Taurus Rowzer Plus Frozen Food Processor with 18 Beakers

The Taurus Rowzer Plus is a frozen food processor designed to work directly from deep-frozen ingredients, producing individual portions of ice cream, sorbet, mousse, soup, sauce, or purée without any thawing. The process is straightforward: ingredients are prepared, placed into the beakers, topped with liquid, and frozen solid before service. During service, the beaker is fitted to the machine, a portion count is selected, and the unit shaves a micro-thin layer from the frozen mass using a high-precision blade to produce a smooth, consistent result. Any remaining contents stay frozen in the beaker and can be returned to the freezer for later use.

In a working kitchen, this approach offers useful portion control and consistency. Because each beaker is prepared in advance and frozen, the actual service step is quick and repeatable — a meaningful advantage on a busy dessert section or a small à la carte operation where made-to-order textures are expected. The blade action preserves colour and aroma well, which is relevant when working with fresh fruit or herb-based preparations.

• Produces individual portions directly from frozen — no thawing or pre-softening required
• Suitable for ice creams, sorbets, mousses, soups, sauces, and purées
• Unused contents remain frozen in the beaker and can be stored for later service
• Consistent results support portion control and reduce waste
• Compact footprint suits kitchens where counter space is limited

The unit is electrically powered and compact enough for most countertop positions, though the 22.5kg weight means the installation point should be assessed for stability and bench strength before setting up. This is not a high-throughput bulk processor — it works in individual portions, which suits operations running a structured dessert menu rather than those needing continuous high-volume output.

The Rowzer Plus is well suited to restaurants, hotel kitchens, and specialist dessert or ice cream operations where quality and presentation matter and where service volumes are manageable rather than very high. For sites with greater throughput demands, it is worth discussing whether a higher-capacity solution would be more practical. If you would like to talk through how this would fit into your kitchen's workflow, the team is happy to help.