Gelato Shop · −18 to −60 °C
Deep Freezer for gelato shop
Hard-top chest freezers that hold hardened gelato pans and tubs at −18 to −20 °C between production and display.
Once a batch is made and hardened, it needs stable storage until it goes into the display. A hard-top chest freezer holds a lot of pans in a small footprint, keeps cold air inside when opened, and its insulation protects low-overrun gelato through a short power cut. Keeping storage separate from the display means the display can run at serving temperature without compromising the stock behind it. Steady storage is what keeps gelato smooth.
How to configure it
- Hold storage freezers at −18 to −20 °C and keep a thermometer inside.
- Organise pans by flavour and date and use lids to protect the surface.
- Temper pans gradually before moving them into the display.
- Put storage freezers on backup power ahead of the display.
Mistakes to avoid
- Putting freshly churned gelato straight into the storage freezer without hardening, which forms coarse ice crystals.
- Opening the lid repeatedly to find flavours, warming the top layer of every pan.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for gelato shop
- Undercounter RefrigeratorA counter-height chiller beside the batch freezer for ageing pasteurised base and holding fresh fruit, dairy and nut pastes within reach.
- Reach-in RefrigeratorAn upright chiller for larger gelaterias that age bigger quantities of base and keep stocks of milk, cream and fresh fruit.
Other businesses using deep freezers
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