Traulsen Standard Top Sandwich Prep Refrigeration UST488-LR
Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black
Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
Bon Chef 4026S RED 11-oz Galt Water Goblet, Aluminum/Red
Bon Chef 50230 Executive Podium, Pickled Oak
Comark 300B Oval Digital Thermometer w/ Farenheit Celsius Switchable, Thin Tip
Science In A Scoop: Making Liquid Nitrogen Ice Cream
Robyn Sue Fisher's ice cream shop, Smitten, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.
Nitrogen is "a natural element," she notes. "It's all around us."
What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.
Because servings are made on the spot, each one requires just a few ingredients. Normally, ice cream needs gums, egg yolks or other stabilizers and emulsifiers to keep it frozen on its months-long journey from manufacturer to distributor to store to your home freezer