They subsequently learned that the largest consumer groups of soft serve ice cream were young children and their grandparents. Both groups are significantly more susceptible to serious foodborne illnesses secondary to their underdeveloped, weakened or compromised immune systems. The two members met the next day to explore ideas on designing a device that would retrofit onto the existing soft serve machines. This device, hopefully, would standardize the cleaning process in a simple, quick and predictable manner. They immediately recognized that the engineered device could minimize the human frailty of the current manual cleaning process.
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