Blast Freezer for Gelato and Pastry
Blast freezing gelato immediately after it leaves the batch freezer hardens the surface, stabilizes height, and ensures a flawless product for display. For storage, freezing to -18°C sets the gelato completely.
When reconditioned at -14°C, blast-frozen gelato returns to a soft, creamy, spatula-friendly texture. For confectionery and pastry, blast chilling to +3°C keeps baked products fresh for 5-6 days. Essential for gelato cakes, Bavarian cream, mousse, single-portion desserts, and all gelato confectionery.
Features
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Control Panel Large display showing temperatures, times, and process status. Controls for refrigeration, freezing, blast freezing, time and probe settings, defrosting. |
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Hinged Evaporator Stainless steel deflector swings open for complete cleaning and inspection. Full access to the interior. |
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Gelato Pan Configuration Racks with pairs of non-tip C-runners and shelves sized for gelato pans. Runners are easily removable and washable. |
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Confectionery Tray Configuration Racks with pairs of L-runners for 40x60 cm confectionery trays. Runners are easily removable and washable. |
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Heated Core Probe Reads product core temperature in real time. Heated element releases cleanly from the product after freezing, even at -18°C. |
Specifications
| Blast Chill to +3°C | Cakes, pastries, muffins, and baked snacks retain freshness for 5-6 days. | |
| Blast Freeze to -18°C (Raw) | Dough and raw pastry maintain cell structure for months of storage. | |
| Blast Freeze to -18°C (Baked) | Eclairs, croissants retain aroma. Defrost in 15-20 minutes at room temperature. |
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