Ice cream and dessert freezing
The freezing problem
Ice cream leaves the mould or extruder soft. It must be hardened fast and evenly, or crystals grow coarse and the texture the customer pays for is gone; novelty shapes must hold their edges through the process.
What fits, and why
Spiral freezers are the hardening workhorse for ice cream and desserts — a continuous spiral carries product through a long, even freezing path in a small footprint, sized by tiers to the output of the forming line.
Equipment for this food
Questions
Single spiral covers most hardening lines at 0.2–2.0 t/h; the double spiral takes larger volumes, 0.5–4.0 t/h, in less floor space. Send your hourly output and product form and we will size it.
The product form (tub, extruded, novelty), target output, and layout constraints. A quotation typically follows within one to two working days.
Tell us what you are freezing.
Send the product, target capacity, piece size and your layout constraints. A quotation typically follows within one to two working days.