Freezing Solutions
By Dohmeyer
Dohmeyer Fat Glaze Crystallization Unit
The Dohmeyer Fat Glaze Crystallization Unit is specifically developed for the ice cream industry. It is designed to be integrated in-line with the production equipment to improve fat-glaze distribution and rapidly solidify it between the ice cream and the sugar cone. As a nitrogen-based technology, it ensures a smoother and more protective chocolate layer in a very short time.
Technical Information
- TypeIn-line fat-glaze crystallisation unit
- IndustryIce cream
- CryogenNitrogen-based
- FunctionImproves fat-glaze distribution; rapid solidification
- ResultSmoother, more protective chocolate layer
