Spaceman USA , 6236-C, Softserve Machine, countertop
SKU #: CS-566468
Description
High Output Single Flavor Soft Serve Machine,6 x 4oz servings per minute,Easy Controls,Air Cooled,Refrigerated Hopper,Standby Mode,Hopper Agitator,Low Level Indicator,Easy to use Display,Gravity Fed,Easy Installation,Patented Freezing Technology,Quick Freeze,Easy Adjust Viscosity Control,Reduced Cleaning Parts,Nationwide Service with Least Downtime
The 6236-C is a high-volume single flavor countertop, gravity fed soft serve machine. The 6236-C will outperform any competitors single flavor countertop machine in initial freeze time, recovery time, and servings per hour. The 6236-C is ideal for high volume operations with servings up to 12oz. Capable of producing a variety of soft serve products including ice cream, frozen yogurt, custards, and sorbets. Easy to use digital user interface and control system maintains excellent product consistency, hopper temperature, and high-performance parameters. Hopper refrigeration and sleep/standby feature keep product fresh and is approved for dairy or non-dairy products. Hopper agitators stir product throughout the day, saving operator time and ensuring consistent dairy safe cooling in the hopper. Patented freezing technology on the 3.4qt cylinders means a super-fast recovery time, capable of producing over 350 4oz servings per hour. Spaceman soft serve freezers have patented technology to prepare and freeze product faster and more efficiently than any competitor. Spaceman' s revolutionary V2 beater and PAR (product to air ratio) system reduces wearable parts by over 25% while improving product quality and overrun control. The V2 beater and blade system scrape the cylinder walls to ensure less ice buildup - creating smoother, creamier product. Simultaneously, the V2 beater helix creates a vacuum, pulling product and air into the freezing cylinder with precise product to air ratio. The V2 beater and air tube system has been tested to hold overrun for a longer period than other gravity fed systems.
