Ice Cream Parlour · −18 to −60 °C
Deep Freezer for ice cream parlour
Hard-top chest freezers behind the counter that hold reserve tubs and boxed products at −18 °C or colder, with a glass-top for take-home packs.
The parlour's stock lives in its storage freezers, and texture depends on holding it cold and steady. Hard-top chest freezers keep the coldest air in when opened, hold a lot of tubs in a small footprint, and ride out short power cuts behind thick insulation. A glass-top chest freezer near the counter suits take-home packs, cones and sticks that customers choose themselves. Neither replaces a dipping cabinet, which serves at a warmer temperature.
How to configure it
- Hold storage freezers at −18 °C or colder; colder storage gives more margin through summer peaks.
- Move tubs to the tempering position the evening before, not straight into the dipping cabinet.
- Organise tubs by flavour with labels on the lid so staff find them quickly.
- Put storage freezers on backup power and keep their lids shut during cuts.
Mistakes to avoid
- Running a storage freezer warmer to make scooping easier, which shortens shelf life and hurts texture.
- Storing tubs on top of each other above the load line, where the top ones soften.
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 ice cream parlour
- Undercounter RefrigeratorA counter-height chiller at the shake and sundae station for milk, cream, sauces, cut fruit and toppings within arm's reach.
- Glass Door Refrigerator / Visi CoolerA compact or single-door visi cooler for bottled water, soft drinks and packaged milkshakes sold alongside ice cream.
Other businesses using deep freezers
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