Your ice cream comes out of the whipping machine soft, dense and offers excellent quality, but does it lose volume and softness after just a few hours in the display unit? Hiber’s blast chilling (surface hardening in just a few minutes) causes the formation of microcrystals, which stabilise all the properties of the product for many hours and increase the possible height of the decorations.
With the total deep freezing of tubs (down to -18°C core temperature in just a few hours; total hardening for storage purposes) and harder items (cakes for the display unit, mousses, cream-based pastries, frozen puddings, individual portions, ice cream cakes, etc.), preservation can even be extended to several days.
Soft, creamy and tender for serving: after ‘regeneration’ in the display unit, you will be able to serve your customers a product with all the look and flavour of freshly made ice cream.