Manufacturer claims industry first with ice-lolly machine

By Noli Dinkovski

- Last updated on GMT

The new machine offers pub chefs the chance to create desserts with a difference
The new machine offers pub chefs the chance to create desserts with a difference

Related tags: Ice cream

Pub chefs are now able to create sorbets on a stick thanks to a new machine that can ‘blast freeze’ lollies in under half-an-hour.

Created by Carpigiani, the FantaStick can also be used to make ice creams on a stick. The Italian manufacturer claimed the machine to be unique to the pub trade.

Using moulds, the operator fills the machine with the base mix using a dosing funnel, places the sticks in the allocated stick tray, and positions the filled container inside the chamber.

The FantaStick sets the mix over a 25-minute blast-freeze cycle before it is dipped into a bath of cold water, which enables the lollies to be removed from the moulds. The machine is able to make 48 lollies in each cycle.

Ice build-up

Carpigiani said that the appliance is able to quickly freeze the gelato, which helps eliminate ice crystal build-up and gives more consistent results.

It added that the design of the machine allows for easy filling in an ergonomic position, and in a pre-chilled environment.

The FantaStick provides operators with a fully operational blast freezer, capable of freezing six of Carpigiani’s Napoli pans of artisan gelato at once.

An inbuilt temperature probe also allows the operator to closely monitor the core temperature of goods stored within the appliance.

Finally, a digital user-interface means the operator can select the required temperature for the production of pastry products, ice-cream or sorbet.

Unique product

Scott Duncan, sales director at Carpigiani UK, said:  “Building on the experience and knowledge of the Carpigiani brand, the FantaStick is able to offer chefs and operators something completely unique in the industry.

“Combining the creativity and imagination associated with making delicious homemade gelato and sorbetto with the simplicity of stick based desserts, customers will be intrigued by the fresh and vibrant tastes of a dessert that has traditionally been the preserve of mass-production ice cream.”

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