The very first Italian gelato portal, for both gelato makers and gelato lovers
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A gelato-maker needs a constant supply of quality wafers, cones, and tubs. But of course, making hand-made gelato requires a whole range of equipment. The list below briefly outlines the main machinery needed to make, store and present gelato.
Pasteurizing machine A pasteurizing machine is a must in any gelato shop. Pasteurizing provides you with a safe hygienic product, as the bacterial flora in the mix are removed and optimally homogenized.
Batch freezer Batch freezing is the stage when the mixture turns from liquid to solid. The batch freezer blends and freezes the mixture by pumping air into it, thus making the gelato homogenous and creamy.
Blast chillers Batch freezing is followed by blast chilling, which stabilizes the product by rapidly freezing some of the water in it. A high-quality blast chiller can reach temperatures as low as -35°C.
Making, storing and presenting gelato Once you have completed all of the steps, hand-made gelato needs to be kept in refrigerators. There are two types: cabinets and counters (tub units and showcases).
Refrigerator cabinets They can be located either in the workshop or in the store and can be set to above or below zero depending on what they are to be used for. Above zero for keeping raw materials fresh (such as milk, eggs, fruit, etc.). Below zero for keeping trays of creamy hand-made gelato, at a temperature of between -15° and -25°. Some refrigerator cabinets inside the sales point can be set aside for gelato cakes and frozen desserts. There are also various types of counter: glycol tubs, ventilated tubs, showcases, with liquid or air cooling, ventilated or otherwise.
Other equipment required Your gelato shop will also need a cream whipper, immersion mixers, and a planetary mixer, so that you can make and mix whipped products as well as small amounts of gelato mixture.
Products for serving gelato: cones, tubs, and gelato for take-aways
As well as being edible and sometimes delicious, cones are closely associated with the idea of gelato, especially hand-made. Tubs on the other hand are easier to handle. Whereas paper tubs don’t need much looking after, provided you make sure you keep your supplies in a clean dry place, cones need more care and attention, right from the moment you buy them.
Cones can be kept in cardboard boxes, inside closed plastic bags, for 12 to 15 months. They have to be handled with care as they’re rather fragile. Takeaway gelato, meanwhile, is sold in polystyrene cups or tubs, although many parlours have their own personalized designs made for them.
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