When pink snowflakes fall from Kitty's bow, this shaved ice machine has long gone beyond the scope of ordinary small appliances and has become an emotional bond in countless families. Its core value lies in the perfect integration of Japan's traditional culture and modern safety technology - the 304 stainless steel spiral ice blade breaks down the ice into 0.3mm edelweiss at a speed of 2800 rpm, which is softer than the first snow in Hokkaido; When the strawberry jam is drizzled with a snowy sorbet, and the bow grooves take on the syrup to form a natural heart-shaped pattern, each bowl is a masterpiece of healing aesthetics.
The seemingly dreamy fuselage contains a rigorous German safety logic: the triple protection system forms an impregnable protective barrier - when the cutterhead compartment cover is not closed, the micro switch automatically cuts off the power supply; The motor has a built-in temperature sensor, and the protective sleep will be started after 15 minutes of continuous work; The most intimate is the child lock knob design, which needs to be pressed down and rotated 30° to start, which reduces the false touch rate by 87% compared with ordinary switches. The power core is made of Japanese Mabuchi silent motor, which runs silently at 36dB library level, so that even if you make goodnight ice for your child late at night, it will not disturb your dreams. What's even more impressive is the energy efficiency: three bowls of shaved ice consume only 0.015 kWh of electricity in a single production, which is equivalent to 5 hours of electricity to continuously light up the LED ambient lights on Kitty's ears.
This device redefines the possibilities of home cooking education: when a child turns a cruet in the shape of strawberry candy, the natural fruit and vegetable powder is evenly sprinkled on the ice, instantly transforming into a gradient of cherry blossom pink, matcha green, and clear sky blue. The included 12 themed molds can be used to carve watermelon balls into Kitty heads, and carrot slices can be transformed into bow decorations. The "Food Education Handbook", jointly developed by Japanese dietitians, has turned the production process into a science classroom - by controlling the concentration of syrup