Every time ice cream softens and refreezes, ice crystals grow and the texture turns grainy. A few everyday habits keep quality where it belongs: at the heart of every customer experience.
Keep the temperature steady
Ice cream is happiest at −18 °C or colder, and steady matters as much as cold. Check the freezer’s thermometer at opening and closing, and note it down so you can spot drift early.
- Keep the freezer away from direct sunlight, ovens and other heat sources
- Leave space around the unit so it can breathe
- Have it serviced regularly, before small problems become melted stock
Respect the load line
Most display freezers have a load line marked inside. Packs stacked above it sit outside the cold air and soften. Fill to the line, not over it, even on busy days.
First in, first out
When a delivery arrives, move it into the freezer quickly and place new stock behind or beneath what is already there. Customers get the freshest pack, and nothing lingers past its best.
Lids closed, frost under control
Every open lid lets warm air in. A tidy, well-labelled display helps customers choose quickly, so lids can close between them.
Frost build-up makes the freezer work harder. Defrost on a regular schedule, moving stock to a backup freezer while you do.
If it has melted, let it go
Packs that have softened noticeably, look frosty inside or have lost their shape have probably thawed and refrozen. It is better to set them aside than to let a customer’s first taste disappoint.
Thoughtful cold storage, careful handling and beautiful presentation. Quality lives in the details.
