Ice Cream Post Freezing and Engagement Applications

Presentation by Jim MarmionAdvanced Gourmet Equipment & Designwww.AdvancedGourmet.com

Post Freezing and Engagement Applications

Introduction

According to a survey of 1,800 chefs done by the National Restaurant Association, Americans prefer fresh/house-made ice cream before any other dessert.

Did you know that fresh/house-made ice cream is going to be the hottest dessert in 2012?

Introduction

Since other presentations already cover the art of making fresh ice cream, ours will focus on how to successfully store, handle, and present the product to your customers.

Introduction

Part I: Blast FreezingPart II: Storage and Tempering

Part III: Presentation and Engagement

Part I: Blast Freezing

• Purpose & Common Names

• Common Types for Artisan UseoUpright Continuous Blast FreezeroCompact Specialty Blast Freezer

• Hardening, flash freeze, shock freeze, blast freeze.• Solidify remaining unfrozen water & any particulates.• Achieve temperature as low as -40°F.• -13°F is stable for indefinite periods without danger

to ice crystal growth.

Purpose and

Common

Names

Common Types for

Artisan

Use

1. Upright Continuous Blast Freezer

2. Compact Specialty Blast Freezer

• Upright 1 or 2 door.• Looks like an upright refrigerator or

freezer.• Has an inner and outer door• 208/230 volt.• It’s usually on at all times.• Can go as low as -40°F.

Upright Continuous Blast Freezer

• It’s used mostly with tubs. • Commonly used with high butterfat/high

overrun products. • Necessary because when high overrun products

are extruded, their consistency is more of a “shake” form.

• Traps overrun and solidifies ice crystal.• Average time 8-12 hours.• Freezes from outside in.

Ice Cream Tub

Upright Continuous Blast Freezer

• Compact countertop.• Looks like a large microwave or

convection oven.• Has a temperature probe.• 208/230 volt.• It’s only used during production cycle.• Can go as low as -40°F.

Compact Specialty Blast Freezer

• Creates a shell to allow for immediate display or selling, or for a short use regular 0°F to -5°F freezer prior to selling.

Compact Specialty Blast Freezer

• Commonly used with low overrun products.• Used primarily with pans rather than tubs (8 liter, 5 liter,

2.5 liter).• Necessary particularly in mounded items.• Hardens the “heart” of water molecule in approximately

10 minutes.

Storage and Tempering

•Safely allows the artisan product to be stored for a period of time without any damage to the ice crystal.

•After hardening is complete, it should be stored normally at -13°F or colder.

•Prior to serving, product needs to be warmed up to make it malleable.

Storage and Tempering

•Move product to a 0°F to -5 °F freezer for a minimum of overnight.

•Can take longer based on product, solids, inclusions.

•Most products serve best between +5°F to +10 °F: ice cream, gelato, sorbets, yogurts, water ice.

•Some products, like Midwestern-style custards are an exception. They extract immediately, and due to density, are served at that same time.

•Soft serve products normally extract between 17°F to 22°F degrees.


• Presentation is the face of your business• We normally decide with our eyes

TYPES OF SHOWCASESTYPES OF SHOWCASES


• Chest Style• Visual Air Over

• Pozzetti


• Most commonly used with tub ice cream.

• Can be placed in full customer viewing or out of

sight.

• 115 volt.

• Walls are refrigerated “cold” usually with a line

around the showcase guiding on how high the cold

air is kept.

Chest-Style Showcases

Chest-Style Showcase

• Dipwells are most commonly used.

• Some have under-door storage compartments.

• Must be sensitive to product shock due to constant opening and closing, with the loss of the cold air each time.


Visual Style Showcase

• Many call it a “gelato” showcase, but it can be used for all products.

• Presents high sight lines to easily view products.

• Most have back up storage underneath display

• 220 volt


• Automatic defrost cycles

• Dipwells not as common

• Though the cold surrounds the product at all times, it’s best to display and sell it in 72 hours.

• Available in straight, curved, and even round


Visual Style Showcase

Pozzetti Style Showcase

• Special tubs with lids

• Associated with “old fashioned” European style

• Since product is enclosed, it can be held at a warmer temperature for a more spreadable technique.


Pozzetti Style Showcase

•Can come in “air over”or glycol

• Glycol allows each flavor to be held at its own temperature for best texture

•Matches best with theatre-style presentation and it’s good for engaging clients.

• Can be stored and sold for up to 14 days

• 115 volt


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Ice Cream Post Freezing and Engagement Applications

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