Ice cream machine a dream for chef who’s gone green

Surjan Singh Jolly using Nemox i-green frozen dessert machine

A piece of kit dubbed the “ultimate green ice cream machine” has gone down a storm with one of the UK’s most sustainable-driven chefs.

Surjan Singh Jolly prides himself on introducing sustainable practice and equipment in his kitchens and all other restaurants that he consults on at a global level as culinary director and CEO of Jolly Good Hospitality.

And he was impressed with the Nemox i-green frozen dessert machine when he was recently given a chance to put it through its paces at Chourangi restaurant in London.

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He said: “We are faced with an overwhelming challenge. We have to be more sustainable and careful with the way we use, and cut down, energy. I’ve gone for a gas-fired tandoor rather than the traditional charcoal. It makes a difference.

“The new Nemox-i-green fits the same parameters and has become part of our family. For instance, I’d love to put it in the middle of our dining room and let customers scoop out fresh spoonfuls of kulfi the minute it is ready. The machine fits perfectly with our ethos.”

Kulfi is a traditional Punjabi dessert made from reduced milk. It has a high fat content and can be flavoured in many different ways.

Mr Jolly said the Nemox is the perfect machine to produce the dish. “All we do is pour in the reduction and the machine chills it to the correct temperature. We then hit a preset button and the machine churns it into the finished dish. It’s easy.”

Kat Cooper, project director at Mitchell & Cooper, the UK agent for Nemox, said the i-green system is suited to making kulfi, gelato and granita during a busy restaurant service.

She said: “Nemox has really created the ultimate green ice cream machine. We have learnt that continuous churning of ice cream and gelato can be bad for the environment and with sustainability at the forefront of everything we do at Mitchell & Cooper, this new improved model, using the propane gas R290 means the removal of harmful hydrofluorocarbons from professional kitchens.

“R290 can also reach lower temperatures faster, resulting in smaller crystals in the gelato or kulfi at the same time, which results in the all-important smaller ice crystal and superior mouth-feel or eating experience.”

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Tags : ice cream machinesJolly Good HospitalityMitchell & CooperNemox
Andrew Seymour

The author Andrew Seymour

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