STORAGE CABINETS AND BLAST CHILLERS FORIce cream shop

THE STRENGTH OF COLD TO PRESERVE TASTE AND TEXTURE

Making excellent ice cream in an art combining quality ingredients with the care for every processing stage. However, once made it needs to be suitably stored to keep its properties, as well as its taste and creamy texture, unaltered.

Polaris professional equipment for ice cream shops take into account the specific features of the product they are intended for and are designed and developed to make the work of sector professionals easier.

LINE OF STORAGE UNITS FOR ICE CREAM SHOPS

Specifically designed to be used in ice cream workshops, the refrigerated cabinets of the Cream line allow you to preserve ice cream properly at the right temperature without sudden changes in temperature or the formation of ice, which might affect its structure. A hygroscopic probe, R290 gas and an 85mm thick door are just some of the features that we decided to introduce at Polaris, as they allow you to maintain optimal control over your products.

Moreover, Crema cabinets have IOT 4.0 technology: so you can connect to a Cloud with your mobile device (smartphone or tablet) and monitor the cabinet’s operation remotely.

Learn more about our storage units for ice cream shops

PROFESSIONAL BLAST CHILLERS FOR ICE CREAM SHOPS

Over the years, blast chillers have carved out a space for themselves in the field of ice cream shops thanks to their capacity of preserving the initial product volume over time. Ice cream is a wonderful mix of ingredients masterfully whipped together by adding oxygen. Once it comes out of the batch freezer, without blast chilling the product might ‘go flat’ in a few hours, thereby losing sales volume. With the range of Polaris blast chillers we can create what is technically called ‘crusting’, that is bringing the ice cream temperature to -15°C on the exposed surface of the tub.

Learn more about Polaris blast chillers

This process effectively incorporates the product, closing its pores and preventing air from coming out, as well as the formation of macro crystals. The ice cream mixes can be batched frozen also with the pasteurisation process: first with low pasteurisation at 65°C for 30 minutes, followed by blast chilling at +3°C. Moreover, thanks to the low-temperature cooking feature, you can expand your selection by garnishing your creations with fruit macerated in syrup.