I went to the NSF site. It looks like they have threshold standards for commercial ice cream equipment, ice making and storage, refrigeration, hot water, and cold water. If a manufacturer meets or exceeds NSF guidelines, he is entitled to stick a NSF sticker on his product. I suppose I could comply and purchase that certified hardware, but the White Mountain or similar freezer is integral to the concept I am trying to build. Using a similar analogy, I want to sell the "sizzle" as well as the steak. I don't want to hide everything in a concession trailer. If it comes to that, I'm out. I want something so unusual that people and organizations will invite me to their events. In some cases, they would pay me rent or pre-purchase all the ice cream and supplies at retail. This would be a reversal from my experiences 30-40 years ago. I usually had to pay a commission or rent space. I see large company summer picnics as one such venue. I have no interest in soft serve or the $25,000 SS batch ice cream makers seen in boutiques. In the first instance, the product tastes awful. In the second, all you get to see is a machine that appears to be defecating into a tub every ten minutes. Every town in Massachusetts has its own Board of Health and compliance levels. I think at this point, I wlll try to put this machine together with materials on hand or hardware that can be easily resold. As for the storage freezer, I will probably use one of the old style deep freezes such as were made by IH. I know where there are two of them but they are 1000 miles from here.
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