Also it can mean that the first half of the lunch rush used up all the frozen ice cream and it can’t freeze new ice cream instantly. So the later part of a rush

Also it can mean that the first half of the lunch rush used up all the frozen ice cream and it can’t freeze new ice cream instantly. So the later part of a rush period will often have unacceptable soft ice cream. When I ran frozen daiquiri machines it took a lot of finesse to make it through a busy night. Have to constantly manage the temperatures and levels to a nearly absurd precision while doing the rest of your job as well. But the only parameters you can manipulate are material input and material output, there’s no “freeze it faster” button or “store it colder” dial.