In artisan ice-cream parlours, where production is geared to daily sales, it is essential to choose high-performance equipment for the proper storage of ice cream. At the end of the day, it is possible to have surpluses, especially when the weather is bad or there are few customers. In such cases, a refrigerated cabinet can prolong the life and quality of the product. Find out how to choose this essential equipment for your ice-cream parlour.
How to store ice cream
When storing ice cream, temperature plays a crucial role in preserving its organoleptic characteristics, flavour, creaminess and volume.
When the ice cream comes out of the ice-cream maker, the temperature is between -8°C and -10°C. To preserve its structure and flavour, the mixture must be shock-frozen to -20°C. The speed of freezing causes the formation of small ice crystals, which give the ice cream a delicate crust on the outside and keep it soft on the inside.
The ideal temperature for storing ice cream is between -18°C and -11°C. At -18°C, the water in the product solidifies and becomes immobile. This thermal condition prevents the ice cream from oxidising and, together with the right mix of technology, ingredients and processes, allows it to be stored for up to 2 or 3 days without losing its properties.
Professional ice cream storage equipment
Ice cream parlour equipment for storing ice cream varies according to purpose and location. To display the different flavours, you can choose between a display cabinet or a fountain. For storage, the product is sealed with special lids and placed in refrigerated cabinets. In both cases, the machines must ensure thermal homogeneity and uniformity inside. Abrupt changes in temperature can affect the structure of the ice cream, causing it to crystallise, which affects its quality and leaves a rough sensation on the palate and tongue.
Another aspect to consider in order to preserve the organoleptic characteristics of the artisan product is the hygiene of the ice-cream parlour equipment and the working environment. Ease of cleaning is an important requirement for the equipment used in the production and storage of this food.
The perfect refrigerated cabinets for ice cream
Refrigerated cabinets are used in the laboratory to store ice cream for longer after blast chilling. The cabinets for ice cream parlours are negative temperature vertical cabinets with a ventilated air circulation system. These models are designed to move the cold around the perimeter of the container and not directly onto the product.
They are more efficient than static cabinets because they provide greater stability and temperature uniformity. When the door is opened, there is no temperature gradient, with cold coming out at the bottom and heat at the top.
In addition, the latest generation of refrigerated cabinets incorporates technologies that make internal cleaning quicker and easier, with automatic defrosting systems to prevent ice build-up.
Ilsa’s NEOS refrigerated cabinets
Ilsa’s NEOS refrigerated cabinets are the optimal solution for storing ice cream. These ice cream cabinets are equipped with a ventilation system that has been specially designed for delicate foods such as ice cream. They guarantee an even distribution of cold inside the cell. They are also equipped with a compensation valve that keeps the temperature constant even when the door is opened frequently.
Amongst the ice-cream parlour equipment, NEOS refrigerated cabinets stand out for their efficiency and versatility. Thanks to their 85 mm thick insulation, they guarantee less heat loss and reduced energy consumption. The single-block refrigeration unit is tropicalised and the automatic hot gas defrosting system allows condensate to be dispersed. NEOS refrigerated cabinets allow for convenient storage of basins and offer a tailor-made solution for every need.
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