The surfaces of the individual layers making up an ice cream cone are hardened by freezing in special equipment. This prevents softening of the cone, and there is a sharp boundary between the different layers. This process is also used for ice cream in tubs.
The surfaces are frozen using liquid nitrogen.
- Separation of the layers in ice cream cone or tub
- Toppings, such as nuts, do not sink in the ice-cream
- Takes up little space
- Low nitrogen consumption
- Low investment costs
- Low maintenance and repair costs
Experienced application engineers from Messer help in the analysis of problems in the production of ice cream cones or tubs, and provide support in the procurement of suitable equipment.