Ice cream on sticks with uniform fruit coating can only be produced with high freezing speeds which are possible with cryogenic gases such as nitrogen. For this purpose, the ice cream blank is first dipped into a bath of liquid nitrogen, whereby the ice cream is cooled sufficiently deep such that when the blank is dipped into fruit sauce, the sauce (sorbet) adheres quickly and evenly.

Then a second bath of liquid nitrogen follows along with further dipping into fruit sauce.

In a third bath of liquid nitrogen, the finishing ice cream on a stick is superchilled so that it can be packed without smearing its surface.

Applications

Undercooling of "Stick-Ice Cream" that allows quick adherence of fruit sauce (sorbets) in full automatic process.

Features and Benefits

• Low investment
• Quick installation