Imagine a soft ice cream machine that only needs to be cleaned every six weeks and still delivers the perfect product with optimal health standards: Yes, you heard right. Our soft ice cream machine with pasteurization even has a logbook that records this. This gives you and your staff more time to focus on producing a perfect ice cream.

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The fast pasteurization function is crucial to ensure the safety and quality of soft serve ice cream. Not only does it eliminate harmful bacteria, thereby improving consumer health, but it also significantly extends the shelf life of the soft serve ice cream base. This ensures a consistently high-quality product, builds customer trust, and significantly reduces food waste.

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This feature also allows a significant reduction in maintenance. Our machines only require cleaning every six weeks instead of every three days, saving approximately 1.5 hours per cleaning and significantly reducing ice cream wastage. This results in a minimum saving of 20 hours of labor and approximately 80 liters of soft ice cream per month, maximizing profits and optimizing production.

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If you wish, we can even offer you a service where our professionals will clean your machine under strict HACCP standards and prepare it for the next 6-week cycle, so that you and your staff do not have to worry about that either.

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Pasteurization increases food safety, preserves the freshness of the product for longer and guarantees consistent quality and taste. This improves cost efficiency through less frequent reordering and promotes more sustainable practices. By extending the shelf life of the mix, it not only increases customer satisfaction but also strengthens their confidence in the quality and safety of the products offered.

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Ultimately, pasteurization is an invaluable technology that refines operations and enriches the customer experience. Discover our soft ice cream machine with pasteurization function, the ideal solution for the catering industry to offer the best soft ice cream.