Blast Freezers / Hardening Cabinets

One of the key processes involved in making top quality ice cream is hardening.  The water portion of ice cream freshly drawn at a typical temperature of 22F is only about 50% frozen.  Hardening ice cream is what freezes most of the remainder and "sets" the size of the minute particles promoting better freshness and quality.  Benefits of hardening ice cream include a smoother ice cream texture, better consistency, and longer shelf life.  It can also speed the process of preparing cakes and other frozen dessert specialties.  We offer three models to choosef rom. A single-door –30°F model, a quad-door –30°F model and a quad-door –40°F model.