How To Operate The Bingsu Machine?

How to operate the bingsu machine?

Bingsu machine operation is simple and enjoyable. You can experiment with different ingredient combinations, such as milk, different juices, fruit drinks, colas, beer, and coffee; the final product will have a varied flavor and appearance.

You must comprehend how materials and speed affect the final product's shape before you can begin producing bingsu. You can create many shapes of snow ice, including snowflakes, little strips, crumb, and noodles, by varying the components' thinness, consistency, density, and homogeneity as well as the roller's speed.

Rotor velocity
The ice breaks off into thin, nearly translucent flakes at high speeds. The flavor and syrup are well absorbed by these little snow-like ice flakes.
Ice produced at lower speeds will have a coarser texture and be thicker and more granular. With its thicker and crunchier texture, shaved ice or snow cones are better made with this kind of ice.



B. Consistency of ingredients

The finished snow flakes or strips will be more noticeable if the components are thicker since they will be larger. The longer the ice scraped off the strip, the more edible gum or syrup it contained. The resulting snowflake ice is finer when the ingredients are thinner.

Step 1: Preparing the ingredients
The machine needs to be set up, and the toppings and ingredients need to be ready before bingsu can be made. Preparing condensed milk, syrup, fruit, candy, and some garnishes, among other things, usually entails checking that the equipment's inlet and outlet pipes are connected (particularly for water-cooled equipment), filling the water tank above the machine with drink ingredients, and making sure the blades are clean and sharp.

One thing to keep in mind is that we frequently have to melt syrup or powder in hot water, so it's crucial to follow the directions to ensure the commercial bingsu machine's barrel and pipes can tolerate the high temperature. Hot water can deform or even melt certain plastic parts that aren't meant for high temperatures.

Step 2: Making Ice
The snow ice machine's rotor will spin to dip the drinks in the cassette when you press the start button to start cooling. They are continuously chipped by the blades next to the rotor to fall into the bowl below, where they rapidly condense into ice on the cooling rotor. In general, the rotor speed of commercial bingsu machines may be adjusted; the slower the rotor speed, the firmer the ice.

Step 3: Flavoring

After gathering the thin ice trays, which you may present on tiny plates or glasses, garnish them with fruits, nuts, or candies, as well as different syrups and sweetened condensed milk. You can employ any combination to give the product a variety of flavors and textures; there are no hard and fast restrictions.

Step 3: Cleaning the machine in step four.
The barrel, feed tube, water tray, blades, and rotors must all be completely cleaned at the conclusion of production or operation. Certain models have an automatic cleaning capability that saves the user a great deal of time and money by having the machine clean the rotors and blades only by pressing a button.

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