IceCreamHardening-Freestech.pptVIP

Rapid Hardening Systems By R.C.Greener Which Would You Rather Buy? A or B Benefits of Quick Hardening Better Freshness and Quality Smoother Ice Cream Texture Less Carton Damage in Storage and Distribution Process Less Chance of Product Skinning Better Ice Cream Consistency Regardless of Package Size or Shape Lower Labor and Handling Costs Inventory reduction - Ship directly from Hardener Costs to Harden Rapidly More energy Higher Capital Investment Increased product shrinkage if design improper Percentage of H2O Frozen at Various Draw/Fill Temperatures Draw Temp % H2O Frozen +25oF 33.0 +24oF 41.0 +23oF 47.0 +22oF 52.0 +21oF 56.0 +20oF 59.0 -15oF 90.0 Advantages of Cryogenic Hardening Lowest retention time for ice cream novelties cakes Excellent ice cream texture Allows surface setting of novelty item prior to wrapping Superior overall quality for cake items Disadvantages of Cryogenic Hardening Very expensive on a cost/lb basis Cost is proportional to location cryogenic medium processing Unit must meet sanitation demands Process requires expensive production room area How Immersion Plate Systems Harden Advantages of Immersion Hardening Best method to harden stick novelties Rapid hardening with resultant minimum retention times Automation allows high production rates High product quality Efficient heat removal process Disadvantages of Immersion Hardening Single item process Requires expensive production room area Must meet sanitation requirements Some units subject to high waste water demands Product shrinkage through process is relatively high High capital expense for single item manufacture Advantages of Plate Hardener Makes near perfect squares and rectangles on 95% of production Rapid hardening with resultant minimum retention times Heat removal via conduction is very efficient Requires minimal space in low cost ambient warehouse environment Low production shrinkage th