Hey y'all. I'm in the market for a batch freezer to produce overrun ice creams, sorbets, gelatos and sherbets. Right now I am looking at the electrofreeze B12 model and the Taylor 220 model. I have used batch freezers in culinary school but it has been a couple years. It is such a large purchase and I could use some suggestions on which machine is better. We go through 24-30 gallons of ice cream a month now and about double that over the holidays. I'll take any advice I can get!