TurnKeyParlor
How to Set Your Ice Cream Freezer Thermostat to Hit the Optimal Scooping Temperature
First and foremost,a rule of thumb when serving frozen desserts can go as followed;
- Ice Cream is Best Scooped at a temperature of zero to +6 degrees F
- Gelato is Best Scooped at a Temperature range of zero to +12 degrees F. (depends a lots on the Gelato)
- Italian Ice is Best Served at a Temperature of +10 to +18 degrees F
- Custard is Best Served at +10 to +20 degrees F
Here's a table to simplify it!
| Ice Cream | 0-6 F |
|
Gelato |
0-12 F |
|
Italian Ice |
10-18 F |
|
Custards |
10-20 F |
Most thermostats are the “dial” type. Some have numbers, some simply have a screw that you turn clockwise or counterclockwise. Some freezers have digital thermostats, which are ideal. The thermostat is most commonly found by removing (unscrewing) the grill (vent). Regardless of what type of thermostat dial you’re dealing with, you need to understand that you should only adjust the dial one number at a time, up or down. When you re-adjust the dial, you have to be patient and wait 2 days to see where the average temperature settles. Only at this time can you determine if it needs another adjustment. If it does, you repeat this step. Again, you only adjust the dial one number at a time and wait two days to see where it settles. You repeat this process until you find the sweet spot. You need to be patient because the freezer compressor turns on and off intermittently while working its way toward the dial setting.
Other factors that come into play when finding your optimal dipping temperature include the flavors that you are scooping. Yes, some flavors are “softer” than others. For example, flavors like Rum Raisin or anything caramel based can be soft while some of the other flavors are at perfect scooping temperature. Chocolate is famous for being rock solid and virtually “unscoopable” when other flavors are at a good scooping temp.
How do you deal with this? The best way is to make sure that the flavors like chocolate stay out of the corners of the cabinet. Put the hard flavors in the middle of the freezer. Put your softest flavors in the corners. The reason you put soft flavors in the corners is because in this spot they are up against two freezer walls. The corners are the coldest area in the freezer. In the middle, the tub is only up against one wall and therefore the middle is a little warmer than the corner. I know many of you already know this, but I’m hoping that some of you will benefit from the information. If you have any other questions, feel free to email us at equipment@turnkeyparlor.com!
Thanks for reading this post!
Neil Williams – President of TurnKeyParlor
Phone: 877-817-5716
equipment@turnkeyparlor.com
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