Soft Serve Ice Cream and Energy Savings

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Soft Serve Ice Cream and Energy Savings

SCE’s Foodservice Technology Center showcases the latest in energy-efficient appliances while educating the food industry.

Andre Saldivar, project manager at SCE’s Foodservice Technology Center, inserts a probe into a cup of soft serve ice cream to ensure it maintains a temperature of 21 degrees or less.

A temperature probe is inserted in a cup of soft serve ice cream to ensure it is 21 degrees or colder during a test at SCE’s Foodservice Technology Center.

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Friday, October 30, 2015 - 11:00am

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Clad in white lab coats and blue latex gloves, the three engineers and two assistants run the test with military precision. 

One engineer turns on the spigot, filling a clear glass cup with vanilla soft serve ice cream for exactly 40 seconds. He hands it to another engineer who weighs it, then a third engineer inserts a probe to ensure the temperature is 21 degrees or colder. Each measurement is duly recorded.

The test runs flawlessly. The thick swirls of soft serve beckon, but eating will have to come later. The team must repeat the test 29 more times back-to-back. And then they will do the entire process again three more times — 30 consecutive servings, 40 seconds each, temperature below 21 degrees.

Welcome to Southern California Edison’s Foodservice Technology Center, where eating the food plays second fiddle to the testing of the food equipment.

Read full in story in Edison's Online Newsroom.

Keywords: Energy | Energy Efficiency | Food Industry | Foodservice Technology | Innovation & Technology | Southern California Edison | energy efficiency

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