Blast chillers are best for hard ice cream and for the preservation of ice cream for longer durations. Ice cream comes out of the batch freezer at a temperature of +19°/+16°F; at this point it still contains 30% water, which is responsible for rapid aging. Instead, shock freeze at 0°F or +10°F; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure.
While not technically a soft-serve ice cream, gelato certainly is a more delicate frozen treat. Serve gelato, sorbet, and Italian ice in these specialized dipping cabinets. Gelato is typically displayed in rectangular drop-in pans within the case, and these pans can be switched out and rotated as needed. Top each pan with a label, and you’ve got yourself a well-organized gelato display!
Dipping cabinets are a staple item for any restaurant, cafe, or ice cream shop serving hard ice cream. Visual dipping cabinets typically have sliding glass lids for quick access to product while allowing for customers to easily view product without opening the lid. Horizontal dipping cabinets feature a stainless steel top with dual access removable lids (good for both storage and display), while chest freezers are perfect for storing extra gallons of ice cream after your initial bulk purchases.
Soft serve ice cream machines can serve soft-serve ice cream, frozen yogurt, and custard. There are pump fed and gravity feed units, each with it’s own benefits and drawbacks. Soft serve ice cream machines are available in two models: Countertop, which is best suited for small operations with only a single flavor; and floor, which can vary in size but also bring with it the potential added benefit of twist flavors in addition to single flavors as well.