FAQ

Liquid cream tastes like cream because it is cream.  When you make whipped
cream you turn a liquid into a semi-solid simply by whipping air into the
product.  As you whip the cream it swells and you know it’s ready when you
can make peaks with it and it looks dry.

The cream will naturally absorb 35% air when whipped. Whipped cream
tastes creamier, richer, and has a thicker mouth feel yet there is less cream in a spoonful since it’s been fluffed up with air.

Soft Serve machines are available as gravity or pressure models. The gravity
models whip the cream and freeze it down simultaneously. Gravity soft-
serve machines produce ice cream with a 35% overrun.

Pressure soft-serve machines have a pump that pressurizes the freezing
cylinder and forces the cream to absorb more air. The owner decides how much air he wants in the cream with a pressure machine.

The same way that whipped cream tastes creamier, richer, and has a thicker
mouthfeel than liquid cream.  Pressurized soft ice cream tastes creamier,
and richer, and has a thicker mouthfeel than gravity soft serve.

The same way that whipped cream tastes creamier, richer, and has a thicker
mouthfeel than liquid cream.  Pressurized soft ice cream tastes creamier,
and richer, and has a thicker mouthfeel than gravity soft serve.

Water-cooled machines are quieter and have fewer working parts. If the water
becomes expensive water-cooled machines can also be used in a closed-loop
glycol system.

Over the last few years, some have argued in favor of self-serve stores with
multiple machines to minimize the number of employees. In very high-volume
outlets that concept works out well, however, in New England the volume is
lower at the beginning of the season and at the end of the season so using
multiple machines to try and have variety leads to vast amounts of waste and
high power bills.

It costs $10.00 per cylinder / cleaning so if you have 6 cylinders and clean
twice a week you will be throwing out  $516.00 / month and have an electrical
bill of $450.00. If you have a high-volume store it’s an acceptable cost of doing
business, but it would tend to compress the number of months that you’re open
at the beginning and at the end of the season.

Having the 24 flavor system lets you have exponential variety without the cost
of multiple machines, however, the production rate is only about three
servings a minute. One 24 flavor system can be used simultaneously with
soft ice cream, frozen yogurt, custard, fat-free soft serve, sorbet, etc…

Over the last few years, some have argued in favor of self-serve stores with
multiple machines to minimize the number of employees. In very high-volume
outlets that concept works out well, however in New England the volume is
lower at the beginning of the season and at the end of the season so using
multiple machines to try and have variety leads to vast amounts of waste and
high power bills.

It costs $10.00 per cylinder / cleaning so if you have 6 cylinders and clean
twice a week you will be throwing out  $516.00 / month and have an electrical
bill of $450.00. So if you have a high volume store it’s an acceptable cost of
doing business, but it would tend to compress the number of months that you’re
open at the beginning and at the end of the season.

The Electro Freeze nine-flavor machine can produce 6 servings per
minute and works with either soft ice cream, frozen yogurt, fat-free soft
serve, sorbet, or any other frozen dessert base.

In New England, Electro Freeze and Taylor Freezer are the only companies
that have a fleet of service trucks responding to the needs of the customers.

The ice cream season is short, and the volume in New England is high (highest
per capita consumption in the country) so when a machine needs service we
treat it with urgency. If a machine is down for a day it can mean several
thousand dollars of lost sales.

Electro Freeze of New England has its own fleet of service vans that are
fully equipped with the parts and tools required to repair machines right away
on the first visit. We never hire a local refrigeration guy, it’s always our own
factory-trained technicians.

Electro Freeze has the infrastructure in place to service major chains like
Dairy Queen, Sonic Drive-In, Five Guys Hamburgers, Rita’s Water Ice and
Custard, Carvel, Checkers, Arby’s, Burger King, and many others.
At Electro Freeze of New England we service our own customers within
hours, our chain accounts by the next day, and others when we have time and
it’s profitable for us to do so. Our own customers always come first.

The competition has soft serve machines that whip the cream and freeze it
down at the same time. When you make whipped cream you put cream in a
bowl and whip it at maximum speed.  As it’s whipped it turns from a liquid into
a semi-solid and gains volume. When you can make peaks and the whipped
cream looks dry you must stop whipping or you will ruin it.

If you keep whipping cream after it’s ready, it will get shiny, collapse loses the
ability to hold air and quickly turns back to a mushier more liquid state.
All other brands have put a computer in their machines to adjust the machine
colder when the resistance against the whipping auger increases. So as the
product is over beaten the device will automatically reduce the temperature
to the point required for the ice cream to stand up on a cone. If the store is
busy and it’s not the same product sitting in the cylinder for several hours then
all is good, but as soon as there is a lull then the product will become
noticeably icier and less creamy.

The ELECTRO FREEZE ADVANTAGE is that our machines have slow
churn.  An Electro Freeze machine does not whip the product, it turns very
slowly and all the air comes from a very high-pressure pump that introduces
air before it’s frozen. Electro Freeze machines do not break down products so
every cone has the same consistency, with the same thick creamy mouthfeel
and the same temperature.

Electro Freeze New England offers three levels of machines.

NEW ELECTRO FREEZE MACHINES

New machines are the most reliable, longest lasting, and have the best
warranty. They also have the latest technology, like bag-in-the-box systems,
chill screens, portion count, and the genie app that allows you to monitor how busy
our store is from a distance. New machines are sold at 100%

RECONDITIONED MACHINES

Electro Freeze of New England takes a machine in on trade when customers
are upgrading their equipment. Most of those machines are between 4 to 12
years old.  Once a trade-in machine has carefully been assessed we
determine if we can certify that the machine has at least 10 years of life after
reconditioning. Once that determination is made the machines are
reconditioned with new parts and when ready they will have a warranty of 1
year on parts and labor. Reconditioned machines are sold at 63% of the new
price.

USED MACHINES

When we figure a machine will not last another 10 years we test it to make
sure it’s in working order and then we repair it using used parts from other
used machines. Used machines are in working order when sold, but have no
warranty and are not expected to have much life left. Might be good for a few
weeks or a few years. Used machines are sold at 25% of the new price.

When the yogurt boom hit the USA and new yogurt shops were springing up
on nearly every corner,  many companies and brokers started to offer
to flavor.

Many of these stores have since closed but the ice cream flavors these
vendors had on hand are still stockpiled in warehouses.
Even if you receive a sample that tastes good, there is no guarantee you will
receive the same quality once you have placed your flavor order. The old
stock is certainly being liquidated and stale-dated flavors can leave a
chemical, Tylenol aftertaste.

Wadden, with a customer base of 5000+ stores, never participated in the
yogurt “gold rush” boom. Instead, it continued to offer the same high-quality
flavors it has provided over the past 30 years. These flavors are dispatched
from our central warehouse and are, therefore, guaranteed fresh.
You can order Wadden Flavors with confidence.

Wadden in 2023 offers a Rebate Coupon* of 33% of
the flavor sales.

So for example, if you place a $600 flavor order,
you are eligible for a Rebate Coupon of $200 which
you can use towards labor charges for service
performed by Acana Northeast. Available in most of
Acana’s service area

* The Rebate Coupon can only be applied toward labor charges. Parts and taxes are excluded. Rebate
Dollars are non-transferable and not redeemable for cash. Rebate Dollars can only be used once and
expire on the 1st of January of the following year.