Remote feed equipment vs. Drawers System
You are no doubt familiar by now with the differences between gravity fed equipment and pressurized CAB pump-fed equipment. Within the pressurized category of equipment, there exist freezers that have been designed for locations that require ultra-high production capacity.
These locations are not limited to the liquid mix that can fit in the reservoirs atop the freezer, or those in the refrigerated CAB (bar fridge) below.
These businesses have large capacity vats to store liquid mix located in their walk-in coolers. The mix is drawn from the large vats in the back-end walk-in coolers by high-capacity pumps (piston or peristaltic) through refrigerated hosing directly to the freezing cylinders of the freezers in the store’s front end.
See also: Pump mechanisms in frozen treats equipment
Dairy Queen locations were at the forefront of stores requiring this innovation, as the time required for employees to walk back-and-forth to the refrigerator in order to replenish the freezers was interrupting commerce.
Many independent ice cream stores that were formerly Dairy Queen franchise locations still use this system today.
Although still sanitary and NSF approved, Dairy Queen locations began to move away from this mix delivery system in 2017. Franchisees were required by the franchise to purchase high-capacity freezers featuring multiple stainless steel drawers that allow them to hook-up up to 30 gallons of mix directly from the mixed bags to the peristaltic pumps in the refrigerated cab below.
Read more tips & tricks
These locations are not limited to the liquid mix that can fit in the reservoirs atop the freezer, or those in the refrigerated CAB (bar fridge) below.
These businesses have large capacity vats to store liquid mix located in their walk-in coolers. The mix is drawn from the large vats in the back-end walk-in coolers by high-capacity pumps (piston or peristaltic) through refrigerated hosing directly to the freezing cylinders of the freezers in the store’s front end.
See also: Pump mechanisms in frozen treats equipment
Dairy Queen locations were at the forefront of stores requiring this innovation, as the time required for employees to walk back-and-forth to the refrigerator in order to replenish the freezers was interrupting commerce.
Many independent ice cream stores that were formerly Dairy Queen franchise locations still use this system today.
Although still sanitary and NSF approved, Dairy Queen locations began to move away from this mix delivery system in 2017. Franchisees were required by the franchise to purchase high-capacity freezers featuring multiple stainless steel drawers that allow them to hook-up up to 30 gallons of mix directly from the mixed bags to the peristaltic pumps in the refrigerated cab below.
Read more tips & tricks