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Gelato & Ice Cream Making

I Blast Freezer Series

All food cooked and left to cool slowly, to be served later on, loses its finest qualities. The main reason is the extremely high
bacterial growth that takes place while the food is at a temperature of between +65°C and +10°C.

The ProChefs blast chiller makes possible to lower the temperature at the core of foods that have just been cooked, down
to +3°C in less than 90 min., reducing bacterial proliferation and dehydration of the food. The final result is the preservation
of the quality, colour and fragrance of the food, extending its shelf life. All this enables the chef to work with a better
organization and more calmly, leaving more time for creativity.


The creaminess of ice-cream mainly depends on
the presence of micro air-bubbles and micro ice-
crystals. In order to maintain these special
features, ice-cream must be shock frozen as soon
as it leaves the whisker. This operation, besides
contributing to the formation of micro ice-crystals,
permits the formation of a thin surface barrier that
prevents both product “flattening” and air emission.
The outcome is a creamy, soft ice-cream, ready to
be served or stored. ProChefs blast freezers have
a special shock freezing function for ice-cream.