Make your homemade ice creams and Gelato’s last longer in the deep freeze…

Do you take the time to make your own ice creams and gelato? Would you like it to have a better shelf life in your storage freezer?

Blast Freezing it in an ISA Zero Blast freezer could be the answer!

When you churn ice cream in a batch freezer, the dispensed product is only usually about minus 7 or 8 degrees centigrade. This is much warmer than the ideal serving temperature of -14/-16ºC or the storage temperatures of below -20ºC.

If you’re looking to serve Italian style soft paddled Gelato then this temperature is fine, but you’ll only have a short period of time to sell it as your ice cream will melt and collapse quite quickly. If you want to have a decent shelf life, especially if you transport your product to different locations, then you need to lower the temperature of your freshly churned ice cream as quickly as possible.

As your ice cream solidifies, ice crystals form within the structure. The faster you chill the item the smaller the ice crystals and the smoother the finished product. This increases the quality and also the long term stability when its stored. If the product takes a long, uneven time to freeze the ice crystals can become much larger creating a slightly icier finished product.

A good storage freezer will usually be sufficient for operators starting out but ideally a blast freezer should be used. Blast freezers ferociously chill products as quickly as possible down to temperatures as low as -30ºC. These low temperatures keep ice crystal formation to a minimum improving product quality and maximising storage life. They can also be used to make ice cream lollys, gelato cakes and much more quickly and efficiently.

Contact the Taylor UK sales office on 0800 838 896 to find out more information on the range of Zero Blast Freezers from ISA.