It is necessary to allow an ice cream mix to age for between 4 – 12 hours, this time allows the stabilisers and emulsifiers time to rehydrate and work efficiently.
If your are planning to produce more than one batch of base mix per day the mix will need transferring to an ageing vat which will keep the mix refrigerated and homogenous, therefore for businesses wanting to produce and store large quantities of product an ageing vat is essential.
The C008 is a floor standing aging vat which offers the answers the requirements of the professional artisan or gelato ice cream producer. Why use an aging vat well quire simply it allows for your finished mix to be stored and aged without the risk of contamination, allowing the mix to be stored at 4°C
Download the equipment specification sheets and call 0800 838896 for help and advice on choosing the right machine for your business…
Features of Aging Vat
- Automatic agitation
- Cyclic mode
- Detachable beater
- Electronic probe
- High positioned spigot
- 20 – 60 litre reservoir
- Easy cleaning