Why would you ever want to store gelato at -30 f, unless you are producing quantities at a Ben & Jerry's factory level? What size container would you need to use, for it to take 2-4 days to reach -30f core temp in a static freezer? The gelato we made yesterday or this morning is sold by the end of today or tomorrow. We store all our 5 and 7,5 litre containers of gelato at -20c (-4 f). Mind you, serving temp is around -15c to -13c. We reach a core temp of -20c roughly 3 hours after taking it out of the batch freezer, when stored in a regular freezing cabinet. I would expect a blast chiller to achieve this in 5-10 minutes and go directly from batch freezer -> 10 min blast chiller -> display cabinet. If not, what is the point of a blast chiller in a gelato shop? A blast chiller seemed like a good solution for us, but with the information in this video, the choice doesn't seem clear at all. The temperatures mentioned here are all over the place. No mention of serving temps. The time frames of chilling any amount of product from ie -8c (typical temp of gelato from batch freezer) to -15c (typical serving temp of gelato) is not mentioned, if anything, time frames of 6+ hours are mentioned, which makes no sense, as our regular freezer does this in 2 hours. Does anyone in this thread have some real life experience with italian sized gelato containers (360x250mm or 360x165mm), involving realistic temperatures, ie going from -6c/-8c to -15c/-18c?
Thanks for the videos. Should you utilize the blast freezer in the curing step as well? Bringing the temp down faster from 175* to over night refrigeration at 32*, if so what is the best way to do this? Should it be covered in both the curing and freezing steps in the blast chiller/freezer?
i have question sir... im starting taiwanese ice shave business in which the icecream block shuld be hard rock. my question is that can we store the icecream blocks in the Blast freezer for longer time ?
Do the type of freezers affect the amount of overrun in the end product as the normal freezers typically freezes the ice cream slower hence making them melt a little initially and decreases the amount of air capture inside the ice cream.
You are correct - The ice cream should have the same amount of overrun coming out of the batch freezer, but the quicker the ice cream freezes in storage, the less "collapsing" you will see. Hope this makes sense
Please answer my question!! Im in the step of hipotesis and experimentation with ice cream and other stuff. I need to know how could I use my regular freezer(with fridge) and obtain good results with the ice cream. I have a nostalgia ice cream maker, when I remove the ice cream from the ice cream maker I place the ice cream canister in the freezer...I need temp, process, any tip etc....Thank you!!!
@@ScoopSchool Ok. Thank you so much for reply me. In the future I will buy commercial equipment, now work with home equipment 🤣🤷♀️. But you got me out of doubt, thank you so much! 😊
What about storing icecream from the display cabinet. is it necessary to store icecream in a blast freezer when the day ends?? or can you just put it back in a regular freezer
Greetings from Argentina and thank you for these videos! I would like to add something, if you let me. I think one of the major decision variables between these type of freezers is the production rate one has. It's known that we should bring the temperature to, at least, -20ºC (could be less), as far as possible; but we could do it in 5 hours in a normal freezer if we produced, let's say, 10kg of ice cream a day. That wouldn't work for 100kg a day (we would need the blast freezer here or 10 normal freezers for instance). It's not that the normal freezer can't bring the temperature down quick enough, it's that its capacity (cooling speed) is limited for the majority of the production rates a normal business demands. Let me know what you think about what I said. Thank you!
Very informative thankyou. Will the ice cream be creamier/better texture after its been frozen in blast freezer? And off topic..Im trying to make a really good vanilla homemade ice cream with my little machine and get a good texture. But after its been in my home freezer and set properly it loses that freshly churned flavour!! Any tips...thanks
Same in my case....its cuz of the growth of ice crystals due to longer freezing time. This is why we need blast chiller which will quickly reduce the temperature of the product resulting in less ice crystal growth.
@@FinnRenard Actually I have been doing it for 2 years since my comment and customers love it .. the only issue I'm facing is that the shelf life is 2 excellent weeks then quality drops . I'm not saying better than high-fat ice cream but it's lighter and customers love it .. and business-wise it's making good returns.
Here’s your host... he learned to make ice cream at sundae school 🤣🤣🤣
Why would you ever want to store gelato at -30 f, unless you are producing quantities at a Ben & Jerry's factory level? What size container would you need to use, for it to take 2-4 days to reach -30f core temp in a static freezer?
The gelato we made yesterday or this morning is sold by the end of today or tomorrow. We store all our 5 and 7,5 litre containers of gelato at -20c (-4 f). Mind you, serving temp is around -15c to -13c. We reach a core temp of -20c roughly 3 hours after taking it out of the batch freezer, when stored in a regular freezing cabinet. I would expect a blast chiller to achieve this in 5-10 minutes and go directly from batch freezer -> 10 min blast chiller -> display cabinet. If not, what is the point of a blast chiller in a gelato shop?
A blast chiller seemed like a good solution for us, but with the information in this video, the choice doesn't seem clear at all. The temperatures mentioned here are all over the place. No mention of serving temps. The time frames of chilling any amount of product from ie -8c (typical temp of gelato from batch freezer) to -15c (typical serving temp of gelato) is not mentioned, if anything, time frames of 6+ hours are mentioned, which makes no sense, as our regular freezer does this in 2 hours.
Does anyone in this thread have some real life experience with italian sized gelato containers (360x250mm or 360x165mm), involving realistic temperatures, ie going from -6c/-8c to -15c/-18c?
Thanks for the videos.
Should you utilize the blast freezer in the curing step as well? Bringing the temp down faster from 175* to over night refrigeration at 32*, if so what is the best way to do this? Should it be covered in both the curing and freezing steps in the blast chiller/freezer?
I would also like to hear about anyone's experience with this.
i have question sir... im starting taiwanese ice shave business in which the icecream block shuld be hard rock. my question is that can we store the icecream blocks in the Blast freezer for longer time ?
Usually blast freezers are only for short term freezing. I would rotate out into a static freezer that is set at -20 or -30F
Do the type of freezers affect the amount of overrun in the end product as the normal freezers typically freezes the ice cream slower hence making them melt a little initially and decreases the amount of air capture inside the ice cream.
You are correct - The ice cream should have the same amount of overrun coming out of the batch freezer, but the quicker the ice cream freezes in storage, the less "collapsing" you will see. Hope this makes sense
Please answer my question!! Im in the step of hipotesis and experimentation with ice cream and other stuff. I need to know how could I use my regular freezer(with fridge) and obtain good results with the ice cream. I have a nostalgia ice cream maker, when I remove the ice cream from the ice cream maker I place the ice cream canister in the freezer...I need temp, process, any tip etc....Thank you!!!
You can only make as good a product as your equipment. if you are using home style equipment and storage you will not have commercial quality product
@@ScoopSchool Ok. Thank you so much for reply me. In the future I will buy commercial equipment, now work with home equipment
🤣🤷♀️. But you got me out of doubt, thank you so much! 😊
What about storing icecream from the display cabinet. is it necessary to store icecream in a blast freezer when the day ends?? or can you just put it back in a regular freezer
Good question - Its ok to keep in the display cabinet but I would make sure they are covered appropriately
@@ScoopSchool how many days can you keep ice cream in the display cabinet? Even if it's cover.
nice blast freezer ice cream...,thank u sir..,for share your good idea blast freezer ice cream...godbless
Greetings from Argentina and thank you for these videos!
I would like to add something, if you let me. I think one of the major decision variables between these type of freezers is the production rate one has. It's known that we should bring the temperature to, at least, -20ºC (could be less), as far as possible; but we could do it in 5 hours in a normal freezer if we produced, let's say, 10kg of ice cream a day. That wouldn't work for 100kg a day (we would need the blast freezer here or 10 normal freezers for instance). It's not that the normal freezer can't bring the temperature down quick enough, it's that its capacity (cooling speed) is limited for the majority of the production rates a normal business demands. Let me know what you think about what I said.
Thank you!
Marcelo, Great point - Its all about bringing the temp down fast
Very informative thankyou. Will the ice cream be creamier/better texture after its been frozen in blast freezer?
And off topic..Im trying to make a really good vanilla homemade ice cream with my little machine and get a good texture. But after its been in my home freezer and set properly it loses that freshly churned flavour!! Any tips...thanks
Same in my case....its cuz of the growth of ice crystals due to longer freezing time. This is why we need blast chiller which will quickly reduce the temperature of the product resulting in less ice crystal growth.
@@zeeshanrahman5452 I see. I'll have to start saving lol
Do you have any brands/models of blast freezers you recommend?
Tech frost
Thank you chef! 💯 #respect #knowledgesharing
WONDERFUL, THANKS
Thank you!
What about just for pints? Could it come out of the batch maker into a pint and freeze properly in a normal freezer?
Any sized item - Pints, Cakes, Quarts - the whole lot
Thanks
is it possible to blast freeze cheesecakes and moist cakes?
Hey Andrew - yes it is but they must be thawed properly - generally a day or 2 in the fridge.
has anyone tried blast freezing soft serve ? I would like to know if it would help
It what form are you blast freezing it? Pints, Cakes?
@@ScoopSchool I would like to know if blast freezing works on soft-serve pints . I’m also interested to know if soft-serve cakes too.
never freeze soft serve? Have you ever eaten frozen whipped cream? Yeah, it's not nice. Same goes for soft serve. Complete dried out and crumbly.
@@FinnRenard Actually I have been doing it for 2 years since my comment and customers love it .. the only issue I'm facing is that the shelf life is 2 excellent weeks then quality drops . I'm not saying better than high-fat ice cream but it's lighter and customers love it .. and business-wise it's making good returns.
What about Ice cream hardening & holding cabinet VS blast freezer
Why does ice cream need to be moved from blast freezer to storage freezer? Can't it be kept in the blast freezer?