Spedizione gratuita in Italia Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded

Spedizione gratuita in Italia Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded

Ice cream parlour counters and carapins

At Ristoattrezzature you can buy professional ice-cream cabinets, with trays or carapins, to maintain the ideal temperature of artisan ice creams, sorbets, frozen yoghurt, cream and cold creams. Refrigerated ice cream cabinets are indispensable machines for bars, cafeterias, summer kiosks, beach activities, resorts and hotels.

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    Ristoattrezzature's built-in ice-cream cabinets are special refrigerated display cabinets, designed to meet the needs of ice-cream parlours, bars, bathing establishments, resorts and all those activities that need to store and serve artisanal products such as ice-creams, slushies, cold creams, frozen yoghurt and much more to their customers.

    These refrigerated counters of various sizes, with adjustable cooling by means of a thermostat down to -18°C, are equipped with special compartments designed to house the wells that contain the different flavours of ice cream (depending on the model) and an internal air agitator to even out the temperature and ensure optimal preservation of the products placed inside. The number of wells varies from 2 to 10, depending on the different capacity and reserve quantity.

    What is the difference between display cabinets and ice cream cabinets?

    The main difference between an ice cream cabinet with display tubs and an ice cream cabinet with wells lies in the refrigeration and preservation of the product: in the tubs it is achieved dry and by ventilation, in the wells the refrigeration is static and constant, and allows perfect preservation of the product. Ventilated sumps represent the modern variant of traditional sumps. Cold conduction is provided by fans that move the air and distribute it evenly around the cylinders.

    What is a carapina?

    Are you familiar with the term 'carapina'? It is an instrument closely linked to artisan ice cream, the traditional kind prepared every day by the master ice-cream maker in the workshop using fresh, quality raw materials. Let's try to understand in detail what the 'carapina' is, and why it is so important in the preservation of ice cream.

    Artisan ice cream, in contact with air, can lose its organoleptic qualities: the best solution to prevent this degenerative process is to store it in the dark, in well-insulated and covered containers. The aforementioned chemical reaction, called oxidation of ice cream, irreparably alters its organoleptic qualities, taste, colour and even perfume.

    By using the carapina, you can perfectly isolate the ice cream from air, light and temperature changes, preserving its optimal state, before serving it to the customer.

    Ice cream cabinets: static and ventilated

    Discover the differences between static and ventilated sump ice cream counters

    • Ventilated sump counters: inside the refrigerated counter are towers with fans, placed on the end, which move the air. The cooling principle is mantle cooling on the edges of the counter/cassette and the fans move the air between the carapins. In relation to the depth of the rings and the height of the carapines, a balance is created, so that the ventilation remains perfectly uniform inside the tank, always moving cold air, without oxidising the highest carapine, intended for service. This technological solution significantly limits the formation of ice on the walls. Excellent if you need to have a lot of reserve.
    • Static sumps: the operating principle is the same as the ventilated ones, i.e. with mantle cooling, but without a fan to diffuse the cold air. These cabinets are horizontal displays inside which the trays are placed, positioned rather low in relation to the height of the operator, to keep the low temperature uniform and constant at the bottom. The equipment is perfect for those who wish to handle not too many flavours.