PAN ENGINEERING S.A.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
To open a "Gelateria", it is certainly a bargain!
Presumed obviously that the project is studied and well analyzed in all its details and in a realistic way.
What is it necessary?
To buy the right machines , tools, raw materials and good equipment and start producing ice cream.
NÒREA company presents in these few paragraphs some ideas which may help you no matter what is your
knowledge of the sector.
The professionalism can be acquired with good teachers, good specialised books but especially a good daily
practice.
To equip the ice-cream shop and the laboratory, and organize the selling point, it is necessary to plan how
much ice cream you will produce and how you will sell it, in cornets in cups or in tale-away containers, with
waited on service etc.
All this will depend on the environment and of the context of your gelateria.
Next question is " who will come to my gelateria "?
The answers to these questions help to define the surface of the haunt , its furnishing and the working methods.
And then, where? In full historic centre, in suburb, in a residential zone of the city, outside the city, in a
commercial zone? A zone with many children, old people? Near a stadium, a swimming pool, a bus stop, an
airport?
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
Ice cream shops are characterized by their location, their surfaces and the way they are equipped, the
equipments of laboratories on the basis of the parameters which we have just quoted.
Once defined the ideal place for your haunt , it is necessary to start thinking about the setting .
Together a good ice-cream and a attractive setting represent your business card.
When we are behind the counter, we pay not only attention to the quality of the ice cream but also to what
surrounds us.
It is essential to make to customer feel at ease the first time: he will certainly come again.
Let’s open a gelateria !
All phases for the planning, the creation and the realization of your gelateria.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The planning
The setting and the furnishing of the room depends on the surface available
You should not forget to consider the type of ice creams you plan to propose and the way you plan to serve it
as well as of the assortment of other products on you may wish to propose.
The realisation .
Once planned, you have to decide who will follow the realization and the progress of your project
The technological aspects have a very important place in the furnishing of a gelateria: approximately 70 % of
the equipment of the haunt is represented by the machinery and purposely for this reason it is very important
to turn to people with solid and precise competence.
Suggestions for the furnishing
To furnish and equip an ice-cream shop , remember that wood creates an elegant and classic atmosphere.
Clear, brilliant and light colours are more suitable to less formal atmospheres.
Light is very important, ice cream has in itself a solar concept.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The gelateria has to be a place clear and brilliant. For an ice-cream shop we suggest delicate colours, which
underline better the concept that ice cream is a pure product.
The floor is an element which has a much bigger importance that what we believe, it reflects the light, and it
deserves the biggest attention .
It restricts and widens spaces.
It is also necessary to take into account drawings on the floor, tiles in length lengthen the room those in width
widen it. But most important, floor must be easily washable.
To expose your ice cream you need refrigerated ice-cream counters with several basins but to have a large
number of basins does not mean necessarily as many flavours, we could have for example 20 basins and 14 icecream flavours. This way, we may have two for the most served flavours, but you should not place them one
stacked to the other so that , in moments of big streams of people, one can serve them more easily .
Not to forget, ice cream to take away, who can represent an important quota of your sale, especially if the
gelateria is easily accessible by cars.
To consider also the possibility of equip your haunt of a ‘coffee’ corner to keep open even during winter time to
serve coffee, hot chocolate, dessert and pastry.
A customer who steps into an ice-cream shop knowing that he can also consume other products will certainly
come again more willingly.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
Some useful suggestions:
Furniture must be easy to clean.
Ice-cream counters must face the street /passage so that, whoever passes, can notice it.
The espresso coffee machine (if your haunt is a gelateria/cafeteria) must be placed at the end of the counter so
that those who come towards the counter, are somewhat forced to see the variety of exposed products .
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The laboratory
In this session we present some ideas pour le laboratory for the production :
A "gelateria" , especially at the beginning, has so much expenses and concerns that it is logical to try and
spend less by buying small machines, but pay attention, try and avoid it for the pasteurizer and the batch
freezer.
Generally these are machines which bring back the maximum when they have at least average dimensions .
Smaller machines are often less expensive because they are less complete.
Pasteurizers and batch freezers are certainly the most expensive machines of the laboratory; to replace them
immediately after the start-up represents an operation of a rather considerable cost.
It is important to have always enough provisions in raw materials and also in mixture, always ready to freeze,
while the batch freezer works.
Ready mixture in 10 minutes becomes a good ice cream
Remind however that mix cannot be stored for more than 72heures, and thus approaching this term it is
necessary to freeze it
Here some suggestions concerning the way it is necessary to equip a laboratory according to its dimensions.
For a production of 40 basins of 5 lt. per day (with some pre-dosed raw material).
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Stainless steel cantilever tops with double basin and wastes clearance and pedal taps
-
Stainless steel working tables
-
a negative temperature refrigerator to preserve the stock of ice creams and the empty basins .
-
a positive temperature refrigerator for ingredients which need to be cooled
-
stainless steel cupboards
-
set of tools and accessories.
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Ice-cream counter with min. 12 basins (12 flavours)
-
25 lt/h batch freezer
-
60 lt pasteruizer
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
Stainless steel cantilever tops with double basin and wastes clearance and pedal taps
It is preferable it is made in stainless steel if possible with two rather big suitable to wash buckets and icecream containers.
The most practical system is the one with pedals for cold and hot water.
Stainless steel working tables
It must be in steel stainless easy to install in the middle of the laboratory, or against a wall, just next to
machines.
In this last case, the table has to be easily removable in order to can clean the wall on which it leans .
There are different available models : tables with shelf, or more sophisticated models, with cooled, positive or /
and negative useful compartments
Cupboards and shelves
It's better to avoid as much as possible floor cupboards because they occupy an important place of the
laboratory ; it is better to have suspended elements, if possible in steel stainless or in easily washable
material.
Refrigerators
Positive temperature, at approximately + 05 °C to keep milk, cream, and all ingredients which are normally kept
in a refrigerator.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
But also refrigerators at negative temperature, for frozen raw materials and ice-cream basins ready for the
counter
Various tools
Immersion mixer
It is the long mixers with several blades, suitable to reduce to puree fresh or frozen fruits and to mix well the
different ingredients of the mixture.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The number of the small working objects necessary in a laboratory seems to be unlimited: decanters of
different measures for the preparation mix, tissue bags for decorations, , spoons in stainless steel and food
grade material, plastic boxes for dried fruits, knives .. ect
It is the practice and the experience which will lead you to think of equipping your laboratory with all those
small objects which are rarely considered during the start-up.
All tools which have handles have to be in synthetic compact material compact: the best is steel stainless,
never wooden because the wood absorbs dirt and are to be avoided.
Only two words concerning whips, always necessary for one thousand small but important operations. They
have to be of different sizes and easy to wash.
Washbasins, bowls and buckets (better graduated) made in steel stainless, cost more than
those made of plastic but if you can buy them, they are to be preferred , not only because they are durable but
especially because those made of plastic shortly become porous they absorb products residues and cannot be
washed in a correct way.
Cloth and paper tissues
No cloths in laboratories.
A cloth is used, instinctively, to clean no matter what is at hand , the spot on the table or worse the sweat on
the forehead!. Then paper and only paper!
Big paper rolls which absorb everything, disposable after a single use.
The scale
The most important thing is not only to produce of the good ice cream but also to keep it at the same quality
level if not better.
This result cannot be obtained without a scale it is thus warmly suggested to weigh always all ingredients.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
Display case
Ice cream display cases are showcase available in very many different sizes and configurations in terms of
design and colours normally with glass bended windows, double ventilation, electronic control panel
The Mix
The mix is the liquid ice-cream before it is flavoured or frozen. The quality and the balance of ingredients in this
mix are vital for producing the finest quality ice-cream.
Milk and Cream are the bulk ingredients. Too much sugar will make the ice-cream soft.
Cream and the skimmed milk powder give body and warmth to the mix, but too much will render the ice-cream
hard to serve.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The pasteurizer
Ice-cream mix has to be poured into the pasteurising machine.
The pasteurizer is specifically for making ice-cream. Sugar and dry ingredients are to be added to milk and the
pasteurizer heats the mix to 72 C and then rapidly cools it to a holding temperature of 4 C.
During this process the liquid is vigorously agitated to homogenize the ingredients together and produce a high
quality ice-cream mix.
Flavouring
Almost anything may be used to flavour the ice-cream.
Ready concentrated aromas (flavours) or fresh fruit or natural puree.
The most important work in balancing the mix.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
The batch freezer
The freezing process is very easy but very important for the quality of the final ice-cream.
The manner in which mix is beaten and frozen will determine the smoothness and texture of the final ice-cream.
Batch freezers are the best machines to produce finest quality artisan ice-cream.
These have a stainless steel barrel which is cooled to -40 C. This contains a paddle blade inside which
continuously beats and whisks the mix.
It takes about 10 minutes to freeze each batch of ice-cream then the freezing is turned off, and it is dispensed
into various sized containers.
Fruit jams, roasted nuts or chocolate chunks can be added at this stage.
Speed is of the essence. Ice-cream to maintain its texture must be frozen hard as rapidly as possible
at -25° C
Once this has frozen, it is ready to be placed in the counter to be eaten in the same day.
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]
PAN ENGINEERING S.A.
Ice-cream : definition
Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as milk,
cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.
What is a dosage?
ice cream it’s the combination of several ingredients
Some belong to the same family and distinguish themselves only by some characteristics which we can
consider as secondary, others are different in the structure and the function.
For ice-cream makers who begin their activity, it is suggestible the choice of " pre-dosed base mixtures "
A good quality of these mixtures, a wide selection of the aromas, a tasteful combination with an attractive
decoration will certainly guarantee a successful product
The recipes and training
All ice-cream makers, especially among those who begin in the activity, wish to have a collection, as complete
as possible, of recipes.
Especially for this purpose we offer all people who want to begin an activity in this sector, a big selection of
recipes, but especially, we organize training courses during which the basic notions, the techniques and the
necessary craftiness will be passed on to the future ‘ice-cream maker’
PAN ENGINEERING S.A. Via Pretorio, 9
6901-Lugano Switzerland
Tel:0041 91 9111100
Fax:0041 91 9111101
[email protected]