Wellsys Water®’s Post

Chewable ice stands out as a key feature of the i15 and i16 Ice and Water Dispensers, elevating the user experience to a new level. The i15 and i16 models are meticulously engineered to produce this high-quality chewable ice efficiently and reliably, ensuring that users receive consistently excellent ice every time. This feature sets our dispensers apart in the market, making them a preferred choice for businesses seeking to offer a superior refreshment solution. 🧊 Drive Your Sales with Chewable Ice! 🧊 By emphasizing the benefits and uniqueness of chewable ice from the i15 and i16 dispensers, you can attract a broader customer base and increase sales. Consumers are increasingly looking for high-quality, versatile ice solutions, and our products deliver just that. -- If you need any further information, promotional materials, or have any questions, comment below 👇 or reach out to your dedicated sales rep directly! #ice #chewableice

How to clean shower glass: Equal parts white vinegar and distilled water mix. Just add them to a spray bottle, apply to the surface, and wipe with a microfiber cloth. Mild dish soap and rubbing alcohol work well too. #cleanyouroffice #temeculabusiness #niceandtidy #nicentidy #cleanforyou #cleancrew #professionalcleaners #commercialcleaners #nomoredirt #safetyfirst #disinfect #businesstobusiness #B2B

🍦Explore the full capabilities of our well-known ice cream production solutions in the latest product range reel.🍦 Prepare for the new ice cream season with technology that covers all stages, from the initial mix to the final, delicious product. 🍦Freezer - Precision cooling technology for unmatched consistency. 🍦Ingredient Feeders - Seamless integration of mix-ins. 🍦SMART Inclusion Disc - Innovative disc for large pieces of inclusions. 🍦Filling - Accurate, efficient, and versatile for every product. 🍦Molding - Shape perfection for every design. 🍦Extrusion - Advanced technology for high-capacity production. 🍦Wrapping - Reliable, high-speed wrapping solutions. 🍦End of Line - Streamlined automation for flawless packing before cold storage. Ice Cream - The Way You Like It #GramEquipment #IceCreamTechnology

A commonly used #pump in the 🍛 food & beverage ☕ industry is the #centrifugalpump. However, this pump has its 🚫 drawbacks. The impellers in these #pumps cause impingement, which will damage delicate materials and create a drop in efficiency when #pumping fluid over 300 cP. So, if you're moving solids 🌽, highly viscous liquids 🍦, or low shear materials 🥚, centrifugal pumps can damage goods, clog, or fail. On the other hand, using Discflo's unique proprietary, state-of-the-art discpac technology means less wear and more protection 🛡️ for your product. Learn more in this month's blog post: https://bit.ly/47LLstG

# User Guide: Vacuum Emulsifying Mixer for Making Emulsified Body Butter ### Product Information: - Product Name: Vacuum Emulsifying Mixer - Function: Used for making emulsified body butter - Features: Vacuum mixing, uniform emulsification, improved quality ### Content Requirements: 1. Introduce how to properly use the vacuum emulsifying mixer to make emulsified body butter. 2. Provide clear and concise step-by-step instructions to ensure users can easily understand and operate. 3. Emphasize the features and advantages of the vacuum emulsifying mixer. --- Welcome to using our Vacuum Emulsifying Mixer to create luxurious and creamy emulsified body butter. Here is a user guide to help you master the steps and achieve outstanding results: ## Step 1: Preparation 1. Ensure that the Vacuum Emulsifying Mixer is properly installed and connected to power. 2. Prepare the required ingredients and formulation, including base oils, emulsifiers, thickeners, active ingredients, etc. 3. Accurately measure and gather all the ingredients according to the formulation. ## Step 2: Operating the Vacuum Emulsifying Mixer 1. Open the control panel of the mixer and set the operating mode to emulsification. 2. Pour the base oils into the mixing tank and start the mixer. 3. Gradually add the emulsifiers and thickeners while ensuring thorough mixing. 4. Continue mixing until the solution becomes smooth, without any bubbles or particles. ## Step 3: Vacuum Emulsification 1. During the mixing process, make sure to turn on the vacuum pump and adjust the vacuum level to the desired setting. 2. Once the solution reaches the desired level of uniformity, turn off the vacuum pump. 3. Check and confirm that the emulsified body butter does not show any visible bubbles or unevenness. ## Step 4: Adding Active Ingredients 1. Gradually add the active ingredients to the emulsified body butter while simultaneously activating the mixer for thorough blending. 2. Continue mixing until the active ingredients are fully incorporated into the emulsified body butter. ## Step 5: Completion 1. Turn off the mixer and remove the emulsified body butter. 2. Pour the emulsified body butter into suitable containers and seal for storage. Our Vacuum Emulsifying Mixer offers the following advantages: - Vacuum mixing technology ensures a more uniform and higher quality emulsified body butter. - Easy operation suitable for both personal and commercial production. - Durable and reliable equipment that guarantees stable performance over a long period of usage. Whether for personal use or commercial production, our Vacuum Emulsifying Mixer will help you create rich and creamy emulsified body butter. Enjoy the satisfaction of DIY and provide the best care for your skin! sales manager :Camille Chen WhatsApp：+8618898530935 Email: yx008@chinayxjx.com wechat:+8618898530935 website：www.yuxiangmachinery.com

TEST LAB TUESDAY What are we testing in the lab today? – WAFER REGRIND There are three general types of ice cream cones – wafer cones, waffle cones, and sugar cones. Waffle and sugar cones are similar. Both are conical with a pointy tip, but the sugar cone has a flat brim. The makeup of all the cones is similar with the main difference being the sugar content – less than 5% for wafer; over 30% for sugar and waffle. On hot days, the sugar cone is the best option if you want to take your time eating. This is because they are crunchy and won’t get soggy once your ice cream begins to melt. During the manufacturing process, product breakage is typical. And what do they do with the broken cones? Well, they don’t just throw them away. The cones are sent to the grinder to return them to the ingredient blend. Once ground, the mixture is sent to a SWECO Round Separator to remove any larger ingredients or foreign materials. After the separator, the blend is sent to the mixer to join other virgin ingredients. For this lab test, wafer regrind is being screened to test the capability of our round separator to remove larger particles and any tramp material. #SWECO #TestLabTuesday #sift #sifter #screen #screening #screener #separator #separation #IceCreamCones #wafer

𝑭𝒍𝒐𝒘, 𝒑𝒓𝒆𝒔𝒔𝒖𝒓𝒆 𝒂𝒏𝒅 𝒎𝒂𝒕𝒆𝒓𝒊𝒂𝒍 𝒄𝒐𝒎𝒑𝒂𝒕𝒊𝒃𝒊𝒍𝒊𝒕𝒚 𝒂𝒓𝒆 𝒄𝒓𝒊𝒕𝒊𝒄𝒂𝒍 𝒄𝒐𝒏𝒔𝒊𝒅𝒆𝒓𝒂𝒕𝒊𝒐𝒏𝒔 𝒘𝒉𝒆𝒏 𝒔𝒆𝒍𝒆𝒄𝒕𝒊𝒏𝒈 𝒂 𝒎𝒊𝒏𝒊𝒂𝒕𝒖𝒓𝒆 𝒑𝒓𝒆𝒔𝒔𝒖𝒓𝒆 𝒑𝒖𝒎𝒑.  🌞 In the beverage industry, where smooth production lines and consistent quality are sought, it is important to ensure that the pump selected is capable of delivering liquids at the proper flow rate and pressure to each step of the process. 🌠 At the same time, material compatibility is vital to handle a wide range of beverage types without corrosion or contamination. 🌌 In addition to technical factors, we also need to consider the quality and reputation of the brand. Choosing a high-quality pump from a well-known brand will not only provide more reliable performance, but also better after-sales service to ensure the continuous and stable operation of the production line. 🍺 In the beverage industry, choosing the right miniature pressure pump is not only a technical decision but also a strategic choice about quality and efficiency. 🥃 #beverageindustry #BODENFLO #pump #productquality #bestseller #pumps #brandreputation #beverage #efficient #productivity #solutions

Filtration can be found in many aspects of everyday life, such as a strainer filtering away tea leaves while brewing a cup of tea. Since the tea leaves are bigger than the pores of the strainer, they cannot pass through and are thus separated from the hot brew. What if there was a need to filter tiny particles 107-8 times smaller than a tea leaf? Continue reading at https://lnkd.in/g_EAvt2p Since 1968 Vorti-Siv has been a leading manufacturer of the highest-quality sieves, screens, separation equipment and self-cleaning filtration systems. Please learn more about our products - https://vorti-siv.com/ #screenindustry #filtrationsystems #industrialfiltration #siftermachines #productionscreens #replacementscreens #industrialsieves #sievemanufacturing #manufacturingindustry

Yesterday was another day where someone has a product to measure that we haven't done recently here. So the first step is to see what is the best way to present this cloudy, syrupy liquid and get a good spectrum. This is a key consideration in #NIR of liquid samples. The sample scatter sets transmission vs reflection and a lot of the things we get are quite mixed in their composition. Why is that? Because all the easy dilute things got done before maybe. Anyway, one of my go to measurement methods is transflectance because you get a decent reflection signal from scattering material and from relatively clear liquids. It makes it easier to get the spectrum on scale no matter what is going on. And the second part is what accessory to use to gather the spectrum. Personally, I am partial to using cheap disposable containers that are made in quantity for other things. One example is those 2 oz souffle cups that dips and sauces come in. Those things are so cheap that we sell them by the thousands in a case. There is no way we could manufacture a custom part at anything like that cost. Yesterday, it was an aluminum weighing dish. You can get those in lots of sizes and at modest costs. The reflective bottom isn't perfect, but then we are looking for diffuse reflection anyway. And, you can toss or recycle them without cleaning. It turns out that washing things is a problem in NIR because the water signal is so strong you can see that surface layer of it if it hasn't dried completely. So, part of the measurement question is: What simple and inexpensive way can we present the sample? Yesterday's answer was: aluminum weighing cups. We even have a holder, designed by my colleague Barry Lookis, that works holding them for hot oil samples. NIR has all these technical aspects, but simplicity and practicality are where we can spend the technical gains and make someone's life a bit simpler. Not breaking and washing dishes is way up on my list of being simpler.

If you are just starting out, you should be aware that there are two primary types of pre-infusion: passive and active. Pre-infusion refers to the crucial initial interaction between the brewing water and the coffee bed, setting the stage for the main extraction process. The basic meaning for passive pre-infusion is that you have no real control over flow rate. Passive pre-infusion is the more commonly used approach. In one method, the control over flowrate is limited to a binary choice between water pressure being on or off. While you might have some influence over the duration of restricted water flow, there is no intuitive pressure control. Unfortunately, when you turn off the brew valve it creates a siphon that drains off some of your extracted coffee. Regrettably, this type of passive pre-infusion is obviously considered counterproductive to achieving the desired taste in the coffee. Despite its drawbacks, many equipment manufacturers still employ passive pre-infusion as a popular and convenient option. If we can assist you in finding the right equipment to employ in your business, just let us know. Thanks for the image Austin Distel. #espressobuyingtips #espressoequipmentsolutions