Because the molds are comfortably filled in a chilled, ergonomic position.
Because the freezing occurs with the speed and power of a professional blast freezer. In addition, microcrystallization maintains over time the initial characteristics of the original gelato and sorbet.
“With Carpigiani’s machine for creating gelato and sorbets on stick, the production becomes easy, quick and fantastic…..
Easy: because the mold filling is done in an ergonomic position and in an already cold environment.
Quick: because the freezing is done quickly and with the power of blast freezing temperatures.
Fantastic: because the microcrystals maintain the cellular structure intact guaranteeing perfect preservation in time.
FantaStick is also a very effective blast freezer, to be used in ice cream parlours but also to obtain these advantages:
The product hardens just on the surface and it stabilizes the height protecting it from thermal shock when it is put into the display counter.
Keeping the product in the Freezer
With the freezing process at -18°C, monitored by a product core probe, the product stored in the freezer, will keep perfectly.
To expedite and organize the production of ice cream cakes, Bavarian cream, mousse, single-portion desserts, hard pieces, fruit-filled ice cream, etc. …