Welcome to Frostation.
Please click here to download the Frostation User Manual 
HOW IT WORKS
The following information will explain in detail, how to set up, plan, make profits and enjoy using this new and exciting Frostation equipment.
The Frostation equipment
This portable ice cream mix-in station is comprised of high polished, stainless steel mix-in tray, ice cream holding module with twin removable, midnight black, granite slabs, linked together by flexible insulated hoses
that connects with snap on quick couplers. A recirculator pumps sub-zero, non-toxic heat transfer fluid (Frostation Thermal Mix) through the flexible lines and the mix-in tray, ice cream holding module. This allows the mix-in tray, ice cream holding module and granite slabs, to maintain freezing temperatures needed to sustain quality ice cream during the mix-in event.
A standard Frostation system is comprised of only the mix-in tray and holding modules (2 modules), but the Frostation recirculator is designed to run up to three Frostation modules. Therefore, the system may be set up with two mix-in trays and one ice cream holding module or two ice cream holding modules and one mix-in tray.
Water management system
Every Frostation tray has two tabs in the back where the operator stands. These tabs are there in case the operator wants to hook up the Frostation water management system, which consists of a water dispenser, water feed lines, drain/rinse pan and water tote, which is used to haul away the waste water at the end of the event. Warm or cold water may be used in the water dispenser. (See water management system spec sheets) <<<click on to go to
Equipment set up
To set up the system in 10 minutes is very simple. Simply set the recirculator next to an eight foot table. Snap the flexible cooling lines to the tray and holding module and then to the recirculator. Place the granite on top of the mix-in tray. Plug in the recirculator and turn it on.
Getting the mix-ins ready
Once the equipment is up and running, it will take approximately 20 to 30 minutes to freeze down to ice cream holding temperature. During the freeze down time, the mix-in ingredients would be placed into two cup size
containers. Typically eight to ten “dry” mix-in’s (Nuts, chocolate shavings, candies, coconut etc.) and three or four “fruit” mix-ins such as chopped
bananas, pineapple or berry’s.
Choosing the mix-in toppings and ice cream
There may be more or less of each topping, depending on what theme is planned for the event. A planner may want to recommend the brides favorite, such as a banana split combination or cookies and cream combo. If it is a corporate event, the ice cream theme may be associated with the patron’s corporate colors. A more traditional mix-in would include a few different ice cream choices, 8 or 10 ingredients or candies and 2 or 3 sauce toppings.
Time to bring out the ice cream
You are now ready to put either buckets or Gelato pans of ice cream into the Frostation holding module. It will hold two, 2.5 or 3 gal buckets.
Example: a chocolate and a mint or vanilla. If you are using Gelato pans, the ice cream holding module will hold two half pans or three pans third pans. Sauce toppings are optional as well and may be part of the
station that you or your customer may finish the ice cream with.
Set up for success
There are several ways to set the mix-in station up to keep things moving along. One efficient way is to have specific portion sized empty cups (example 4 oz.) ready for the patrons in line to grab and fill with their own toppings that are next in line with spoons and tongs for them to access. Once they reach their turn in line, they would simply choose the ice cream they would like and hand the ingredients in the bowl to the operator to incorporate, creating their favorite combination. This moves the line along much faster for larger groups.
If the operator wants more control over the ingredients, they may want to have a sign ready, explaining the selections or combinations available on a reader board, set six or eight feet before the station for patrons to read, prior to their turn at the station. This will at least give them time to think as opposed to waiting for them to select and hold up that line at the mix-in tray.
Once they have arrived at the mix-in tray, they will tell the operator their selections and then the operator will add the ingredients sitting in front of him/her into the ice cream which is available or that the patron has selected. At this point either the operator or the customer will add a sauce topping if desired, depending on your set up. Either is fine, but again, keep in mind traffic flow.
Direct the traffic
Here are a few examples to help manage the flow of your guests. It’s a popular station and they will come running! Be ready to tell them where to begin. You don’t want to start the station off by redirecting your guests.
Guests 50 to 100
Equipment 1 mix in tray and 1 ice cream holding module
Operators 1
The patrons should line up on the side that your Frostation ice cream holding module is positioned so that they may choose their ice cream, prior to standing in front of the mix-in tray.
Guests 100 to 300
Equipment 1 mix in tray and 1 or 2 ice cream holding modules
Operators 2
The equipment may be set up as follows.
Left to right (tray/holding module) or (holding module/tray).
The patrons should line up on the left and the right of the Frostation and keep the flow moving to the center where two operators will serve simultaneously. The operators may elect to have an ice cream holding module on both sides of the mix-in tray for the patrons to select from and so the operators are not reaching past one another.
The equipment may be set up as follows. Left to right (holding module, tray, holding module).
Guests 300 and up
Equipment 2 mix in trays and 1 or 2ice cream holding module (read examples below)
Operators 3 to 4
The equipment may be set up as follows.
Left to right (tray/holding module/tray) (holding module/ tray/tray/holding module) or
(Tray/holding module/holding module/tray)
If the ice cream holding modules are on the outsides of the station and the trays are in center, the lines should begin left and the right of the Frostation at the holding modules and flow to the center and out from the trays.
If the ice cream holding module or modules are set up in the center and trays on the outside, then two lines should begin in the center at the holding modules and flow out to the left and right.
Finally and above all, remember to enjoy your work, have fun and put on
a real show. You will see the satisfaction on the faces of your guests!
