By the term “Equipment”, we refer to the whole machinery and the accessories necessary for the elaboration, the conservation and the sale of handmade ice cream.
It turns to be essential to choose the equipment following a criteria, indispensable to raise the quality of the product and maximize both financial resources and human resources.
The most important parameters are: - Production capacity (estimated quantity of ice cream to be manufactured). - Quality of the final product to be manufactured. - Ergonomics. - Development and production methods. - Price-quality relationship of the equipment.
These five parameters must be determining facts at the moment of choosing the type and the quality of the equipment that will be used.
