At Vanrooy Machinery, we have a solid line of Gelato-producing machines, as well as incredible Refrigerated Display Cabinets. Read on to learn about some of our favourites.
Ifi Bellevue with Panorama Technology
Representing a brand new synthesis of two fundamental characteristics of artisan gelato-making, the Bellevue with Panorama Technology by Ifi gives perfect preservation and flavour visibility of your gelato. The perfect preservation is thanks to it being a Pozzetti counter and the amazing visibility is due to the LED perimeter lighting that highlights the natural colours of the gelato. This display cabinet is 70 cm deep and barely 87 cm high, making it more ergonomic and offering a new way of serving and displaying gelato. It also has the ability to manage different operating temperatures at the same time and is available in three different versions: 8 tubs, 10 tubs or 12 tubs.
Ifi Drop In Delice Display Case:
Equipped with a tank that has removable display shelves in three different positions, Drop In Delice allows you to perfectly display and preserve products of different heights; all whilst protecting the hygiene, consumer health and organoleptic qualities of the food. This display case can be used to preserve anything from pastries, cold snacks and praline pastries, to products that require cold-heat or dry heat and gelato. It is also equipped with a tank that has removable display shelves in three different positions, LED lighting and glass frames.
Ifi Gelato Coolbox
With the Ifi Gelato Coolbox, artisan gelato can leave the shop inside a professional suitcase with two anti-rotation tubs, insulated like a gelato display case (with 4 hours of perfect gelato storage + 2 hours of service) and without the need of electric power. AKA you can take your gelato anywhere, anytime, which is perfect for attracting new customers, selling your product out the front of your restaurant or even at a sports match. The Coolbox contains anti-rotation tubs with lids in PEHD, a non-toxic plastic material for food use. The lids are also insulated to guarantee the maintenance of internal temperature and the seals are made of platonic silicon (a high-quality green material) which are removable for better hygiene.
All of the machines mentioned in this article are covered by our exclusive two-year warranty. If you would like to make an inquiry on any of the above pieces of equipment, please don’t hesitate to get in touch. Our team is always happy and available to help with whatever you need.
It is also our pleasure to share a delicious Pistachio Gelato Recipe written by one of our very own Vanrooy Bakers, Stephen.
Stephen’s Pistachio Gelato Recipe
Ingredients:
- Full Cream Milk: 2.4 Litres
- Sugar: 500 grams
- Dextrose: 50 grams
- Skim Milk Powder: 70 grams
- Sea Salt Flakes: 10 grams
- Pure Pistachio Paste: 360 grams
- Pre Gel Base Maxima Structure: 240 grams
Method:
- Blend all dry ingredients thoroughly in Clean Dry Bowl (Sugar, Dextrose, Skim Milk Powder. Sea Salt Flakes and Pre Gel Base Maxima Structure).
- Add all dry ingredients to Full Cream Milk and using a hand whisk or stick blender and thoroughly blend.
- Add Pistachio paste and mix through the base mix.
- Allow base mix to sit for 10 to 20 minutes to allow the stabiliser to activate then mix again prior to adding the mix to the gelato batch freezer.
- Commence mixing the gelato in the batch freezer until it reaches a temperature of Approximately – 9 to 10 Degrees Celsius.
- When the gelato mix cycle is complete transfer the gelato into a pre chilled container preferably straight out of a freezer or blast chiller. At this point nuts, fruit or other inclusions can be folded through the gelato if required. Place the gelato back into the freezer for 20 to 30 minutes prior to serving.
- Note, the Ideal temperature for serving gelato is normally in the range of -14 to -16 Degrees Celsius.
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