Ice Cream
Flavour preservation of
the real ice-cream
The importance of micro air bubbles and ice micro crystals for a perfectly creamy 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.
Some of our products suitable for ice cream
CVS GEL
CVL GEL
