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Maximize your profits: Soft serve ice cream machine with gravity or air pump

How to choose the right system for your ice cream production and your soft ice cream machine.

Especially in the warmer months, ice cream and frozen yoghurt are very popular. Anyone who runs an ice cream parlor or a café knows, however, that the quality of the offer depends to a large extent on the use of the right ice cream machine. In this blog post we would like to focus on the difference between gravity machines and machines with air pumps and examine the advantages and disadvantages of both systems.

Gravity-powered soft serve machines use gravity to move the product mix into the cylinders, while air-powered machines use air-powered pumps to move the mix into the freezing cylinders. There are pros and cons to both options that you should consider when investing in either option.

First, let's start with the overflow quantity / overrun topic.

The right amount of overflow is an important factor in the production of soft ice cream and frozen yoghurt. As the product mix freezes in the machine, air is added to expand the final product and make more ice cream with fewer materials. The percentage of air added to expand the end product is called the overrun. A higher amount of overflow results in a smoother texture and creamier taste of the product.

A gravity machine can only add about 30% - 35% overflow, while an air powered machine can add up to 72% overflow. Using a pressure pump machine capable of producing more overflow can help you increase profits and use fewer materials for the same amount of ice cream or yogurt. However, an overflow that is too high can also have negative effects. Too much air can make the product unstable and make it melt faster. It can also affect the texture and taste. Therefore, finding the right amount of overflow for the desired end product is important.

In addition to overflow, there are other factors that affect the texture and flavor of the finished product, such as temperature, the speed at which the product mix is ​​poured, and the cleanliness of the machine. Overall, it is important to find the right balance between overflow and other factors in order to get a quality end product. A pressure pump machine will typically offer more overflow and a creamier texture, while a gravity machine will have a more intense flavor intensity.

The maintenance of gravity and pump systems is slightly different. Gravity-powered soft serve machines are easier to maintain. They are easier to clean and use due to technology and fewer parts. Even with intervals between production, the machine can be prepared for the next batch much more quickly.

Pump systems require more effort to clean and maintain the pump and valves. In addition, pump systems must be checked regularly to ensure the pump is working correctly to ensure that enough pressure is being applied to the product to achieve the desired consistency and texture. With gravity systems, on the other hand, the pressure does not have to be monitored.

It's important to follow the manufacturer's maintenance recommendations to ensure the best performance and durability from your machine, whether it's a gravity or pump system.

The taste and texture of soft serve or frozen yogurt depends on many factors, including the system you use. Gravity and pump systems each have their own pros and cons when it comes to flavor and texture. With pump systems, more air is introduced into the product, resulting in a creamier, smoother, and bulkier end product. Gravity systems, on the other hand, introduce less air, resulting in a heavier and denser end product. The taste is also different. Pump systems tend to soften the flavor of the mix, while gravity systems can intensify the flavor. It is important to note that the choice of system ultimately depends on the individual preferences of the consumer and the style of the store.

A self-service frozen yogurt store that sells its products by weight could benefit from a gravity system, as the heavier and denser end product can lead to customers buying more. A traditional ice cream shop, on the other hand, can benefit from a pump system to achieve a creamier and more voluminous end product.

One factor that greatly influences the choice of machine is your projected sales volume. If you have a higher volume of sales, a pump machine is recommended as it produces 20-25% more finished product mix. This will save you more money in the long run if you have a big business. However, if you have a small business or have a low demand for soft serve ice cream in your shop, gravity machines are a better fit as they are cheaper to clean and maintain as well as to purchase initially.

In terms of price, gravity machines are more economical than pumped machines, which are a bit more expensive. Pump-driven machines tend to be more durable than gravity machines.

It's important to weigh the different pros and cons of each system and make the decision that best suits your needs and goals.

Thorough research and expert advice can help you make the best decision for your business.

Whichever system you choose, it is important that you choose your machine carefully and maintain it regularly to ensure a long life and high quality of your ice cream or frozen yoghurt.

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