Mastering Gelato with IRINOX: Quality, Efficiency, and Innovation
IRINOX Professional
Holding cabinets and blast chillers: more freshness and quality of food, less costs and production time.
Gelato is more than a dessert—it's a delicate balance of craftsmanship and science. Achieving the perfect texture, taste, and consistency requires not just high-quality ingredients but also precise temperature control. Without the right preservation techniques, gelato can lose its volume, creaminess, and signature fresh-made appeal in just a few hours.
The Science Behind Perfect Gelato
When gelato leaves the batch freezer at -7/-9°C, it still contains about 30% free water. If placed directly in a display case at -12°C or stored at -18°C without rapid freezing, this water slowly freezes, forming large ice crystals that compromise the texture. The result? Gelato that’s grainy, lacks volume, and loses its smooth, creamy quality.
The IRINOX Solution:
?? Rapid Freezing with IRINOX blast chillers: Quickly freezing gelato to -18°C or -12°C prevents large crystal formation. Instead, free water crystallizes into micro-crystals, preserving the gelato’s original structure and mouthfeel.
?? Perfect Storage: After rapid freezing, gelato can be stored at -18°C for long-term preservation or at -12°C in IRINOX holding cabinets, keeping it ready for immediate sale without compromising quality.
From Batch Freezer to Display Case in No Time
Gelato needs to reach its ideal serving temperature quickly. If inserted directly into a display case at -12°C, slow freezing causes texture degradation.
?? With IRINOX blast chillers dedicated Gelato Freezing Cycle at -12°C, gelato transitions from -7°C to -12°C in minutes, keeping its overrun, volume, and creamy texture intact.
Smart Gelato Regeneration for Flawless Service
Fluctuating customer demand makes it challenging to manage flavor rotation and inventory. Having a flexible solution is essential.
? With IRINOX blast chillers' Gelato Regeneration Cycle at -12°C, gelato stored at -18°C can be brought back to serving consistency in minutes.
Expanding Creativity: Low-Temperature Cooking for Poached Fruit
Innovation in gelato doesn’t stop at freezing—it extends to ingredient preparation. IRINOX blast chillers also supports low-temperature cooking, ideal for creating poached fruit for unique flavor combinations.
?? How It Works: 1?? Prepare fresh fruit bases with sugar syrup. 2?? Portion them into vacuum bags or airtight jars. 3?? Cook in IRINOX blast chillers at a controlled low temperature for about four hours. 4?? Choose to rapidly cool or freeze, depending on future use.
The result? Fruit that remains intact, flavorful, and perfect for variegates, toppings, or unique gelato recipes.
Elevate Your Gelato Business with IRINOX
With the right technology, gelato makers can optimize production, minimize waste, and maintain the highest quality standards.
?? Discover how Irinox can revolutionize your gelato-making process with products like EasyFresh? Next, MultiFresh? Next and CP Next.