The Blast Chiller in the Ice Cream Shop: The Secret to Keeping Ice Cream Fresh and Creamy for Longer
- shopcsgonline
- 3. Juni
- 3 Min. Lesezeit
When it comes to artisanal gelato , freshness and creaminess are everything. Every gelato maker knows that the success of a good gelato depends not only on the quality of the ingredients, but also on the ability to preserve its structure over time. And this is where the blast chiller comes into play, a fundamental tool for obtaining better, more structured and easily preserved gelato.
The past: how ice cream was made before the blast chiller
If we look back, ice cream makers did not have today's technology. Ice cream tubs were stored in refrigerators or cold rooms at -20°C, in environments where humidity and condensation were difficult to control. Ice cream conservation was less precise, and the variety of flavors was limited. Ice cream was prepared that, as the hours passed, lost its freshness and creaminess.
Today, with the advancement of technology, ice cream makers no longer face the challenge of how to preserve ice cream without compromising its quality. The blast chiller is the answer. This tool allows you to cool ice cream quickly and efficiently, preserving its structure and creaminess for longer, without the use of chemical additives.
How does the blast chiller work in an ice cream shop?
The blast chiller is a fundamental tool for ice cream shops, a device that acts as an ultra-high-performance refrigerator, capable of lowering the temperature of ice cream quickly and efficiently. Thanks to the power of its fans, cold air is distributed evenly, preventing condensation and maintaining the quality of the product intact.
During the positive blast chilling process, the ice cream is rapidly cooled from high temperatures (+90°C) to +3°C in a very short space of time. This process minimizes the risk of alterations in the consistency and flavor of the product, preserving its original characteristics.
In the case of negative rapid freezing , the ice cream is further cooled until it reaches a core temperature of -18°C.
The speed with which the blast chiller reduces the temperature prevents the ice cream from crystallizing and promotes the formation of micro-ice crystals. This guarantees a smooth, compact and creamy texture, distinctive characteristics of a high-quality artisanal ice cream, which is perfectly preserved over time.
Why is a blast chiller essential for perfect ice cream?
The key to perfect gelato is the balance between air, water and ice crystals . When the gelato comes out of the batch freezer, not all the water in the mixture is frozen. Some of it remains liquid and, if not treated correctly, this water can crystallize into large ice crystals that, over time, ruin the structure of the gelato, making it grainy and lacking its typical creaminess.
Even if the ice cream is sold during the day, it is still recommended to use the blast chiller for a quick passage immediately after the churning. In just 8-10 minutes, the blast chiller will prevent the surface of the ice cream from melting, creating a surface barrier and maintaining its compactness and creaminess even in the hottest hours. This quick treatment also helps to preserve the appearance of the ice cream, which will remain stable and well structured, without collapsing noticeably.
What is the purpose of the blast chiller in an ice cream shop?
Blast chillers are ideal for ice cream parlors that produce ice cream in large quantities, but also for those who want to offer consistent quality. The blast chiller allows you to produce cold pastries, cakes, semifreddos, sticks, jars, single portions, ice lollies and to freeze selected seasonal fruit , which can be used all year round to prepare fresh ice creams and sorbets.
The use of the blast chiller is also particularly useful for those who want to increase the variety of ice creams offered, reducing waste and improving conservation. For ice cream makers who want to make a leap in quality in their production, the blast chiller is certainly an investment that makes the difference.
Why choose the blast chiller in the ice cream shop
The blast chiller in an ice cream shop is an essential investment for those who want to offer ice creams that not only conquer the palate, but remain fresh, creamy and perfect over time. Thanks to its ability to preserve the structure and quality of the ice cream , avoiding rapid deterioration and the formation of ice crystals, it becomes the irreplaceable ally of every ice cream maker who aspires to excellence. In an increasingly competitive market, where every detail can make the difference, the blast chiller is the key to obtaining an ice cream that enchants and leaves an indelible impression.