Thanks to One Fat Frog Commercial & Restaurant Equipment for this guide.  These quick tips are setup in an easy to understand set of frequently asked questions regarding gelato storage, serving and freezing.  They are a great resource for new and used gelato equipment at affordable prices.

General Gelato FAQ:

• Is there an easy way to keep costs down?
  • Yes.  To keep costs down make white base and add flavoring
  • Or, try infusing milk and cream separately with herbal flavor or nuts
• When should the package be consumed?
  • Try to consume within 2 weeks of opening
• How long can they be stored?
  • You can store unopened for up to 12 months in freezer
• What is the ideal storage temperature?
  • The ideal storage temperature for freezer is 10 to 20 degrees below zero
• What temperature is best used to store the gelato?
  • You can store the gelato and sorbet at 10 to -20 degrees
• What is the ideal temperature to serve the gelato?
  • The ideal temperature to serve a gelato and sorbet is at 5 to 10 degrees
• What is the best way to remove the gelato?
  • The ideal way is to remove with a scoop
  • Freeze when not in use
  • Do not leave scoop in water
• Does the gelato case store at a different temp in the United States vs. Italy?
  • The gelato case stores at higher temp than traditional US dipping cabinet/Gelato cases