Ice cream maker: reviews, instructions, purchase and operation issues

Tell me please. Is it possible to make ice cream from skim milk or yogurt in an ice cream maker, and instead of sugar - on stevioside. Or will it fail?

I don’t use sugar at all, natural fructose instead. And I don't use cow's milk - soy milk powder (you can also make oat milk yourself, you can take ready-made coconut milk) Ice cream is excellent. But I add 2 tablespoons of corn starch to the mixture. And no eggs or butter.

Added Sunday 07 Aug 2016 12:24 PM

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Thank you. I will also read the reviews, maybe I'll take it ... Something has never been sold in proven stores))) Alarming)))

[Svetlana]

Svetlana

Is it possible to make ice cream from skim milk or yogurt in an ice cream maker, and instead of sugar - on stevioside.

Ice cream - you can make whatever you want.
At the exit - different fat content, determined by the fat content of milk / cream.
It's all about air bubbles: whipping / freezing - saturating with air.

I will also read the reviews, maybe I'll take it ... Something was never sold in proven stores))) Alarming)))

Here here is a whole topic of discussion about it.
I confess directly - I myself have not read this topic.

Here here is a whole topic of discussion about it.
I confess directly - I myself have not read this topic.

No, I didn't like it ... Discussions only of those who sell it. And who bought it, everyone is unhappy. And if it is so great, WHY DO famous stores NOT SELL it? Do you have any certificates? No, Severin or Clathronic ..

Girls and boys in the flea market sell Bork at a loyal price ....

I choose which one to buy
Brand 3812 - Not released
Unold 48816 ice maker De Luxe Volume 1.5 liters amazon ice cream Price: £ 163.43
GASTRORAG ICM-1518 12 880 rub. - China
Who else would advise what? Budget up to 20 thousand rubles.

And who bought it, everyone is unhappy.

Well, that's all. I'm pleased. Since 2012.

I have Unold De Luxe. I bought it at KU. I'm happy.
I don't know about the rest.

I have Unold De Luxe. I bought it at KU. I'm happy.
I don't know about the rest.

[Land Life]

Kneading in turn and pouring each layer on top of the frozen previous one.

Konstantin, I don't understand .. How's that? The ice cream maker is spinning, we pour the first layer (how much), then when we pour the second one? ... And, such a pepper, I ordered another Klatronic to the dacha (3581 to the two 325th, standing at home in Moscow) and Land Life-so! According to your link ... I'm waiting for the manager to say about sending a prepaid shopping cart to Feodosia, to the dacha. Thank you!

Added on Tuesday 23 Aug 2016 9:52 PM

I am telling you in detail so that you can decide whether you need a freezer ice maker or a fairly ordinary one with a bowl cooled in the freezer (-28 *) for 24 hours.

Meaning? If, after the freezer, you DO FREEZE AGAIN? The Klatronic bowl of the same, after 8-10 hours of freezing at minus 26-28 makes ice cream in 7-15 minutes ... READY, almost solid! and SO, not only for me, a lot has already been written about it here ... And prepare the mixture ... well it takes 5 minutes, depending on which one, of course)) Personally, I do not whip anything. I don't run around with sausages.

Added on Tuesday 23 Aug 2016 10:16 PM

I fully support the Light, both in temperature and in the size of the bowl. I often hear that the bowl takes up a lot of space, this did not bother me personally, in the winter there are even fruits there, and in the summer I just freed up the freezer, the season begins to fill it again.

Yeah ... I'm also tempted, I'm tempted by freezers ...and for 10-15 tr is at the KU ... and there would be a place (and there is a kitchen and a dining room) ... but, it would be better not to buy a new refrigerator, a freezer with this money, it will still come in handy, because ... but they are 13 tr each (that is, there are cameras) ... fruit can be hammered into it ... We have 50 fruit trees in our country house in the Crimea ... we don't cook jam, we don't eat sugar))) A LOT of things ... we give away to neighbors / friends. And then hop, and whoever has no place in the freezer for an ice cream maker, an extra device)) 0

Added on Tuesday 23 Aug 2016 10:23 PM

Yes, automatic. Reasonable price - at Metro 5400

Is there nothing in the Metro now? Stoll sanctions?

Added on Tuesday 23 Aug 2016 10:37 PM

I will also add ... To avoid crystals after freezing, you need to tightly cover the containers with edible paper (waxed) so that there is no air gap between the ice cream and the paper.

Added on Tuesday 23 Aug 2016 10:42 PM

Small report about the compressor ice cream Suntec EIS-9844
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Advantages: makes ice cream, price (in comparison with Russian), aluminum glass for ice cream.
Disadvantages: disgusting workmanship, not a pleasant smell of plastic, the handle of the bucket did not want to fold (I had to bend it).
Now in more detail about the disadvantages:
- I understand that everything is now being done in China, but I haven’t seen this for a long time even in our stores (and even more so I didn’t hope to buy it in Germany). The upper part of the body is crooked and obliquely connected to the bottom, all the bolts are rusty. Inside, in general, the akhtung is complete - everything is in rust, the control board is soldered crookedly / obliquely, the wires are bundled, the fan blowing on the expander was not only one bolt (the second had a nut and dangled right there), the expander itself was not twisted and dangled in the air, radiator the plates on the expander are all bent and the air practically did not pass through them.
- the smell .... this is the very smell of Chinese plastic from the 90s, as it appears during work - I'll take a look at what smells (it seems to me that this is a heat pillow around the cooling zone (if confirmed, I will change it).

My verdict is not to buy!
More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=66440.1980

So I sit and think ... Many are already writing, those ice cream makers that were bought in 12-13. that at 16 - heaven and earth ...

Konstantin, I don't understand .. How's that? The ice cream maker is spinning, pouring the first layer (how much), then when do we pour the second? ..

Not a layer, but a dressing.
The second dressing, immediately after the first is cooked, is removed from the ice cream maker and packed in a container. Sometimes, before the second, I even rinse the ice cream maker with cold water and wipe it dry with a towel from the inside. The bowl has enough "strength" for the second.

Not a layer, but a dressing.

Thank you, I understand ... That is, you are a kind of small factory, prepared for the whole period of different ice cream. And I thought that (and, after all, you can do that! Put one on top of the other in a container?) It is from different layers, like in a store. Like banana, then strawberry, between them milk ... Penguin.
Konstantin, you are a professional highly educated physicist ...
Explain to me ... How so, if the freezer shows a temperature of minus 28, the ice cream is still soft, not frozen (in the video, in general, like semolina for many))))
And in non-compressor bowls when freezing at the same temperature, the ice cream is already ready. And it is also airy. I personally, just use an elementary wide fork to manually beat the mixture before cooling, until a lot of bubbles (as the aunt from the ice cream factory advised), then, before pouring in after the refrigerator, I can once again overtake the bubbles, and slowly pour through the funnel onto the spinning paddle. And so, it is airy, and does not require additional freezing.
Indeed, in the compressors, too, just a spatula is wobbling ... there is no built-in blender / mixer, as I understand it.
But WHY does it not freeze at MINUS 28 as compressorless?
I am now being offered all sorts of freezers here ... Well, I just can't get the point)))

[Svetlana]

Svetlana, I cannot answer you. Unfortunately.
Here, most likely, the reason lies in the details.And all the processes need to be thoroughly and step by step compared to find it. And I have never dealt with freezers. Yes, and with other ice cream makers, except for his own - too.
***
And I also tried pouring in layers. A couple of years ago. Only by pouring layers not into an ice cream maker, but into the final dish. Sea buckthorn, cherry and pure white. Handsomely. But I couldn't find the blue dye. To portray a flag.

Here, most likely, the reason lies in the details.

You know, Konstantin ... here my husband threw an idea
(we lived with him in the USA for several years, bought a lot of all kinds of household appliances ... And, as usual, my husband looked at the power .. "In, 1000 watts, that's what we need" ... until the sellers explained to us that fiction is all - Chinese watts, the devices do not give the indicated, ... everything is much, much less!
So, his idea is this (Husband, that is) ... "Is it really minus 28 degrees there, in the compressor room?

In compressors and below it happens, it all depends on the composition, at what temperature it solidifies to such a state that the mixer stops.

In compressors and below it happens, it all depends on the composition, at what temperature it solidifies to such a state that the mixer stops.

What about the service? If you take it to KU ... and something breaks? And as with a marriage .. Damn, they are heavy ... I'm just damn something. So many reviews about illiquid assets from KU on the network (((

Sveta, read the topic. Here and the reviews are different.
I took my Unold just for KU. The flight is normal.
Any technique, wherever it was bought, can be anything.
Here, probably, one should focus on the manufacturer's reputation. And the trading organization is secondary.
KU, mmm, never let me down. But you can also buy in the Russian Federation, then the issue with illiquid assets is easier to solve.

I have had a compressor ice cream maker for over a year, before that I had a clathronic. As I remember making ice cream in the summer, I shudder. With a freezer, the lafa is now complete, I regret not having bought it earlier. Now we eat ice cream at any time of the day or night, no need to wait for the bowl to freeze. Can be done always and at any temperature in the room. And then with the clathronic in the summer it was a hassle to make ice cream, the bowl melted faster than the ice cream froze. What tricks I didn’t go for.

Sveta, read the topic. Here and the reviews are different.
I took my Unold just for KU. The flight is normal.
Any technique, wherever it was bought, can be anything.
Here, probably, one should focus on the manufacturer's reputation. And the trading organization is secondary.
KU, mmm, never let me down. But you can also buy in the Russian Federation, then the issue with illiquid assets is easier to solve.

Of course, Olga, you are right. Here, of course, it is calmer, but the payment for IT is appropriate. It is necessary to somehow determine the priorities, or what)))
And all the production has long been in China. Regardless of the name ...
I read the whole topic.
But I also read on other resources. They write a lot of things, like "this series does not keep the temperature, for everyone who bought it. This series did not confirm the analysis of stainless steel. This one was removed from production, there are no spare parts at all. This blade has a scraper on the bottom, the size turned out to be wrong"
That's how I toil, toil ... and buy here, 2-3 times more expensive. I don’t like to be nervous.

Added Wednesday 24 Aug 2016 11:02 PM

And then with the clathronic in the summer it was a hassle to make ice cream, the bowl melted faster than the ice cream froze. What tricks I didn’t go for.

I freeze Klatronic at minus 28, then, during cooking, cover it with a cellophane bag, on top of 2 thick towels - 15 minutes - the scapula rises - everything is ready. You open it - the towels are so cold ... and the bowl is not bubbling yet ... It does not give me any trouble. I'm also waiting for his other series one of these days, delivery here, to Crimea.
I just read constantly that in the compressors, then many freeze ... ph report - horror, everything is liquid.The husband says, "Is there any point in taking a copress if you freeze it later?" I have not yet seen a single video where ice cream that was really suitable for already forming a ball was after compresses ... So I doubt it ... And I want, and the opportunity is there ... and I don't want to run sausage with these home frosts ...

Added Wednesday 24 Aug 2016 11:04 PM

I have a compressor ice cream maker for over a year

Light, but what about the brand? Where did you get it?

I have a brand 3811, I took it in m-video, I wanted to take it on the subway, but when it got to me, they were not there.

I have a brand 3811, I took it in m-video, I wanted to take it on the subway, but when it got to me, they were not there.

Thank you. I will continue to study.

Here, after all, the girls in the Metro collected freezers 4 thousand rubles each. Was 7 tr at first.
And some of it (the same brand, but the last, from the window) for 1500 rubles!
But the results are the same. Minus 30 - but any recipe is very mild. Something is wrong with these freezers. Maybe it's not so in expensive ones. If we count the prices in KU.

I have Nemox, not cheap, frankly speaking, it makes soft ice cream too, but I'm happy, I love soft, Bork, which is even more expensive, they say, also makes soft ice cream.

But I don't understand how ice cream from a freezer can immediately be frozen-seasoned? After all, they show how it is made in production, there is also soft ice cream, it is "poured" from automatic machines into forms-cups ... and sent for hardening in freezers. Well, it cannot be immediately solid in these freezers, as there this blade turns, it will be
I have a compressor-less ice cream maker, but the ice cream never turned out to be hard right away, yes, it is airy, but still soft, well, if only near the walls, yes, it is frozen, although the bowl in the freezer stands at -28C.
And just in general, the concept of "ready-made ice cream" is different for everyone, for me it is hard seasoned ice cream, but for someone it is a soft air mass, I remember in the 90s they began to sell such from machines br-rr

I just read constantly that in the compressors, then many freeze ... ph report - horror, everything is liquid.

I have BORK, I'm happy with it. And ice cream is sent to the freezer not to freeze, but to ripen. Mine and immediately after cooking can be devoured even after ripening. And then I agree with Tatiana's post above regarding the work of the freezer

do not freeze in the freezer, but ripen.

I would like to know what exactly do you mean by maturation?
To begin with, I ask for a "large-scale" answer, that is, sk-th.
This "maturation" is a process
a) biological
or
b) physical
or
c) chemical
or
?
And having already highlighted what is needed, I ask for further details.

I would like to know what exactly do you mean by maturation?

Here is an excerpt from the technology of ice cream production, maybe this will shed light on this mysterious word "ripening", which happens by the way before freezing

Cooling and ripening of the mixture. The mixture cooled to a temperature of 2-6 ° C enters insulated containers for maturation and temporary storage. The purpose of cooling the ice cream mixture is to prepare it for ripening, as well as to create unfavorable conditions for the development of microorganisms during storage.

The ripening of the ice cream mixture is carried out at low temperatures. During the maturation of the mixture, about 50% of the milk fat hardens, caused by the crystallization of some glycerides. Milk proteins and stabilizer swell during aging, absorbing moisture, and some components of the mixture are adsorbed on the surface of the fat globules. As a result, the viscosity of the matured mixture increases, and the amount of free water decreases, which prevents the formation of large ice crystals during the freezing of the mixture. The ripened mixture absorbs and retains air more intensively during freezing, which improves its overrun and provides a delicate ice cream structure.

The maturation time depends on the hydrophilic properties of the stabilizer used. When adding gelatin to the mixture, the ripening process lasts at least 4 hours.The use of agar and agaroid, which are highly hydrophilic, excludes the maturation process. In this case, the mixture can be sent to freezing immediately after cooling. If for some reason the cooled and matured mixture cannot be sent for further processing, it can be stored in isothermal containers at a temperature of 2-6 ° C for 24 hours.

Konstantin, writing in this post about maturation, I meant my actions. For me personally, ice cream after the freezer changes its structure and taste for the better, but this does not mean that immediately after preparation, ice cream cannot be consumed. Ice cream will melt quickly enough even after the freezer and in each case the speed will depend on the composition. For me, soft ice cream is preferable, but I feel the difference in taste strongly. I read about ice cream hardening, but I repeat once again, for me this is a way to improve the taste, and not the consistency

And, on the contrary, I like the taste of ice cream from any ice cream maker more! And after the freezer it is different and less tasty to me. But the husband, on the contrary, loves from the freezer. So I eat right away, and he has one porcay at once, the second - which is like a stake after the freezer.

Here, everyone has different tastes, but we will definitely agree on one thing - a technique that makes our life easier and better is good!

And I also like to eat right away, but I can not eat right away, we don’t eat everything right away, but if not right away, then I let the ice cream lie down, I don’t like hard.

[Notice not minus 2-6 as in the text.]

And, on the contrary, I like the taste of ice cream from any ice cream maker more! And after the freezer it is different and less tasty to me. But the husband, on the contrary, loves from the freezer. So I eat right away, and he has one porcay at once, the second - which is like a stake after the freezer.

Absolutely SIMPLE!

Added Thursday, 25 Aug 2016 6:07 PM

Cooled to a temperature of -2-6 ° С

Tanya, why am I saying something ... Not about ice cream as hard as steel after a freezer / without it, but about WHY at a temperature of minus 28 - minus 30 on the freezer scoreboard, the mixture poured in after even 50 !!!! minutes shows ZERO degrees. Notice not minus 2-6 as in the text.
Here I got into the forums for techies, they write something wrong in these Chinese freezers.
Here the girls also did an experiment.
The freezer display is minus 28. They put it near the balcony (the temperature is lower there, Winter), right there the display shows minus 19.
What is it like? For half a second, the cooling element has heated up or what?
I ask my husband, he laughs ... "An inexplicable Chinese technique. A random number generator!)))"

Added Thursday, 25 Aug 2016 6:18 PM

I have Nemox, not cheap, frankly speaking, it makes soft ice cream too, but I'm happy, I love soft, Bork, which is even more expensive, they say, also makes soft ice cream.

Light, I also love delicate air ice cream, I don't like the ice stake, absolutely ... but it does not flow, it keeps its shape well, even a ball can be made (not very perfect, like it was going to melt in a minute ... but not half -something, not characterized by consistency))
I saw the preparation of ice cream in Ice bars on freezers, right in front of my eyes (maybe, of course, there is a worked-out recipe there) ... but they don't freeze it later. I do not see such a consistency in anyone here. So I'm analyzing WHY.
Home freezing to a brick is a matter of taste. But, I would like to buy Freezer, I would get such ice cream as in Klatronic. Otherwise, why do I need all this fuss, understand

Added Thursday 25 Aug 2016 06:20 PM

Here, everyone has different tastes, but we will definitely agree on one thing - a technique that makes our life easier and better is good!
[/ quote

+500

Girls, and no one tried to cook from ready-made mixtures? Maybe they have a different result? Although most of us just take devices for ourselves not only to facilitate labor, but also to eat natural

But I don't understand how ice cream from a freezer can immediately be frozen-seasoned?
Well, it cannot be immediately solid in these freezers, as there this blade turns, it will be
I have a compressor-free ice cream maker, but the ice cream never turned out to be hard right away, yes, it is airy, but still soft, well, if only near the walls, yes, it's frozen, although the bowl in the freezer stands at -28C.
More details: https://Mcooker-enn.tomathouse.com/in...440.0

Tan, why "right away"? We are talking about the end of the process, before use, when the spatula no longer twists.
And, by the way, she often does not twist, not when the ice cream is ready, but simply she has no opportunity - the frozen layer on the walls does not allow her to move. But this is a pseudo signal of alleged readiness, alas.
And then, it is not enough to freeze the bowl with a good minus. It is also necessary to take into account the composition of the mixture (in production, hardeners are added, all sorts of gums, starches ...), + it is necessary to pour the mixture CORRECTLY into the working bowl. With a narrow thin stream, making sure that the spatula has time to scroll it ... and not pour on the wall ... and beat until bubbles before pouring - they will just give an increase in volume and splendor at the exit ...
I, when I rush in, then 5 mm from the sides freeze plaque.

Added Thursday, 25 Aug 2016 06:40 PM

Girls, and no one tried to cook from ready-made mixtures? Maybe they have a different result? Although most of us just take appliances for ourselves not only to facilitate labor, but also to eat natural

Nooo, no way. But I saw in stores, they buy many ... but they cook without machines (asked)

[Svetlana]

Svetlana, here I am doing ice cream correctly, everything is as you described. And the mixture is also correct on cream, sometimes I make an ice cream with starch, and pour it in as it should with a working spatula, and the volume increases, in general I do everything right... It's just that in my opinion this cold, fluffy mass cannot be called ice cream, but as I already wrote, everyone has different tastes, someone also likes soft ice cream.
As for the phrase "immediately from the freezer" I naturally meant after the end of the process, I didn't even think that someone would decide that the filled mass, when it gets into the freezer, immediately turns into ice cream

this cold lush mass cannot be called ice cream

Tan, so the fact is that I do not have such a mushy mass!
I agree completely! Even soft Italian Gelato is harder. And for some reason, what I see in the reports and brags is called "soft ice cream"
I think it's a recipe if the algorithm is the same.

I NEVER USE cream, animal milk (Oh, only I do not impose anything, otherwise it will start again NOW)))

I use DRY milk (soy milk, it is very thick when diluted - I pour 140 g-160 g of dry product with hot boiling water up to 300 ml., Put 250 g - but it turns out very fatty ... I often use corn starch .. cocoa, a little coffee , if necessary, bananas, berries) I even have a ball forming ... but it lasts about 10 minutes, no more.
Moreover, I read recommendations from manufacturers, they also recommend using powdered milk (Let it be cow milk, if you accept, but of good quality, so that it crunches in a bag and has a very yellow-milky color ... And tastes like Baltic concentrated milk in cans like condensed milk. This is sold at collective farm fairs)

Added Thursday 25 Aug 2016 09:03 PM

I have a brand 3811, I took it in m-video, I wanted to take it on the subway, but when it got it, they were not there.

Sveta, explain, pliz, now I'm reading reviews about the Brand ... Continuous disagreements. Some write "I have 3811-soft ice cream, I need to freeze it ... I had to take 3812, it immediately gives out strong ice cream at the exit, it's ready for balls!"
Others write "I have 31812- very soft for any recipe ... If you want harder, you need to take 3811"

And I make a mixture in half milk and cottage cheese + frozen berries and sugar sand, and beat it bluntly in a blender. Then I pour it into the bucket and turn on the freezer. And I won't even do big movements. And the ice cream turns out delicious, and I know a lot about it, I ate tons of it since childhood.

And the ice cream turns out delicious, and I know a lot about it, I ate tons of it since childhood.

Light, we seem to be trying to find out about the strength of ice cream ...It's always tasty, even like jelly / semolina porridge)))

here one quipped ... "And the more I read what is written on a piece of paper with ice cream wrapped in, the more it seems to me that alcohol is not such a bad thing"
Another read, read, chose chose .. and uttered
"Nope, I won't take it, I looked at the figure of my wife, sighed and refused ...
I will silently envy ... "

Explain, pliz, now I'm reading reviews about the Brand ... Continuous disagreements. Some write "I have 3811-soft ice cream, I have to freeze it ... I had to take 3812 - she immediately gives a strong one at the exit, it's ready for balls!"
Others write "I have 31812- very soft for any recipe ... If you want harder, you need to take 3811"

I can say one thing - after the clathronic, this ice cream tastes better to me, in the brand. In clathronics, he almost did not have enough time for the ice cream to be whipped and frozen, in the brand I set the time for 45 minutes, empirically I came to him. But sometimes it turns out a little soft .. but very rarely. Often stands with a stake. I put on my husband from the walls, myself from the middle. From the walls to me it is already hard. And to taste, as we bought a freezer, we made the usual porcay of the mixture, but it bam and didn't fit all into a liter bucket of the brand, the clathronic was well in the freezer, and ice cream was prepared in two bowls in parallel. And there was an opportunity to compare at the same time. Although even then the taste was still remembered by the clathronic ice cream. But in the 3812 brand, there is no such overrun, someone noted this in the themes of ice cream makers, I read them all and it seems that there is also an air of ice cream in the bork, which was noted by the owner of the bork after the 3812 brand.

I have 12, it turns out more dense, and after freezing it does not melt longer ..

We seem to be trying to find out about the strength of ice cream ... It is always tasty, even like jelly / semolina)))

I wrote about the taste above. And as for the hardness - here I made chocolate, and so it turned out to be fluid, not liquid, but not very dense. And it melted quickly. But, I do not cook with cream - I have enough of my own fat. Therefore, cottage cheese for strength and usefulness. There are no complaints about the rest.

[svetaastro]

svetaastro,
Light I have Brand 12 and Bork, and so in Bork it is more airy, but soft at the exit, in Brand it is frozen more, but less airiness, plumpness ... ..., ... I don't know if I wrote it clearly .. ...

Added Thursday, 25 Aug 2016 9:58 PM

And another point that outweighs all of the above for me personally, in Bork, if you shift the mixture of more than 1 liter, you will have ice cream in the freezer, because there is a pin in the middle of a bucket with a hole, and when freezing, the mixture freezes and grows, and migrates to the cell ..... which personally infuriated me terribly ....., get a bucket, and ice cream flows out of it, and then you have to wash the camera ... at first I thought it was with a bucket, I ordered , I bought a new one, then I took the ice cream maker to the service, where they diagnosed it and said that everything was normal, but the mixture should be poured no more than 1 liter., by the way, they just made ice cream there, where one to one, like my ice cream was in the cell when I lifted the bucket ....., in general, I sold it and calmed down ......

[marlanca]

marlanca, in the end, if I understand correctly, do you like Brand more?

[marlanca]

marlanca, in the end, if I understand correctly, do you like Brand more?

Ninul, why are you suddenly on you? ...... ..... In the end, yes, but I bought Bork, Brand successfully presented it to her friend (by the way, she is immensely glad to him so far) ... but as long as the whole Internet breaks, I Brand I haven't found it anymore, that's why I now have such a miracle ..., the principle of work is like Brand 12, and in general everything is the same ...



Yes, his bucket is 1.5 liters, I fill in 1.3 and 1.4, it happened, nothing spills out and does not spill out ... pah-pah-pah ...

Everything is learned in comparison, as a clathronica I was glad that I could now make ice cream at home in tons (aha shchazz, wait a day for the next porcini), then I matured for a freezer and only then I understood the difference.But the freezer did not disappoint me in taste, but what if it were the other way around? Although I think that Brand 3812 aki gastrorag make the same ice cream as clathronic, but we ate it for 3 years and did not buzz.

[Stafa]

Stafa, Svetik, that's right, until you try it yourself - you don't understand ... what you need in the end ..

[marlanca]

marlanca, oh. Galyus, then I worked hard and muddled with my problems. No, I don't want Bork, I looked at its analogue, it is produced at the same plant as Bork, but somehow Unold fits my soul more, and the wallet quietly and unobtrusively whispers "Brand" ...

And what about your chyudo? I also watched Gastrorag ... And the Metro ice cream maker ...

[Ninelle]

Ninelle, buy their car in the subway, cheap and angry .. All these freezers of the same berry field.

[Ninelle]

Ninelle, Ninul, Brand is a wonderful freezer, but he is no longer anywhere ... I was looking ...
Accidentally came across Gastrorag, the principle is the same, ..... found it by chance on the websites of prof. equipment for restaurants .... as long as you like it, you will see further ...

Added Thursday, 25 Aug 2016 10:33 PM

Stafa, Svetlana, I considered this machine, but in the reviews I found that they break down in a year, the motor stops rotating ..., I found two such reviews ..., and zap. no parts .....

No, I don't want Bork, I looked at its analogue, it is produced at the same plant as Bork,

What is the analogue?

I considered this machine, but in the reviews I found that they break down in a year, the motor stops rotating ..., I found two such reviews ..., and zap. no parts .....

Exactly ... the sellers said, "the marriage returns were just tortured ... We will not get in touch anymore ... But, I look, we made a purchase again ... I think our forum raised waves - everyone ran, submitted applications ... and gone

What is the analogue?

Here's what:

🔗

Added Thursday, 25 Aug 2016 11:39 PM

Thank you girls! We must try them by touch somewhere ...