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Comparison Severin EZ 7405 vs UNOLD 48845

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Severin EZ 7405
UNOLD 48845
Severin EZ 7405UNOLD 48845
from $564.00 
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from $288.20 up to $333.43
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Typeyogurt maker / ice cream makerice cream maker
Ice cream maker operating modeautoauto
Total volume2 L2 L
Number of glasses1 bowl
Specs
Number of programs4
Shutdown timerdigitaldigital
General
Display
Power180 W180 W
Dimensions425x285x262 mm
Weight12 kg
Added to E-Catalogmarch 2021april 2016

Type

Yoghurt maker. This type of device is intended for the preparation of fermented milk products, primarily yoghurt and cottage cheese. Its work is based on maintaining a temperature in the working chamber that is optimal for the activity of lactic acid bacteria (about 38-40 °C). The working volume of yoghurt makers is usually divided into several glasses, which facilitates dosage, and one common bowl is usually intended for making cottage cheese.

Ice cream maker. As the name implies, such devices are designed to make ice cream at home. They may differ in functionality, but the general principle of operation is the same: the ingredients for ice cream are placed in a working container, around which there is a whisk with a coolant (this can be a mixture of ice and salt or a special liquid). During cooking, the contents of the working chamber are mixed to ensure maximum efficiency. The ice cream maker can use a pre-cooled whisk or provide cooling by itself, see "Ice cream maker operation mode" for details.

— Yoghurt/ice cream maker. A combined device that combines the capabilities of both of the above types.

Number of glasses

The number of individual working containers (glasses) of the yoghurt maker. Dividing the total volume into several small containers speeds up the cooking process and facilitates dosage; also yoghurts with different additives can be prepared at the same time in different glasses thanks to this.

Number of programs

The presence of several programs in the device allows you to cook various products without any hassle. The yoghurt maker itself adjusts the right time (and sometimes temperature) for preparing a given dairy product.