Posted by Wardner on September 11, 2010 at 20:26:11 from (4.154.239.7):
In Reply to: Update posted by Mike CA on September 11, 2010 at 16:05:50:
How many people in a squadron? Can't find the Table of Organization for such a unit on the Net. As a former US Marine, staffing levels are a key metric for any infantry unit regardless of echelon.
Anyway, I went to the Dublin Gas Engine Show today in New Hampshire. It's the biggest show in these parts. The guy with the 40 quart freezer (that's huge) was there and making "ice" cream. It was terrible. The mix was only cooled to about 28 degrees (my estimate) and was more like a frappe and very bland. Theoretical salt/ice can achieve 11 degrees. I think that optimum serving temp for scooping ice cream is around 23 degrees. He said he mixed and froze each batch for 45 minutes. Obviously not long enough or poor salt/ice ratio. Perhaps his little 1.5 hp engine didn't have enough power for a cooler (thicker) batch. The servers were "scooping" out of a domestic deep freezer and had about 15 gallons in reserve.
I bring this up because I don't think a couple of readily available and cheap 6 quart White Mountain Freezers will handle a squadron. I recently saw an original, and vary rare, 20 quart freezer go for $3400 on eBay. New 20 quarts are available for around $1000. They are made by the Amish in Ohio but I am having no luck locating the factory. I am fairly sure the dealer is marking them up at least 100%, perhaps 200%.It appears that he has an exclusive sales arrangement with the Amish.
I am building my ice cream tractor to handle approximately fifteen 20 qt freezers. That will be quite the spectacle to see them all running at once. I will switch to air motors for the last few degrees and run the motors until they stall. That should give me a consistent, well cooled product. Been thinking about building my own mixer/freezers.
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