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Blast freezers for gelato and pastry, the best equipment for professionals.
Blast freezing gelato for a few minutes immediately after it leaves the batch freezer hardens its surface. This result in better conservation and stabilises its height giving a flawless product for display.
Blast freezing gelato intended for storage for a few hours freezes it to -18'C, setting it completely. When reconditioned at -14'C, the gelato once again becomes soft, creamy and spatula-friendly.
When making gelato cakes, Bavarian cream, mousse, single-portion desserts, hard pieces and all gelato confectionery, the blast freezer's speed and health assurances make it an essential appliance. Products defrost absolutely uniformly.
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