The Zerolon Scoop is an ideal solution wherever highly chlorinated or high-mineral content water is present. Each scoop is Hardcoat Anodized and sealed with , reducing oxidation and corrosion risk. The unique heat conductive fluid inside of the handle warms the scoop and helps it glide through ice cream. Color coded end caps allow for easy size recognition. Each scoop provides 20 percent more volume of ice cream by avoiding compression. Designed for right or left hand use. 3 ounce portion.
- ICE CREAM SCOOP QUALITY: Offering great quality Zeroll has been the ice cream scoop of choice in homes and ice cream parlors since 1935 This handy kitchen tool carves out plump round scoops of ice cream
- UNIQUE ZEROLL DESIGN: The unique heat-conductive liquid in the handle uses the natural warmth of your hand to make for smooth and effortless scooping and easy release
- KITCHEN ESSENTIAL: The improved aluminum alloy helps resist oxidation and corrosion
- SCOOPING MADE EASY: The easy-to-use one-piece design has no springs to replace and is designed for right or left-hand use
- CREATING THE BEST SCOOP: Color-coded blue end cap is a portion size of 3 oz/ ounces 24 scoops per gallon Zeroll scoops create a bigger looking portion by eliminating compression which gives you 20 percent more volume of ice cream per gallon
- ICE CREAM SCOOP QUALITY: Offering great quality Zeroll has been the ice cream scoop of choice in homes and ice cream parlors since 1935 This handy kitchen tool carves out plump round scoops of ice cream
- UNIQUE ZEROLL DESIGN: The unique heat-conductive liquid in the handle uses the natural warmth of your hand to make for smooth and effortless scooping and easy release
- KITCHEN ESSENTIAL: The improved aluminum alloy helps resist oxidation and corrosion
- SCOOPING MADE EASY: The easy-to-use one-piece design has no springs to replace and is designed for right or left-hand use
- CREATING THE BEST SCOOP: Color-coded blue end cap is a portion size of 3 oz/ ounces 24 scoops per gallon Zeroll scoops create a bigger looking portion by eliminating compression which gives you 20 percent more volume of ice cream per gallon
