Ice Cream Post Freezing and Engagement Applications

Presentation by Jim Marmion Advanced Gourmet Equipment & Design www.AdvancedGourmet.com Post Freezing and Engagement Applications

Introduction
According to a survey of 1,800 chefs done by the National Restaurant Association, Americans prefer fresh/house-made ice cream before any other dessert.
Did you know that fresh/house-made ice cream is going to be the hottest dessert in 2012?

Introduction
Since other presentations already cover the art of making fresh ice cream, ours will focus on how to successfully store, handle, and present the product to your customers .

Introduction
Part I: Blast Freezing
Part II: Storage and Tempering
Part III: Presentation and Engagement

Part I: Blast Freezing
Purpose & Common Names
Common Types for Artisan Use
Upright Continuous Blast Freezer
Compact Specialty Blast Freezer

Hardening, flash freeze, shock freeze, blast freeze.
Solidify remaining unfrozen water & any particulates.
Achieve temperature as low as -40 °F.
-13 ° F is stable for indefinite periods without danger to ice crystal growth.
Purpose and Common Names

Common Types for Artisan Use

Upright 1 or 2 door.
Looks like an upright refrigerator or freezer.
Has an inner and outer door
208/230 volt.
It’s usually on at all times.
Can go as low as -40°F.

It’s used mostly with tubs.
Commonly used with high butterfat/high overrun products.
Necessary because when high overrun products are extruded, their consistency is more of a “shake” form.
Traps overrun and solidifies ice crystal.
Average time 8-12 hours.
Freezes from outside in.
Ice Cream Tub Upright Continuous Blast Freezer

Compact countertop.
Looks like a large microwave or convection oven.
Has a temperature probe.
208/230 volt.
It’s only used during production cycle.
Can go as low as -40°F.

Creates a shell to allow for immediate display or selling, or for a short use regular 0°F to -5°F freezer prior to selling .
Commonly used with low overrun products.
Used primarily with pans rather than tubs (8 liter, 5 liter, 2.5 liter).
Necessary particularly in mounded items.
Hardens the “heart” of water molecule in approximately 10 minutes.

Storage and Tempering
Safely allows the artisan product to be stored for a period of time without any damage to the ice crystal.
After hardening is complete, it should be stored normally at -13°F or colder.
Prior to serving, product needs to be warmed up to make it malleable.

Storage and Tempering
Move product to a 0°F to -5 °F freezer for a minimum of overnight.
Can take longer based on product, solids, inclusions.
Most products serve best between +5°F to +10 °F: ice cream, gelato, sorbets, yogurts, water ice.
Some products, like Midwestern-style custards are an exception. They extract immediately, and due to density, are served at that same time.
Soft serve products normally extract between 17°F to 22°F degrees.

Presentation is the face of your business
We normally decide with our eyes

Chest Style
Visual Air Over
Pozzetti
TYPES OF SHOWCASES

Most commonly used with tub ice cream.
Can be placed in full customer viewing or out of sight.
115 volt.
Walls are refrigerated “cold” usually with a line around the showcase guiding on how high the cold air is kept.
Chest-Style Showcases

Chest-Style Showcase
Dipwells are most commonly used.
Some have under-door storage compartments.
Must be sensitive to product shock due to constant opening and closing, with the loss of the cold air each time.

Visual Style Showcase
Many call it a “gelato” showcase, but it can be used for all products.
Presents high sight lines to easily view products.
Most have back up storage underneath display
220 volt

Automatic defrost cycles
Dipwells not as common
Though the cold surrounds the product at all times, it’s best to display and sell it in 72 hours.
Available in straight, curved, and even round
Visual Style Showcase Part III: Presentation and Engagement

Pozzetti Style Showcase
Special tubs with lids
Associated with “old fashioned” European style
Since product is enclosed, it can be held at a warmer temperature for a more spreadable technique.

Pozzetti Style Showcase
Can come in “air over”or glycol
Glycol allows each flavor to be held at its own temperature for best texture
Matches best with theatre-style presentation and it’s good for engaging clients.
Can be stored and sold for up to 14 days
115 volt

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Ice Cream Post Freezing and Engagement Applications

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