How is MIDAS different from traditional ice cream makers?
Traditional ice cream makers work by slowly cooling all the mixture until spontaneous freezing occurs throughout the volume. The chilled liquid mixture begins to freeze on contact with the cold canister wall forming a layer of ice cream. The paddle scrapes the ice cream from the canister wall and blends it with the mixture where it melts, cooling the mixture. After 20-30 minutes the whole of the mixture has cooled enough for freezing to occur spontaneously throughout its volume. MIDAS, however, works simply by rapidly freezing the mixture which is near to a cold surface. After only 10-15 minutes all the mixture has frozen onto the cold surfaces. How does it work? The special lid design ensures all the liquid mixture is close to a cold surface. Freezing occurs rapidly at the Canister and Lid walls which are cooled with a technologically advanced FDA approved rapid freezing solution.
