Traditional ice cream is one of life’s pleasures; a poor storage can however spoil its taste. Air, light and, above all, temperature have negative effects on the taste, structure and fragrance of this product that is as good as it is delicate. Adopting the right precautions and using the right equipment, the pleasant appearance and organoleptic qualities of artisanal ice cream can be preserved for a long time.
Benefits of blast chillers for ice cream storage
Gelato’s smooth texture depends on the presence of micro-bubbles of air and micro-crystals of ice inside it. To preserve these qualities and the delightful texture, it is necessary to quickly blast the ice cream as soon as it comes out of the ice-cream machine. Once it is taken out of the machine, artisanal ice cream crystallises finely, but as time passes, the crystallines tend to merge and form macro-crystals that deteriorate the texture. These are responsible for the effect of roughness on our mouth and above all for the cold effect that we feel in poorly preserved products. By using blast chillers, we create micro-crystals instead of macrocrystals of ice and a superficial barrier that prevents the product from ‘deflating’ and allowing the air it contains to escape.
How to store ice cream
To maintain volume, creaminess and moisture in optimal conditions, traditional ice cream is stored at a temperature between -18° and -11°. Within this range the interference of water, the element that most influences oxidation and ageing of the product structure, is blocked. Under these conditions, the ice cream can be stored for a few days without the need to use chemical additives for preservation. At a temperature above -11°C, on the other hand, the water becomes mobile and results in the ice cream lacking structure and being too soft: it therefore tends to melt immediately.
The use of refrigerated cabinets and the correct storage temperature allow the freshness and texture of ice cream to be maintained for longer. As days pass, however, the perfect bonds that were created during the whipping process between air, carbohydrates, lipids and water deteriorate. This is why artisan ice cream can only be stored for a few days before it loses its consistency and organoleptic qualities.
ILSA’s refrigerated ice cream cabinets
ILSA refrigerated cabinets from the Neos line are a perfect solution for prolonging the freshness of ice cream and storing it in ideal conditions. They are designed to protect the organoleptic qualities of such a delicate product by maintaining a constant refrigeration yield, even with frequent door openings, thanks to a compensation valve. The ventilation system evenly distributes the cold inside the cell. Different models are available, also with a glass door, capable of guaranteeing a stable temperature between -5/-30°C. The refrigerated cabinets also have great flexibility in the storage of ice cream bowls, adapting perfectly to any type and size. The 85 mm insulation thickness, the high-efficiency refrigerating unit and the hot gas automatic defrosting system, with dissipation of condensation water without the use of electric elements, optimise energy consumption.
