Gelatì produces ice cream for supplying mainly ice-cream parlors, the Hotel and Catering Industry and the mass market retailer sector, and offers customized solutions for each and every need. A large range of containers of different sizes is made available to satisfy all the necessities of the destination markets.
-20°/+4°/+20°
RAW MATERIAL
The high quality of Gelatì products is guaranteed by a production plant capable of meeting the needs of large volumes while maintaining the characteristics of traditional ice cream, thanks also to a careful selection of raw materials used.
85°
PASTEURISATION
The first stage of production is pasteurisation. Through a termic procedure it takes the blend, adequately prepared, to temperature of +85°C.
3°
RESTING
When the pasteurisation process is completed, the blend rests for 12 hours in vats at a temperature between +2° and +4°C.
-8°
FREEZY
Modern freezers convert the blend into gelato. The result is a soft and creamy product.
-8°
CONVEYOR BELT
Once the gelato has been extracted, it goes to the thermal abatement process.
-33°
BLAST CABINET
The negative thermal abatement process lasts one hour and a half and takes the product to a temperature of -18°C, preserving its nutritional and organoleptic features.
-25°
PACKAGING
The entire production process happens on the basis of a short and traceable production chain, which guarantees the control and the respect of the best quality standards during each phase.
-25°
STORAGE CELL
Thanks to an efficient distribution network, Gelatì carries out daily-on time deliveries in gelato parlours, restaurants, cafés and commercial activities and guarantees direct supply and a detailed ditribution all over Europe thanks to agreeements with the best national and German couriers.