There are basically two types of ice cream freezers, those designed for self-serve ice cream products sold to customers, and those designed for “dipping” service for ice cream parlours and gelato shops. This is important in self-serve novelty freezers or open displays because they are accessed more frequently and therefore you have to keep ice cream stored below the freezer line to avoid thawing. Those crystals create an unexpected, unpleasant crunch.Īlthough the ideal serving temperature is higher, the solid hard ice cream is always best for consistency that keeps it smooth at serving temperatures. As mentioned, when ice cream defrosts, ice crystals form which ruins that smooth creamy texture your customers crave. This ensures the ice cream remains frozen and solid. The Ideal Temperatureįirst and foremost ice cream should be stored between -12 and -24 degrees Celsius. To ensure you are serving or selling the highest quality ice cream, use these tips to choose the right commercial freezer for your business. Ice cream that melts even slightly, forms ice crystals when refrozen.

Ice crystals can ruin the smooth, creamy texture of ice cream and frozen dairy products are a direct result of fluctuating temperatures. Ice cream is perishable, and its contents can become compromised if the temperature slightly dips or rises. While it might seem the term “fresh ice cream” is an oxymoron, if you know anything about ice cream you know it can get stale pretty fast.

Ice cream freezer