Thai Popsicle Maker

What you are really talking about is cycle time. The machine has 40 tubes and we have not had issues so far we typically do four flavors, ten deep have not run out yet.

 

Oh yes the health department inspected me a few times. The question really is whether you are doing a potentially hazardous food. Potentially hazardous foods are ones that require temperature control to be maintained safe such as meats and things that will rot. If you only do non-potentially hazardous foods in your tent the rules are much less strict. If you do potentially hazardous foods you must have a certified food safety manager on staff its about $300 for the study materials and the proctored exam to get that cert which lasts 5 years. This year I am not doing that because my grace period of six months to get the cert has expired and rather than get it I am doing popsicles and baked goods only this summer. As much as I would like to run my grill this summer the charcoal adds up and the smoke annoy the farmers in the booths next to me plus I have not gotten my cert... You will need a hand wash station in any case. Your local health dept should be a great resource to guide and educate you, they helped me get started.

 

Sounds like a good racket

 

Thanks for the info. What are some other potentially non hazardous food items that tend to move quickly?

 

Oh man the Thai Popsicle Machine is killing it this summer! Plus I am running a hibachi grill doing meat on a stick and my wife is also selling baked goods it is great!

 

Baked goods such as cinnamon rolls, cookie pops, cake pops...

 

How many are you able to pump out in an hour?

 

At least 40, probably more.