Electro Freeze Southeast

Our machines inside and out have been designed for durability and product quality. Electro Freeze machines are easy to clean, maintain, and are very reliable. Those are the key ingredients to increased profitability. Unlike other machines on the market, Electro Freeze machines use temperature control instead of viscosity to regulate the finished product. To ensure a firm product it is important the freezing cylinder provides fast freeze down and quick recovery. To accomplish this we use a long barrel with a small diameter. These barrels are wrapped with refrigeration tubing and permanently bonded to the cylinder. A thermal mastic material allows Electro Freeze to maintain even heat transfer between the evaporator and cylinder. This allows us to increase the surface area of the freezing cylinder. The result is a cold, firm product that will stand up in a cone or cup. Our patented augers are designed to fold freezing ice cream back onto itself to minimize the whipping effect. The product will have more consistent small ice crystals, and can be higher butter fat without actually having the product butter out. having small butter flakes. These augurs use plastic scraper blades, which are durable, less expensive to replace, and quieter. Electro Freeze pump machines can run from 30% – 70% overrun depending on how it is set and the product you are using. Overrun control ensures your product is consistent in taste and texture. Another benefit of controlling overrun is it also allows you to get more product from your mix. At 65% overrun 18.2 gallons of mix yields 30 gallons of finished product. Who are we?