Premium Ice Cream & Gelato.
With only a 2mm gap between the agitator arm and the wall of the bowl, a high rate of heat transfer is maintained, and avoids an ice wall being formed.
Ice crystal sizes are kept to a minimum, creating a velvety smooth texture, and the low RPM of the agitator incorporates 10-25% air content into the ice cream, typical of super-premium quality ice cream.
High Productivity for Smaller Batches.
At an average speed of 20 minutes per batch, Musso ice cream makers are impressively fast, while producing consistent high quality ice cream up to 6 quarts an hour.*
This impressive working speed means that the Musso ice cream makers are able to keep up with consumer demand in any commercial setting, optimal for on-demand ice cream making for both the freshest quality, and minimizing waste from unsold product.
