The Large Waffle Cone Maker is designed with a combination of stainless steel and aluminum plates. The main body size is 450×350×300mm, the baking plate size is 24.9×24.9cm, the heating system is embedded with 18×17.5cm heating tubes, the upper and lower plates are made of aluminum plate + Teflon coating combination, and the right side of the panel is equipped with a switch, temperature control knob and timing knob, which can be adjusted between 50-300℃, and the time range is 0.5 minutes. It is a commercial electric heating device specially designed for making multi-grid waffle crusts or ice cream crisps.

1. Thickened Teflon non-stick baking tray: stable demoulding, easier cleaning

The baking area of the Large Waffle Cone Maker uses an aluminum alloy mold with a high-temperature Teflon coating, which can achieve rapid heat conduction and long-lasting heat preservation. The Teflon coating has excellent non-stick properties, and the crust will not stick or burn even if used continuously for a long time. The multi-grid design baking tray can output multiple standard-sized waffle crisps at one time, with clear structure and uniform color.

More importantly, Teflon is a food-grade safety material that can withstand temperatures above 300°C without releasing harmful substances, ensuring food health. In terms of cleaning, compared with traditional cast iron or uncoated baking plates, this machine only needs to be wiped with a soft cloth dipped in warm water, without the need for additional scrubbing or high-temperature steaming, effectively saving kitchen manpower, extending the life of the Large Waffle Cone Maker, and improving store operation efficiency.

2. Efficient temperature control system and timer: Accurately match various batter recipes

The Large Waffle Cone Maker has a built-in temperature control knob and timing device, which supports free adjustment between 50°C and 300°C to meet the recipe requirements of different raw materials, sweetness, and humidity. For example, high-sugar recipes are more suitable for low-temperature slow baking to ensure that the outside is crispy and the inside is soft and not burnt; while thin crispy crusts can be baked quickly at high temperature to increase the crisp taste. The 0~5 minute timer design supports accurate time control for each batch and reduces human operation errors.

This manual knob structure is intuitive and easy to understand, suitable for rapid employee training, especially in chain dessert or milk tea stores. Whether a novice operator or an experienced master, they can easily set the appropriate temperature and time to ensure uniform products. For seasonal changes, the temperature setting can also be flexibly fine-tuned to cope with the baking effects caused by room temperature differences.

3. Safety structure detail design: stable operation and longer service life

Large Waffle Cone Maker has also made multiple optimizations in terms of overall structural safety. The upper and lower cover connection wires are protected by stainless steel wrapped hoses to effectively prevent high temperature aging or accidental touch from causing wire damage, extending the service life of the equipment. The connection between the aluminum plate and the stainless steel is reinforced with bolts to ensure a smooth and non-shaking process during the flipping process and more stable operation.

The four corners of the Large Waffle Cone Maker are equipped with non-slip rubber feet, which can keep the equipment from sliding or tilting even if the cover is opened and closed multiple times during the baking process. With the balanced design of the baking tray hinge, it will not loosen or deform even if used at high temperature for a long time, maximizing the safety of the operator.

1. Ice cream shops and cold drink shops

In various cold drink and ice cream shops, waffle cones are a classic combination, carrying customers' delicious expectations of "crisp, fragrant, hot and cold blending". Large Waffle Cone Maker can batch produce multiple layers of crispy crust with consistent size and stable crispness. Standard cones can be made by simple hand-rolling or mold forming.

Large Waffle Cone Maker has fast delivery speed and even baking, which is suitable for dealing with peak orders in summer. Matcha, chocolate, vanilla powder and other flavors can be added according to taste requirements to make customized cones with store characteristics. Combining the store LOGO paper tray with its own packaging can effectively increase the brand premium and improve customers' awareness of product professionalism and freshness.

2. Street food stalls and handmade dessert stalls

For the early stage of entrepreneurship or mobile dessert stalls, Large Waffle Cone Maker is a core equipment with great cost-effectiveness. The whole machine is moderate in size and power adaptation (1.5KW). It does not require a special three-phase power supply and can operate with an ordinary 220V socket, which is highly adaptable. In markets, night markets, food exhibitions and other occasions, on-site baking demonstrations can quickly attract customers to stop and experience.

Large Waffle Cone Maker can be used quickly without much training, and is suitable for novice entrepreneurs. It can flexibly control temperature and time to produce crispy rolls, dessert bases, ice cream companions and other forms, increasing the diversity and added value of stall products. Visual displays can be used during operation, such as crispy roll production demonstrations and seasoning powder sprinkling links, to create an interactive consumer experience.

3. Baking training classes and food R&D studios

Baking schools and dessert R&D studios often need stable, controllable, and easy-to-clean small electric heating equipment when conducting formula testing, course teaching or trial production operations. Large Waffle Cone Maker has the advantages of high temperature non-stick, uniform heating, and fast baking, which is very suitable for making waffle skin products in the experimental stage.

In the course, Large Waffle Cone Maker can be used to demonstrate knowledge points such as batter preparation, baking molding, and the impact of temperature regulation on the finished product, which improves the fun and practicality of teaching. R&D institutions can use its control accuracy to compare the effects of different variables such as fat and egg content on the crispy taste and demolding state, and assist in the new product development process.