3 Crucial Steps of a Commercial Ice Cream Machine

An ice-cream selling a range of gelatos is most popular outlet for desserts. A good gelato display freezer, displaying the ranges of gelatos available would double the flow of customers. For all this to happen a good gelato is to be made which can be displayed.

A Gelato is simply an Italian name for ice-cream, but in modern cookery world it means an Italian styled ice-cream which is considered to be healthier than a typical ice-cream. To make a good gelato, good quality raw products should be used. A commercial ice cream machine which makes gelato performs the following basic three steps.

The different processes performed by this machine are:

• Pasteurization: It is a heat treatment done to ensure safety of raw products and to prolong gelato’s life. The liquid is heated to an elevated temperature and is kept at that temperature for a pre-defined time and then cooled down rapidly before storing at a maximum temperature of +40C.
• Homogenization: Continuous stirring of milk, sugar and natural flavoring as the mixture freezes is a vital step in gelato making. A mixer is generally used to produce a homogenized mixture which acts as the base. It also helps in mixing of any solid fibrous element into the mixture.
• Production: The machine incorporates air into the mix and begins to freeze as the base comes in contact with sides of cylinder. Tiny crystals are formed which give the gelato a beautiful smooth texture.

Smooth mixture of gelato is extracted at a temperature of -70C— -90C and placed in a freezer which reduces mixture’s temperature to -120C as fast as possible. This cooling helps in restoring the taste and texture while serving. Prepared gelatos can be stored in the special cabinets especially designed for this process.

There are many options available online to choose from.