Ice Cream

The creaminess of ice-cream mainly depends on the presence of micro air-bubbles and micro ice-crystals.

In order to maintain these special features, ice-cream must be shock frozen as soon as it leaves the whisker. This operation, besides contributing to the formation of micro ice-crystals, permits the formation of a thin surface barrier that prevents both product “flattening” and air emission. The outcome is a creamy, soft icecream, ready to be served or stored. Tecnomac blast freezers have a special shock freezing function for icecream

Applications

The range of Tecnomac machinery covers all sectors of catering,
from the production of bread to the world of catering.