Ice cream
Professional blast chillers for ice cream shops
The secret to long-lasting creaminess lies not only in the recipe used but also in the speed with which the cold penetrates the mix after churning. Nuovair’s fast chilling approach stabilises the ice cream immediately, preserving the air trapped inside and preventing the formation of macro ice crystals. The result is a creamier product, with greater volume and a flavour that remains intact, from the workspace to the display.
The difference is in the micro-crystals
You can choose to chill your ice cream at -12°C for immediate sale or to -18/22°C for storage: the rapid freezing times create micro-crystals which ensure the ice cream is always creamy and voluminous, with less overrun.
Organised, efficient production
With Nuovair, ice cream shops can adopt a strategic approach: they can plan production thereby reducing costs and improving the organisation of work and shifts. In addition, savings can be made on the ingredients since raw materials can be frozen in large quantities when they are available at lower prices.
More choice on display
Expand the potential of your workspace: semi-freddo products, single portions, ice cream cakes, mousses… With Nuovair you can store a wider range of products in complete safety and always have them available. Because a richer display means more satisfied customers.
Do you need more information?
If you’d like to discover how our blast chillers can increase your productivity, or if you’d just like more information, complete the form below. Our team will respond as quickly as possible.
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