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This process produces a continuous stream of ice cream or dessert and allows accurate control. Continuous freezers may be connected to an ingredient feeder or fruit feeder which allows controlled inclusion of fruit and other ingredients into the mix prior to freezing.
Until 1936, the creamery made ice cream by the batch. It could create a 10-US-gallon (38 L) batch of ice cream every 20 minutes. That year, in 1936, the company purchased its first continuous ice cream freezer, which could make 80 US gallons (300 L) of ice cream per hour. The ice cream would run through a spigot, allowing it to be poured into ...
Ice cream was originally made using very intensive labor and it often took one individual hours to make. Johnson had invented the hand cranked ice cream churn as a way to make ice cream faster and easier than by hand. [4] The patent number for the Artificial Freezer is US3254A. [5] It was patented on September 9, 1843, and antedated on July 29 ...
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Around 1832, Augustus Jackson achieved fame for creating multiple ice cream recipes and pioneering a superior ice cream preparation technique by adding salt to the ice. [2] In 1843, Nancy M. (Donaldson) Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer. [3] The ice cream freezer was a pewter ...
In 1963, the company was sold to the Alaska Freezer Company of Winchendon, Massachusetts. In 1974, an investor group, headed by William H. Potter, Jr., purchased the company, renaming the entire company "White Mountain Freezer, Inc." It was later bought by Berkshire Partners and then sold to Jarden Corporation in 2005. [2]
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