Ice cream, a classic frozen dessert, comes in a variety of flavors, colors and textures. Regulated by the Food and Drug Administration, ice cream is categorized by the amount of air incorporated into the mixture (overrun), the amount of milk fat, amount of butter fat, and the quality of ingredients. These marketing labels include super premium, premium, regular and economy. Super premium uses the purest of ingredients, low air incorporation, and high fat content (14-16%). Premium labels include 12-14% butterfat, low overrun, and high quality ingredients (less quality than super). Regular ice cream meets federal guidelines when it has at least 10% butterfat and less than 1.4% egg yolks. Economy ice cream has the same ingredient percentages as regular ice cream, but is sold at a lower price because it contains lower quality ingredients.
Different types of terms can be used to describe ice cream and how the fat content relates to it. For instance the terms reduced fat, light or lite, low-fat and non-fat, all create ideas of nutritional value. Reduced fat has 25% less fat than the store brand, company brand, or private brand of ice cream. Light or Lite ice cream has 50% less fat or 33% fewer calories than that of the “original” product. Low-fat contains a maximum of three grams of fat per serving. A serving of ice cream as determined by the Food and Drug Administration is ½ a cup. Non-fat means there is much less .05 grams of fat per serving. Ice cream comes in a large variety of flavors, the variety of ingredients contribute to the nutritional value. These ingredients range from healthier fruits and nuts, to candies, marshmallows, and cookie pieces.
 Packaged Chillers Non-expandable (integrated pump tank) 1.5Ton – 20Ton Single / Dual Circuits Single / Dual Pumps |
 SAE Series Modular Chillers Expandable (pump & tank on separate skid) 1.5Ton – 200Ton Single / Dual Circuits |
 SAR Series Split Chillers Expandable (Outdoor Condensing Unit) (pump, tank, evaporator on indoor skid) 1.5Ton – 200Ton Single / Dual Circuits |