You are the man, Ste! Still new in the ice cream biz. Got a horizontal coming. I never even put a thought into the difference until now... Learning a lot from your videos, you are a great teacher. Thanks, man.
Hello Steve Sir, lots of Love from India. I have been a follower of you since the Icecream Bloke days from 2010s and 2011s. We have a Custom made Icecream Churner made in India which is a Horizontal type. So its output (overrun) is more. Icecream Manufacturers in India mostly use the Horizontal type for more Overrun, only a select few who make Full Fat Premium Fruit Icecreams use the vertical type. I was thinking of buying a new Vertical Type machine but after watching this video specially considering the folding and sanitising advantages of the Horizontal type, I am convinced that I am good with the Horizontal type. Thanks for the awesome videos Regards Shrikant C Dalvi
Thank you, very interesting video. It is not easy to compare the prices of both, since typically one brand sells either horizontal or vertical batch freezers. A brand that has both is Telme. Then it is clear that a vertical batch freezer with the same capacity is quite a lot cheaper. The construction of a horizontal one is more complex but also often had more features. Not an easy choice.
4:37 - Indeed, able to see whats going on in real time with the churning is important, bet due to this alone makes better ice creams. Also it makes more denser ice cream giving the option to make gelatos is also a pro. To make more fluffy like ice cream, I think forced air can be blown into the vertical chamber and thus make more airy ice creams. My opinion, the vertical ice cream machines are much better than the horizontals. The cleaning could be the only con of it, however let it run at high speed for few mins should do the trick in automatic cleaning. Found a used Corema Telme 250 C for $700 on FB marketplace, seems like a good buy.
i just purchased a 12 qrt. Horizontal graffa (batch freezer) it also can make 96 paletas per hour. It run un a tank of. Refrigetated. Propolyne glycol. The. Reason is i want texture but little or no overrun.This makes a creamier product. Mexican & italian icecreams are similar in this way.unlike american icecreams that have a lot of overun. Thanks
Wondering what you think of the Emery Thompson machines. As you probably know, Steve makes a ton of videos, and he raves about how his machines are built like tanks and last forever. In your opinion Are they good machines? Thanks for all your videos.
yes the emery thompson is built with a much thicker cylindrical wall than other brands so you can put in hard ingredients like chocolate chips, cookies, nuts without worrying of damaging the cylinder.
For EU viewers, please note that chlorine cannot be used ANYWHERE in food production or professional kitchens. Only use approved disinfectants in your machines.
Great video. On the horizontal they mention when you open it up it has to be re-sanitized. Does this mean you have to do this every time you make a batch on the vertical since you open the top lid to pour in the mix?
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Love the Stoelting VB60!
You are the man, Ste!
Still new in the ice cream biz. Got a horizontal coming. I never even put a thought into the difference until now...
Learning a lot from your videos, you are a great teacher. Thanks, man.
Sure Headmaster! Without watching till the end, you've got ma thumbs up 😉👌
Great episode. I had never thought of the folding vs stirring as it relates to overrun, but you explained it well. Thanks! 🍦❤️
Hello Steve Sir, lots of Love from India. I have been a follower of you since the Icecream Bloke days from 2010s and 2011s. We have a Custom made Icecream Churner made in India which is a Horizontal type. So its output (overrun) is more. Icecream Manufacturers in India mostly use the Horizontal type for more Overrun, only a select few who make Full Fat Premium Fruit Icecreams use the vertical type. I was thinking of buying a new Vertical Type machine but after watching this video specially considering the folding and sanitising advantages of the Horizontal type, I am convinced that I am good with the Horizontal type.
Thanks for the awesome videos
Regards
Shrikant C Dalvi
Thank you, very interesting video. It is not easy to compare the prices of both, since typically one brand sells either horizontal or vertical batch freezers. A brand that has both is Telme. Then it is clear that a vertical batch freezer with the same capacity is quite a lot cheaper. The construction of a horizontal one is more complex but also often had more features. Not an easy choice.
That is true. It is hard to compare 🍎 to 🍏
4:37 - Indeed, able to see whats going on in real time with the churning is important, bet due to this alone makes better ice creams. Also it makes more denser ice cream giving the option to make gelatos is also a pro. To make more fluffy like ice cream, I think forced air can be blown into the vertical chamber and thus make more airy ice creams. My opinion, the vertical ice cream machines are much better than the horizontals. The cleaning could be the only con of it, however let it run at high speed for few mins should do the trick in automatic cleaning. Found a used Corema Telme 250 C for $700 on FB marketplace, seems like a good buy.
I loved this clarity here
But i would love you to also address rolled ice cream, its merits and demerits
Thanks.
Will do.
Very informative and quite interesting!
Thanks mate
i just purchased a 12 qrt. Horizontal graffa (batch freezer) it also can make 96 paletas per hour. It run un a tank of. Refrigetated. Propolyne glycol. The. Reason is i want texture but little or no overrun.This makes a creamier product. Mexican & italian icecreams are similar in this way.unlike american icecreams that have a lot of overun. Thanks
Wondering what you think of the Emery Thompson machines. As you probably know, Steve makes a ton of videos, and he raves about how his machines are built like tanks and last forever. In your opinion Are they good machines? Thanks for all your videos.
They are very good machines and they are built like tanks. I wish I had one in our lab So we could compare to the others
yes the emery thompson is built with a much thicker cylindrical wall than other brands so you can put in hard ingredients like chocolate chips, cookies, nuts without worrying of damaging the cylinder.
For EU viewers, please note that chlorine cannot be used ANYWHERE in food production or professional kitchens. Only use approved disinfectants in your machines.
I have 2 Cattabrriga Effe 6 and I love them!!!
They are beautiful machines. Advanced Gourmet out of North Carolina distribute them in the US. Great people.
Great video. On the horizontal they mention when you open it up it has to be re-sanitized. Does this mean you have to do this every time you make a batch on the vertical since you open the top lid to pour in the mix?
Which machine manufacturers are the most reliable? Downtime and service bills are always a cost factor!
horizontal
God bless
Cool