SALE AND STORAGE  

After the manufacturing process, the ice cream is stored at –25 ºC. However, this is not the right temperature for serving the product to the public as, because it is too cold, one cannot appreciate all its properties of taste and texture.

Therefore, at the point of sale, we have refrigerated storage units that raise the temperature to –18 ºC. The ice creams are later transferred to the counter, where the temperature is –14 ºC.

In these counters, the refrigeration of the product is achieved thanks to a flow of air that circulates inside and maintains a fairly even temperature.

The ventilation system creates a horizontal barrier of cold air above the trays that prevents the warmer, external air from deteriorating the ice cream.