The ‘TRADITIONAL’ process of making ice cream has been used for many years and basically consists of a minimum of two machines. A pasteuriser and a batch freezer.
The basic ingredients are put into a pasteuriser, heated up whilst being mixed together, and then cooled down to make an ice cream base mix. After this cycle has finished, due to the separation of the ingredients during cooling, this base mix needs to stay in the pasteuriser (or be transferred to an ageing vat) for between3 – 72 hours to age.
The mix can then be used to make ice cream by being transferred to a batch freezer to be frozen.
We have a range of traditional equipment shown below. Please click on the pictures for more information.