Keeping an ice cream factory cool
spectrum.ieee.org
spectrum.ieee.org
However, I bet it's also a question he gets asked a lot by people: "do you ever just snack on some of the ice cream yourself?" And the reality squashing the dream would be no, that would be unsanitary, often infeasible given the mechanism and scale, and so on and so forth.
The exception was when a low pressure hose popped open, and squirted food all over my face. The line manager, who has been fiddling with it, said "please swallow that!" as spitting it out would be been much worse. (Having to clean and discard a lot of stuff.)
Once a week or so there would be leftovers in the canteen.
Why not just be cool?
It would be allowed to take food out of the factory area and eat it in the canteen, which is exactly what they did once a week or so. Returning from the canteen to the factory area required putting on different boots, clean overalls and a hairnet, then cleaning boots, arms and hands.
The only real cream in an aerosol can Ive ever seen was in Canada (it probably had sugar) Everything else is vegetable oil.
Which is weird, whipped cream is so easy and so delicious to make at home!
Because the original mentioned a 'tank' not a 'can', I assumed that original comment meant a restaurant grade whipped cream dispenser like eg https://www.amazon.sg/Otis-Classic-Stainless-Whipped-Dispens...
If you are fancy enough to use such a tank instead of a spray can, you would most likely load it with real cream, not sweetened vegetable oil.
(I don't know how likely sweetening of the cream in the tank is.)
They describe it as "whipped cream" in Europe, and there's no way they could do that if it wasn't. The alternative is "vegan whipped topping".
Aerosol cream (“squirty cream”) is a fairly common product in most countries, in my experience. Usually sweetened with some additives and nitrous oxide propellant, but mostly made from real cream.
An example from the UK: https://www.sainsburys.co.uk/gol-ui/product/coffee-shop/anch...
Is that really a thing? I can only speak for here in the US, but all the normal whipped-cream-in-a-can I've seen has cream as the first ingredient. Even Reddi-wip.
Turns out, you can't. There goes that dream.
The reason that is not allowed as a factory worker, is not because the company is cheap, but because of sanitation reasons.
These sanitation reasons do not exist in places that serve ice cream. In many of those, you may eat as much ice cream as you like.
(Source: existence proof.)
While that facility also didn’t let you put your mouth under the nozzle they did have mini fridges lining the walls so you could just grab some ice cream whenever you felt like. New employees gained weight as soon as they signed the contract.
Allegedly also common at Google.
I don't understand what this means...
Now I'm in a place I could afford to do that, but alas, my metabolism can't keep up with the calories. (Sigh).
If I buy it, I eat it, so I don't really buy it anymore. But at least I indulge on special occasions, and even more occasionally make a batch of my own.
Sure, I'm a lot thinner now, which is great. But ice-cream will always be my first love.
I would guess no, given that there was an off-camera flash / hair light… unless the author had some photography experience.
“Also, they ran legacy code written in Dutch—a language Borkowski doesn’t speak.
Borkowski ended up reverse-engineering the machines to figure out their operating systems, then reprogrammed them to communicate with the new data-collection system”
Obviously I understand the programming language part, but all the variables and functions are just "random strings". It's really interesting to me how much that affects my ability to read the vode and make sense of it.
Turns out when my teacher said "use meaningful variable names" that was good advice.
I'd add that if you're too lazy to do that, use pronounceable names. I have no problem with loop counters being x or y or whatever. Just don't make it gedoogenshcpekel.
I reckon they need to do much better at this Unilever innovation centre, and focus more on improving the taste and quality, not just cutting their costs!
Pretty much any ice cream in the UK that isn't a boutique or super-premium brand just tastes like crap by comparison. Why does a country that makes such good cheese (for example) do such bad ice cream?
There’s still a lot of positively phenomenal ice cream brands and varieties available here. But there’s a lot of that garbage too. This edible oil residue that somehow holds its shape even once it has melted.
In the USA at least, to use the name "ice cream", there needs to be a certain density of cream. If the product isn't dense enough, you need to use another name, like "frozen dessert."
The products called frozen dessert are whipped up to contain lots of air. There's several advantages to this for the manufacturer: You can fill the same size container with less material, so you can cut costs. You can also list fewer calories for the same size serving.
The enshittification of our food chain marches on, in the never-ending quest to milk every dime out of the cost of production.
When were eggs legally required to be in ice cream? Philadelphia style ice cream predates modern food regulation.
In the US, for a brand available pretty much anywhere, Häagen-Dazs is decent. Despite the name, it is 100% an American company. They just thought it needed a European sounding name.
While Häagen-Dazs was indeed founded in the US, now days the US operations are owned by Froneri, also based in the UK and the world's 2nd-largest ice cream producer behind Unilever!
Curiously the Häagen-Dazs brand outside the US is owned separately by General Mills, which is a US company.
I didn’t see the Whynter when I was shopping around, not sure if it is sold in the EU?