Stoelting Soft Serve Machine Review - Stoelting f. Stoelting F2. 31. Frozen Yogurt Machine. At over $1. 3k per machine, the Stoelting F2. Does the production justify the high price? Challenge accepted.
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As always, I first evaluate the quality of product. I have worked in a frozen yogurt shop that uses Stoelting frozen yogurt machines. I don’t think we carried the highest quality yogurt as far as taste is concerned. The Stoelting F2.
It will transform almost any frozen yogurt mix into a delicately textured frozen treat that is definitely palatable, if not delicious. I give the Stoelting machines definite thumbs up for production quality.
I think the appearance of the Stoelting F2. It has a clear valve body that allows for a clear view of the inner workings of the frozen product. Upon dispensing, you see the product being mixed and dispensed through the valve body in the freezing cylinder. This is uncannily reminiscent of Slurpee machines.
I tend to be on the “love it” side of this look. I like the view of the frozen yogurt being churned up in the cylinders as its being dispensed. The panels are stainless steel and the display panel is digital with a black overlay, which is kind of the norm for modern machines these days. It has an unmistakable and unique look as far as frozen yogurt machines go. It is distinct and I think it is pretty cool.
The use of the Stoelting F2. On the customer end, it operates just as any other quality machine: the blenders are triggered fairly early on the draw, to control the dispense rate, and the handles spring back.
The only downside, which seems minor, but warrants my “least convenient” rating nevertheless, is the deception of the valve body. The valve body is clear plastic, and distorts the opening of the valve.
Almost every time I try to get a sample from a Stoelting machine, I end up getting yogurt all over my hands, unless I bend down and look up at the opening to make sure that I am positioning my sample cup properly. The depth perception of the valve opening is distorted because of the nature of the plastic. Like I said, this is a relatively minor thing. But for such a simple concept of a machine (place cup under dispense valve, pull handle) this seems like something that could have been remedied by a better design.
Worse, on the operator side, the control settings of the Stoelting F2. Too many times when I would work with these Stoeltings, they would seize for no apparent reason, and I would sometimes have to wait a day or 2 just to get someone to fix it. This may be a training issue, but that could be resolved from the outset as well. The blender mechanism has so many parts that it sometimes takes up to 4. These are high- capacity, high- output freezing machines! The Stoelting F2. BTU compressor machine with 2 3- gallon hoppers and 3 liter capacity in each freezing cylinder.
Again, this is a machine that would be a bit too much for me if I were running a self- serve frozen yogurt store with multiple machines. Plus they run at the high end of energy draw: 2. V. This equates to double the energy consumption of some of the more modest machines. Don’t get me wrong. This machine is excellent – well built, with output capabilities overshadowing most others.
Cost: 3/5. Quality (look): 5/5. Ease of use: 2/5. Parts: 4/5. Service: 3/5. Upkeep cost: 4/5. Efficiency: 4/5. Overall: 4/5.
Before You Plant Sunchokes, You Need to Read This Post. What are sunchokes?
Sunchokes are native to eastern North America. They are also known as Jerusalem Artichokes or Sunroots. They are not related to Artichokes, but they are related to sunflowers. The whole “Jerusalem” thing is supposedly linked to the Italian word girasola, which means sunflower.
Sunchokes are a perennial plant that grows six to ten feet tall. While they do have pretty yellow flowers, they are grown for their edible roots. Their roots are high in inulin (more on that below), and can be used raw or cooked. Historically, sunchokes been a valuable food source in Native American culture, especially during late winter when storage runs low and spring crops are not yet available. Plants are drought tolerant, but produce best will a regular supply of water. H of soil best between 5.
Preferred growing temps = 6. F. Cover your soil with an inch or so of organic mulch for easier harvesting and root protection.
Plant in a dedicated bed that can be mowed around for control, or sink barriers into the soil around the sunchokes at least 2. They require 1. 10 - 1.
Light frost increases the sweetness of the tubers. Unlike potatoes and some other root crops, sunchokes cannot be cured and stored. They have a thin skin and dry out easily. I have kept them in container in the refrigerator for a couple of weeks. They keep best in the ground, dug as needed for use. In northern areas, a thick layer of mulch may keep your sunchokes accessible longer, but may also encourage mice or voles to move in and have a snack.
For bigger roots, make sure your plants don’t get too crowded, and ensure they get watered regularly. You can also cut off flower stalks to encourage root growth. Please don’t cut off all your sunchoke flowers!
They flower late in the season, when flower choices are limited for pollinators. How do I Eat Sunchokes?
Sunchokes are edible raw or cooked, including the skins. They are difficult to peel and turn grey quite quickly, so a good scrubbing is a better option. Raw, sunchokes are similar in texture to a water chestnut or jicama. After a light frost, they take on a somewhat nutty flavor. For my part, they taste best raw after a frost. To help prevent browning of sliced sunchokes, soak the tubers in a mix of 2 tablespoons lemon juice (or .
Boiled and mashed – plain awful; in a stir fry, tasty. There are entire websites devoted to sunchoke recipes, but here are a few easy options for you to try. Baked sunchokes – Bake well- scrubbed tubers at 3. F for 3. 0- 4. 0 minutes, until fork tender. Toss with a bit of oil and seasonings before baking for extra flavor. Sunchoke stir fry – Substitute sunchokes for water chestnuts in your favorite stir fry recipe. Steamed sunchokes – Steam whole sunchokes for 1.
Shorten steaming time if cubed or sliced. Serve with butter and a sprinkle of parsley, or a dash of lemon and dusting of nutmeg. Sunchoke chips – Thinly slice sunchokes and drop into hot oil.
Fry chips until lightly browned and drain on a paper bag. Salt and season warm chips to taste. Do Sunchokes Cause Gas?
Sunchokes are loaded with inulin. Inulin is a type of starch that although not digestible by humans, acts as a prebiotic in the digestive tract, feeding our beneficial bacteria.
It's become a widely use filler in many foods to bump up the fiber counts. It also increases calcium absorption in the body, and doesn't spike blood sugar. They have even been nicknamed, “fartichokes”.
I can testify that eating a large portion of boiled sunchokes will give you horrible, gut- racking gas like you have never experienced before. Give your digestive system time to build up the right bacteria to deal with the extra inulin. Readers have suggested a couple of different tips to beat sunchoke gas. One suggested that you eat some sunchokes raw, and don’t scrub all the dirt off. I assume that some soil microbes come with to help aid digestion. Another reader says that harvesting after frost is a big help, as the frost naturally breaks down some of the inulin for you.
A Word of Caution About Growing Sunchokes“Easy to grow” and “disease- free through heat and drought” are code words for “You will Never Get Rid of this Plant!”When I first planted sunchokes, I skimmed over the note in the seed catalog that said “they will spread and may be invasive”. I planted my tubers late in spring, in one corner of a garden bed.
There were nine rather wrinkled little roots, and I didn't think they would all survive. Not only did they survive, they thrived. We tried to harvest the whole patch that first year, but must have missed a few. The next spring they were back, and they were spreading. We tried to keep up eating them, but the fall was muddy and we couldn't get into harvest. By the third season, we had the lovely thicket of 1. As I was digging them in fall, I tossed some damaged roots off into the tall grass away from the garden.
Sunchokes Spread from the Smallest Bit of Tuber. Fast forward to spring. Those root bits haphazardly thrown into the weeds – they've now sprouted into plants. There's a new sunchoke colony. I decide I need to get rid of some of the sunchokes, and invite anyone who would like some to come dig them. Two friends come over.
Four different adults attack the patch. Bushels and bushels of sunchokes are hauled out of the garden. The patch size is reduced roughly by half to start the spring. Time passes. The bed is worked up again by my boys. They remove more sunchokes from the same area that the adults have already gone over. Before I put the transplants in, I work over the same area one more time.
THERE ARE STILL SUNCHOKES COMING UP! This area has been gone over by four adults and two kids, and there are still sunchokes hiding in the dirt. Here's the main patch.
You can see the smaller outliers in the foreground. That area should be clear.
Sunchoke patch. Here's a nice, innocent looking sunchoke seedling. Once we dig it up, we see that this single tuber is trying to regrow an entire sunchoke thicket. Even tiny pieces, no bigger than the tip of my thumb, can regrow entire large, vigorous plants.
They're virtually unstoppable. Weeks later, and I'm still digging up shoots from among my cabbage seedlings. Plan Ahead with Your Sunchoke Plantings. I urge you, do not plant sunchokes in a standard garden bed, or field, or anywhere else you might like to grow other plants at some time in the future. You will spend very large amounts of time attempting to remove them if you do. Plant them in their own area that can be mowed around, to keep them under control. You can also plant them in pots – as long as they are big pots.
Try one tuber per 1. My neighbor says her horseradish plants are the same way. Plant both at your own risk. Maybe they should be planted next to each other, to see which one wins. Alternatively, introduce pigs or chickens into your sunchoke area and let them tackle clean up duty. Jerusalem artichokes make a fine fodder crop. Sunchokes are good for you.
They look pretty, taste okay, and are quite expensive to buy in many areas, if they are available at all. Crazy.) They’re a “perfect” choice for a new exotic vegetable to try. I just wanted to let you know that you're likely to have a lifetime commitment with them once they enter your garden.
Don't say I didn't warn you. Leave a comment to warn other gardeners before they end up fighting them, too. Also, if you could include in your comments roughly what area you are from, that would be great. Some plants will spread in some locations but not in others. Originally published in 2.