Ice production

From laboratory to machine: we are at home in the world of ice cream.

After the area for delivery and removal of the ingredients, preparation follows in the pasteurizer. This is followed by weighing and mixing before the ice cream mass goes into the ice cream machine and then into the blast freezer. From the preparation with pasteurizers as well as mixing and emulsifying equipment, to ice cream machines and soft ice cream machines, to storage in ice cream storage cabinets and blast freezers, we are your technology specialist.

Did you know that ice cream should be stored at least -18°C for quality and hygienic reasons? We can offer you modern and functional display cases for the attractive presentation of ice cream and pastries. In special ice cream storage cabinets, which in contrast to gastro refrigerators have special dimensions for the ice cream containers, the mass is stored until it is presented in the display case. Here your ice cream is stored airtight and therefore ages much more slowly. The empty containers return to the laboratory for cleaning and are then stored in the warehouse for further use.

When planning an ice cream laboratory, we match the production cycles and the range of products to the production capacities of the individual machines. We also pay attention to compliance with hygienic requirements.