Ice cream and sorbets - Import export

Because it meets the healthiest values of nutrition, taste, naturalness, homemade freshness, in a creamy, full-bodied semi-solid structure, also known as ice cream. What transforms a mix of good ingredients into an ice cream? When the water inside a balanced mix is frozen, the mix becomes ice cream. What determines the quality of homemade ice cream on stick? The correct answer is the combination between ingredients and production process. Because the ingredients are vital for taste and authenticity of the ice cream, and the production product determines the structure and preservation over time. When frozen at extremely low temperatures, the water in the mix changes state, transforming the mix from liquid to ice cream.

Explanation of the physical principle that determines the long conservation and quality of homemade ice cream. During our Pre-purchase demos, we will introduce you to the production of ice cream and sorbets. Final tasting of two-flavour ice cream on stick.

Bicycles are an affordable (lower fixed costs compared to a shop) and effective sales system because it provides widespread distribution. A moving sales point can be used to reach the most crowded places in a city at a certain time, attend exhibitions with a direct increase in sales determined by reaching the correct place at the correct time. Stimulates curiosity, makes the store and the brand more visible. Suitable for sales of packaged ice creams. It has an 8 hour range with 12 hours of charging. Complete* setup provided with: Dust painted steel frame 5 gear shift and pedal assistance 15 ampere battery Box in painted aluminium insulated panels PVC lowerable sunroof Parking brake Customised paint Customised designs Anti-spit protection plexiglass

The use of the chest counter for ice cream preservation is taking foot in Italy and abroad, due to both the history it represents which harkens back to the origins of the artisan ice cream maker, a sign of high quality ice cream and the good preservation of the product. CCF has simplified the construction of this characteristic counter and improved the conservation quality of the product, applying a simple but effective technology.

Dry chocolate melter with the unique feature of having differentiated temperatures for each tank, which can be adjusted by the operator. Each individual tank is calibrated at a specific operating temperature and can be operated by means of the luminous button in front of the machine. This chocolate melter is fitted with removable stainless steel tanks, designed to guarantee perfect cleaning of all the parts in contact with the product. The DW4 designed by CCF allows to create chocolate coated ice cream, chocolate and crumbs and to customise them if requested by the client.

Designed for the specific preservation of ice cream and sorbets on stick, it is small and allows to store a lot of products occupying minimal space in the workshop, fitting between the professional ice cream equipment. The freezer locker Icy 648 is built in polyurethane monocoque internally coated with stainless steel and externally with plastic sheet. The instruments are grouped on the front upper panel that houses the electrical wiring. The motor compartment and the condensing unit are housed in the lower part, closed by a frame on the front and a grid on the back. The internal compartment is fitted with racks to support the guides that slide no. 9 drawers with food-grade polyester lids, for a total storage of 648 ice creams. The door is fitted with a spring device for automatic return and magnetic gaskets.

Ghiacciola GS1000 is the evolution of the already known GS100 Invented by Vincenzo Sottile in 2004 in Italy, protected by two patent and is the only automatic machine for the production of ice cream, sorbets popsicles and snacks on stick. The Ghiacciola GS 1000 homemade ice cream machine is compact, completely automatic and reduces manual operations to a minimum. The production capacity is 24 ice creams every 15/16 minutes and it can operate continuously 24/h day and night, it does not require technical stops, requires no yearly routine maintenance, except for condenser cleaning. Gelato by Ghiacciola is equipped with 6 differentiated programs to automatically produce homemade specialities on stick: ice cream, sorbet, mini stick, filling, stuffing, two-flavour and hot cycle. Infinite combinations of flavors from sorbet with ice cream filling to ice cream and sorbet, thanks to the help of shapes in food-grade polypropylene, with one minute more of production,

As we know, the ice cream on stick can be coated with chocolate, the coating takes place at the end of production by submerging all 24 ice creams in the coating chocolate, but if pure chocolate is used, the ice cream must be cooled more before submerging it in pure chocolate, which requires a temperature of approximately 40° to remain adequately fluid. Therefore the S/2 drier is useful for an excellent production process. The ventilated cooling system laps the product at a temperature of approx. -32 °C, and therefore restores the micro-crystallisation state in approx. 5 minutes. The removable internal tank, in rounded stainless steel, was studied to guarantee a perfect cleaning of all the parts in contact with the product. The ice cream blast chiller Drier S/2 is fitted with a front panel which constantly displays the internal temperature of the machine.

The professional showcase that can do it all. An essential design combined with amazingly visibility of ice cream give life to OneShow

Carrito 200 is a showcase on wheels. Visibility and exposure of the popsicle are its strenghts. It can contain 240 pieces. Designed for events, parties and exhibitions.

The Aran ice cream showcase was created by CCF to furnish ice cream parlours, pastry shops and bars that dedicate their business to the creation of homemade ice creams on stick and sorbets. Static refrigeration is suggested to preserve homemade ice creams since it prevents sudden temperature changes, it doesn’t dry the product and therefore makes it last longer. It is fitted with displays for ice cream on stick. The Aran showcase for ice creams on stick is available in two models: Aran cm 150: 5 displays with a capacity of 480 displayed ice creams Aran cm 200: 7 displays with a capacity of 672 displayed ice creams The interior is split in 2 compartments: Upper compartment: glass and completely visible – display area Lower area : storage area

Mini Display Freezer is the showcase designed to display and preserve ice creams on stick and the static refrigeration guarantees a long lasting product.

Display Freezer is the showcase designed to display and preserve ice creams on stick and the static refrigeration guarantees a long lasting product.

Chest Freezer is an ice cream showcase suitable for third partly sales of packaged ice cream in bars, kiosks, supermarkets and stores in general.

Excellent for making creams, ice creams, slushes, semifreddo and much more ...

Safe for use with food Plastic ice cream sticks are made of raw materials certified for use with food and meet the legislative requirements envisaged for manufacturing materials and articles in contact with food. At one time there was only wood… now there is smart plastic! Plastic ice cream sticks are recyclable and as such are a genuine, valid SUPPORT FOR THE ENVIRONMENT which is undermined by cutting down trees. Trees are pollution filters, so we don't cut them down to produce ice cream sticks and impoverish the area! When the ice cream has been eaten, the plastic stick can be used in a variety of different ways: coffee stirrer, spatula for hot wax, hobby crafts, etc. The wood used to manufacture ice cream sticks may come from countries with unmanageable and uncontrollable pollution levels. The wood may become a breeding ground for dangerous bacteria.