Hiber Gelato Blast Freezers
When your gelato comes out of the batch freezer is it soft, dense and beautiful but after a few hours in the window, has it lost volume and softness?
The rapid reduction of Hiber (in a time of a few minutes, surface hardening) allows the formation of microcrystals that stabilise for several hours all the properties of the product leaving you with perfect gelato for your customers.
With the total freezing of trays (up to -18 ° C at the core in a few hours, total hardening for storage) and hard pieces (showcase cakes, mousse, Bavarian cream, frozen desserts, single portions, ice cream cakes), you can even extend the life of storage for several days.
Soft, creamy, spreadable tenderly: once put up in the window, you will serve your customers a product that will keep all the appearance and taste of freshly made ice cream.
Look through our range of gelato blast freezers and get in contact with us today.
The rapid reduction of Hiber (in a time of a few minutes, surface hardening) allows the formation of microcrystals that stabilise for several hours all the properties of the product leaving you with perfect gelato for your customers.
With the total freezing of trays (up to -18 ° C at the core in a few hours, total hardening for storage) and hard pieces (showcase cakes, mousse, Bavarian cream, frozen desserts, single portions, ice cream cakes), you can even extend the life of storage for several days.
Soft, creamy, spreadable tenderly: once put up in the window, you will serve your customers a product that will keep all the appearance and taste of freshly made ice cream.
Look through our range of gelato blast freezers and get in contact with us today.
