Flavour preservation of
the real ice-cream
The creaminess of ice cream depends mainly on the presence of micro air bubbles and ice micro crystals. In order to preserve these special features, ice-cream must be shock frozen as soon as it leaves the whisker. This operation, that contributes also to the formation of ice micro crystals, allows the formation of a thin surface barrier that prevents both product “flattening” and air emission. The final result is a creamy, soft ice cream, ready to be served or stored.
Tecnomac blast freezers have a special shock freezing function for ice cream. Refrigerated cabinets and modular conservation cabinets complete the Tecnomac offer in ice cream sector, granting reliable performances, functional and ergonomic design, innovative technology.