When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy.
The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work.
FLEXIBILITY: You can freeze the whole tub and store the product in a negative storage unit for later use, or alternatively choose to harden the surface of the product quickly, preparing it for immediate sale.
GREATER PROFITS: The Coldline blast chiller will change the way you work forever. The fast freezing technology allows you to optimise organisation of your work, rationalise purchases, and increase production and profits, thanks to a better use of raw materials, improved work organisation and higher quality of the ice cream.
PLAN YOUR PURCHASES: The blast chiller can be used not only for ice cream, but also to freeze ingredients, raw materials or cake bases. You can freeze products when the price is lower and quality excellent, making them available for a longer time and saving money. You can now purchase greater quantities of product in advance and use it later, knowing that you are continuing to provide a fresh, healthy, natural product.
Blast chilling and deep-freezing cycles can be carried out in 2 different ways:
• manually by setting a user-defined fixed time
• automatically by means of the core probe, supplied as standard with all models
In both cases, the change to positive (+3°C) or negative (-20°C) storage at the end of the cycle, is automatic. You can begin the blast chilling cycle in the evening, before leaving work, and return the following morning to find the product perfectly blast chilled and stored.
Where chill blasting is repetitive for product type and quantity, a customised programme can be memorised with a pre-set time. Simply recall the programme to perfectly chill blast the product, without having to use the core probe.