Ice Cream Equipment / June 21, 2018 / Halle Cowart.
Whether your restaurant is quick-serve or dine-in, you’ve probably already incorporated icecream in some form on your dessert menu. While many turn to a traditional cone or sundae, many restaurants forget to tap into the potential of a gourmet ice cream dessert. From a simple hand-dipped cone to a premium ice cream treat, incorporating summer’s coldest dessert has never been easier.
A fixed paddle scrapes the sides as the canister turns, and in 20 to 30 minutes, the ice cream is frozen (though still soft). It’s the same principle behind the old-fashioned machines, except that, instead of using salt and ice to keep the canister cold, most modern machines use a double-walled canister with a chemical coolant sealed inside.
Freezer Types. Gelato cabinets and ice cream dipping cabinets are pretty common freezer choices, but they vary slightly. True gelato cabinets present gelato in trays in a display case, whereas ice cream is often displayed in tubs. Since gelato is served and stored at a warmer temperature, gelato cabinets are designed to accommodate this. If you serve ice cream out of a gelato cabinet or vice versa, you will probably find yourself serving your product at the wrong consistency. You don’t want to get a reputation for serving melted ice cream or hard-as-a-rock gelato, so it’s best to serve each item from their respective cabinets.
Ice Cream Dipping Cabinets. If you order ice cream in cartons for your ice cream shop, you will need a high quality cabinet that will prevent ice cream from melting as you scoop it out from customer to customer. These ice cream dipping cabinets may have sliding doors that are opened and closed when ice cream needs to be scooped, or they may have an open air cooler that uses high powered fans to circulate cold air while you are scooping ice cream. You may also need to invest in an ice cream freezer or cooler for ice cream storage.