Lello Musso Pola 5030 Dessert Maker Silver, 2 Quart
Score By Feature
OveReview Final Score
Product Description
Questions & Answers
No, it doesn't get hot, and it doesn't need to cool down or rest. A compressor similar to that found in a small office refrigerator is used. It has a coil and a fan that moves the heat away from it. This will run indefinitely without issue, though you will need to stop it, unload the frozen product, reload with fresh mix, and restart it. I have had mine running for several hours without issue, and the batches all freeze just as well as the first.
That is a difficult question to answer. in a DAY. In about 20 minutes, you can make about 4 pints (2 quarts). 30 minutes, depending on how warm or cold the ice cream base was when you poured it in (warm vs. cold). chilled). So, to summarize: br>"1 gallon per hour" is a reasonable estimate of how much you can get out of it.
I've had this machine for at least three years and don't recall ever using any coolant. This machine is one of my favorites.
Hello JH,br>I have a line of these machines for my store and never put two quarts of custard in them (I believe the yield once churned is two quarts, but that doesn't mean you put two quarts of custard in to churn because it will expand quite a bit). Cover the mixing blade halfway up the curved portion (of the blade) for optimal results. For the best results, use 4 cups (1 liter) of custard for each churn if you want to be meticulous.
Selected User Reviews For Lello Musso Pola 5030 Dessert Maker Silver, 2 Quart
I'm an engineer who is currently looking to open an ice cream parlor, so I have a lot of experience with ice cream and equipment. I purchased the Lello Musso Pola 5030 as a small batch testing ice cream machine. br>br>I am the proud owner of an Emery Thompson CB- A Breville smart scoop ice cream machine ($399) and a 350 ($10,000). The CB- I use a 350, which is a full-featured commercial ice cream machine, to make large batches of ice cream. That machine would be perfect for making test batches, but it's far too big. If I tried to churn 1 or 2 quarts of ice cream in there, the machine would freeze up and make grinding noises because it freezes too quickly. br>br>So I went out to find an ice cream machine for testing purposes that was close to the quality of my emery thompson without spending more than $1,500. I needed a machine that could freeze ice cream in less than 15 minutes. It took 20 minutes to complete and was of commercial grade. Other than the Lello Musso Pola 5030, there is no commercial-grade ice cream machine that can freeze 2 quarts of ice cream in under 20 minutes for less than $1,500. br>br>This machine goes above and beyond my expectations. This is the machine to get if you're a serious home chef or want to make ice cream for a business and don't want to spend more than $1,300. I have a Breville Smart Scoop machine, which is great for people who just want to make ice cream for fun and aren't concerned with the texture. However, freezing 1 quart of ice cream in the Breville takes at least 30 minutes, and in most cases 35 minutes. Only one person can fit in the Breville. If you did 1 quart, you'd have 5 quarts. It would take up to 40 minutes to make 5 quarts of ice cream. plus a 20-percentage-point bonus The wait for the ice cream to finish churning isn't the only thing that takes 25 minutes. br>br>It means your ice cream will be extremely icy, with a completely different texture. 20 - The difference in ice cream freezing time of 25 minutes makes a significant difference in ice cream quality. The speed with which ice cream is frozen is the reason why it is so creamy in restaurants and ice cream shops. The ice crystals will be smaller if you freeze it quickly enough. The ice cream crystals will grow in size as the time it takes to freeze increases. br>br>In 10 - 15 minutes, I was able to freeze my ice cream. 1 gallon of ice cream, 15 minutes I turned on the compressor and let it run for ten minutes. I let it cool for 15 minutes before turning on the churning blades and pouring in the ice cream. I know a lot of people are upset because the bowl isn't removable, but you should really stop whining about it. There is no removable bowl on any commercial ice cream maker. You're not serious about making good ice cream if you want an ice cream machine with a removable bowl. There is a space between the outside surface of the bowl and the freezing unit with removable bowls. As a result, because there is a thin layer of air acting as insulation, the bowl will take longer to get cold and freeze. As a result, there isn't a bowl that can be taken out. The ice cream can be frozen in under 20 minutes because the bowl is directly built into the machine to speed up the freezing process. br>br>To summarize, if you're looking for a commercial-grade ice cream machine for less than $1,500, this is the machine for you. Taylor and Emery Thompson are the only other brands that start at $4,000, and they're about the same size (2-inch). 3 quarts of water Any ice cream machine that costs less than $500 will produce ice cream that is inferior to that found in restaurants or ice cream shops. By purchasing this machine, you will be able to make ice cream with the same texture as that found in ice cream shops.
Only home cooks should attempt this - This is a must-have if you're even remotely interested in making good ice cream at home. I've tried a variety of ice cream makers, and a few years ago I decided I wanted one with a compressor that didn't need to be frozen to make real ice cream (a DeLonghi GM6000), but it never quite had the right texture. With the quarantine preventing us from leaving the house, my daughter and I decided to start making ice cream again, so we bought this. The first batch we made not only churned completely in about 10 minutes, but the texture was unlike anything we'd ever experienced. This is, at long last, genuine ice cream. All of this is highly recommended, with a score of ten out of ten.
I love this machine, and even as a complete novice, I can make some professional-tasting food in it. The disadvantage is that the machine's blade becomes extremely tight over time, making it difficult to remove for cleaning. It needs to be removed in order to clean thoroughly. I have to use pliers and a napkin to loosen the nut, and even then it's very tight, so I have to ask my husband for assistance. I believe a gasket is missing. However, there does not appear to be a phone number for this company to call in order to have that part replaced. br>br>After a year of use, make the following changes: br>I had to shave the metal on the blade a little to get it to fit properly, and it tightened up as I ran the machine for a year. For about 8 months, it produced the creamiest ice creams. The crystals grew in size, and the ice cream lost its smoothness. I believe it is not getting cold as quickly as it did when the machine was first purchased. br>br>On Lello, there is no online help or information. The customer service number listed on this page and in the accompanying book is incorrect.
I thought the price was too high to be reasonable, but when my wife said, "You have to get it," I thought she'd gone insane. Not only because of the cost, but also because of the imposing (yet lovely) counter presence. br>Well, the first batch I made in Lello changed my life, and I've improved my ice cream formulation skills significantly since then. My entire family has a negative attitude toward the once-coveted B. J and HagD should taste like water and have no flavor. br>After 9 years, she is still going strong, proving that this high-quality piece of equipment is a home ice cream maker's best friend and well worth the investment; it would also serve a small restaurant well. The end result is very polished.
The Lello 5030 was purchased as a replacement for a still-functioning Lello 5020. 30 years old and working Gaggia Gelatiera is a vintage Gaggia product. I almost passed up the 5030 because it doesn't have a removable mixing bowl. It's a good thing I didn't do that. The dasher, as well as the rest of the unit, is stainless steel. The mixing bowl is "scooped out" of the unit, preventing ice cream from seeping between the bowl and the stainless steel surrounding it. br>br>In about 20 minutes, the 5030 can make up to 2 quarts of ice cream. I've made ice cream (Philadelphia and custard styles), gelato, and sorbet in the two months I've had the unit, and they've all been delicious. According to an expert reviewer, the 5030's large compressor produces superior ice cream because less air is introduced (overrun) and smaller crystals are formed, resulting in a shorter freezing time (compared to other ice cream makers). I strongly advise you to read this review. br>br>The lack of a removable mixing bowl helps the ice cream freeze faster, which has the benefits mentioned above. Cleaning an integrated mixing bowl takes a few minutes longer, but the improved quality, in my opinion, is well worth the extra time.
Related Products For Lello Musso Pola 5030 Dessert Maker Silver, 2 Quart
