Random #science ice cream
the most popular manufacturers of soft serve machines are Taylor and Electro-freeze.
the difference between the 2 ''designs '' and patents are the operating pressures.
-around 20-25psi for a Taylor
-around 30psi for electro-freeze
**in theory, higher pressure makes a ''creamier'' product, IMO, barely noticeable , but something to notice when getting a frozen treat 😄 **
bonus: iirc McDonalds have Taylor machines
and dairy Queen have the electro-freeze ones
@duglop yeah, the newer digital ones are so crappy.
(dunno why they added digital control, everything is mechanical in the older ones, like 2-3 thermostats , a few relays and some circuit breakers 😄 )