GELATO best practices serving storage freezing how to

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

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