6 Mold Brine/Glycol Tank Commercial Popsicle Machine
Professional Ice Pop Production Equipment for High-Volume Food Service Operations
Are You Struggling with Inconsistent Ice Pop Production?
Many food service operations face challenges with frozen dessert production: uneven freezing times, inconsistent product quality, and equipment that cannot keep up with demand during peak hours. These issues can lead to customer dissatisfaction, wasted ingredients, and lost revenue opportunities.
The right commercial popsicle machine can help transform your frozen dessert production, enabling consistent quality and efficient workflow that supports your business growth.
What Is a 6 Mold Brine/Glycol Tank Commercial Popsicle Machine?
This commercial popsicle machine is a professional-grade frozen dessert production system designed for food service establishments requiring consistent, high-volume ice pop manufacturing. The equipment features six individual molds immersed in a brine or glycol solution tank that maintains precise low temperatures for efficient freezing.
How It Works:
- Preparation: The brine or glycol solution is cooled to the optimal temperature through a refrigeration system, creating a consistent cold environment.
- Filling: Liquid mixture is poured into the six individual molds, and sticks are inserted into each mold cavity.
- Immersion: The filled molds are lowered into the chilled brine/glycol tank, where the solution surrounds the molds completely.
- Freezing: The cold solution transfers heat away from the liquid mixture efficiently, typically facilitating freezing within the designated time frame.
- Extraction: Once frozen, the molds are lifted from the tank and briefly warmed to release the popsicles.
- Repeat: The cycle continues, allowing for continuous production throughout operating hours.
The brine/glycol system provides more uniform heat transfer compared to air-based freezing methods, which can help achieve more consistent freezing results across all molds simultaneously.
Who Is This Equipment For?
This commercial popsicle machine is designed to serve a variety of food service operations that require reliable frozen dessert production:
🍽️ Restaurants & Cafes
Establishments looking to offer house-made frozen desserts as part of their menu offerings.
🏢 Catering Operations
Catering businesses serving events, functions, and large gatherings requiring batch frozen dessert production.
🏫 Institutional Kitchens
Schools, hospitals, and cafeterias providing frozen treats as part of their food service programs.
🍨 Dessert Shops
Specialty frozen dessert retailers and ice cream parlors expanding their product offerings.
Note: This equipment is specifically designed for commercial food service environments and is intended for operations requiring consistent production capacity to meet business demands.
Core Benefits of This Commercial Popsicle Machine
Consistent Freezing Performance
The brine/glycol tank system typically provides uniform temperature distribution around all molds, which can help achieve more consistent freezing results compared to air-based systems. This approach is designed to support product quality consistency across production batches.
Efficient Production Workflow
With six molds operating simultaneously, this equipment is designed to facilitate continuous production cycles. The system aims to help operations maintain steady output during peak service periods, supporting workflow efficiency in commercial environments.
Durable Commercial Construction
Built with commercial-grade materials designed for food service environments, this equipment typically features stainless steel components and robust construction. The design aims to support regular use in professional kitchen settings.
Operational Simplicity
The straightforward operation process is designed to help staff learn and execute production procedures efficiently. The system typically requires basic training, which can help integrate the equipment into existing kitchen workflows.
Purchasing Guide: Key Considerations
When evaluating a commercial popsicle machine for your operation, consider the following factors to help ensure the equipment aligns with your business needs:
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Production Capacity: Assess whether six molds meet your daily production requirements based on customer demand and service volume. - ✓
Freezing Time: Understand the typical freezing cycle duration and how it fits into your operational workflow and timing needs. - ✓
Space Requirements: Verify the equipment dimensions and ensure adequate space in your kitchen layout, including clearance for operation and maintenance. - ✓
Power Requirements: Confirm electrical specifications and ensure your facility can accommodate the voltage and amperage needs. - ✓
Cooling System Type: Understand whether the unit uses brine or glycol solution and the maintenance requirements for each system. - ✓
Material Construction: Look for food-grade stainless steel components and materials designed for commercial food service environments. - ✓
Mold Size and Shape: Consider the popsicle dimensions produced and whether they align with your serving size and presentation preferences. - ✓
Cleaning and Maintenance: Evaluate the ease of cleaning procedures and routine maintenance requirements to support food safety standards. - ✓
Temperature Control: Check for adjustable temperature settings that allow customization based on different recipe formulations. - ✓
Warranty and Support: Review warranty coverage terms and availability of technical support and replacement parts. - ✓
Budget Considerations: Balance initial investment costs with anticipated operational efficiency and potential revenue generation from frozen dessert offerings.
Professional Tip: Consider requesting a demonstration or trial period to evaluate how the equipment performs with your specific recipes and production requirements before making a final purchasing decision.
Ready to Enhance Your Frozen Dessert Production?
Discover how our 6 mold brine/glycol tank commercial popsicle machine can help support your food service operation’s frozen dessert offerings.
