used. It is recommended that novelties
be held between 5° and 10°F (-15° and -12°C). The product will remain firm but should be ideal for human
consumption.
Scoopable Frozen Dessert Offerings like Sherbet, Frozen Yogurt and Ice Cream:
throughout the day.
A semi-continuous flow of potable tap water is needed to keep the scoops clean removing butter-fat & trace product
smear that may stick to the scoop, restrict bacteria growth & stop flavor migration into another selection.
A flow rate ≤ ⅓ gpm is suggested with a water flow restrictor & a shut off valve to stop the flow in off-peak periods.
• Product should be scooped with commercial duty scoops, spades or dishers such as
(R)
the Zeroll product line. These professional dishers and scoops make defined product
balls without removing over-run or otherwise harming texture.
• If the items are made at the serving location, they should be produced in flanged
plastic or stainless steel containers. The containers can then be dropped easily into a
solid template designed for accessible dishing and serving.
• If the items are produced remotely, the shipping container is usually made of thin
cardboard or plastic can be inserted into the cabinet with an accessible template
opening for each offering. The solid skirt around the containers helps keep the cabinet
clean and attractive.
Health codes, inspectors & regulations require using a dipper well to store the scoops
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