Equipment, Machines, and Tools

Investing in the right machines, tools, and equipment to make frozen desserts is crucial on many levels. Not having enough products and having too many are the extremes that we want to avoid. Not having the right setup can have a significant impact on your workplace, since the needs of a 200-seat restaurant are not the same as the needs of an ice cream parlor, even though both establishments will produce basically the same product. There are machines that are indispensable for any establishment, however, such as a freezer in which to store desserts and deciding which one is best for you is what this chapter is all about. A Pacojet may not be the best idea for the 200-seat restaurant, because it can process only small amounts at a time, but it would be the right machine for a 50-seat restaurant, since it takes up less space and works very quickly.