* The WCB Ice Cream CREAM system provides the benefits of low draw
temperature technology utilizing a more practical approach.

* The CREAM Freezer is a complete system and does not simply rely on
reducing the ice cream draw temperature.

* The objective of ice cream made with a freezer plus a secondary
cooling unit (generically known as “low draw temperature ice cream”) is
to produce finished ice cream with small ice crystal size, small air cell
size and a creamier mouth feel, giving better eating quality and storage
stability. Similar results are obtained with the CREAM System without
the need of a secondary unit.

You want to make better ice cream - not the coldest ice cream!

* The CREAM Freezer utilizes these features:

• Continuous product re-circulation
• Pre-aeration
• Optimum dasher speed selection
• CREAM dasher assembly
• Highly refined freezer control