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Pecinka Ferri Associates

Manufacturers' agent of quality equipment in the foodservice industry, representing internationally recognized brands in the greater New York Metro area.
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The right product for the right application. The equipment you use should solve the problems you have, not someone else’s.

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Latest News and Updates

🍦🍨🍧Guess What Time of Year it is 👓👣👙

By | Company News, Food for thought | No Comments

 

 

If you guessed that it’s swimsuit season, you’d be right (almost).  It is, in fact, the time of year when young men’s (and women’s) thoughts turn to… Gelato!

As I am writing this on Earth Day 2017, my thoughts turn to incredible frozen desserts that can be made from natural and sustainable ingredients.

Take a tour of the latest in cold treats and how we support them:



How Gelato Is Made, Served and Displayed

Gelato. The more glamorous and mythical cousin of American ice cream. We’ve already explored the differences between gelato and ice cream, but what about gelato itself? Let’s take a look at how gelato is made, served, and displayed.


Irinox technology keeps your ice cream better. Ice cream comes out of the batch freezer at a temperature of -7°/-9°C; at this point it still contains 30% water, which is responsible for rapid aging. If the ice cream is placed in the window at -12°C or kept at -18° without shock freezing, the water congeals slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavour of freshly made ice cream.

MultiFresh or the EasyFresh blast chiller are used to shock freeze at -18°C or -12°C; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure. After shock freezing the ice cream can be kept at -18°C or -12°C so that a stock is always available in the exclusive Irinox Cp Multi or N’ice holding cabinets, or at -12° C in the window ready for retail.


THE ADVANTAGES OF IRINOX FOR ICE CREAM MAKERS:

 

  • Increases the duration of preserved ice cream;
  • Reduces production costs;
  • Cuts energy consumption;
  • Flavours always available for display;
  • Manages peak periods and unexpected demand;
  • Reduces overrun losses;
  • Plans production;
  • Increases the assortment to offer customers (chocolate, mousse, ice cream cakes, semifreddos);

 


 

FROM THE ICE BATCH FREEZER TO THE SHOP WINDOW IN A FLASH

 

The ice cream comes out of the batch freezer at -7°/9°C and must be taken as rapidly as possible to a window display temperature of -12°C; if the basin is placed directly in the window, slow freezing causes a loss of volume and the creation of macro crystals that damage the quality of the ice cream.

Only MultiFresh has a cycle dedicated to ICE CREAM freezing at -12°C that rapidly takes it to a temperature of -7°C to -12°C, making it immediately ready for retail.  The ice cream preserves overrun and maintains its texture and quality.



Ice cream cone dispensers and organizers are available for countertop and surface mounted dispensing applications in a variety of dispensing mechanisms, material specifications and product configurations.


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