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Cool Isn't Optional – It's Engineered
Ice Cream & Gelato Kitchens – Turnkey Frozen Labs from Turkey
From our time designing frozen dessert counters in Doha to compact gelato kitchens in Oslo, we seen how ice cream ain’t forgiving. If the workflow skips a beat or humidity spikes 2% — you melt, you lose. Simple as that. That’s why our turnkey ice cream & gelato kitchens don’t start with catalogs. They start with field-tested flow.
We’re not just resellers. We manufacture, contract, install, and advise — straight from our Turkey-based facilities to your hotel, airport kiosk, or boutique gelato shop. Whether you scooping vegan mango sorbet in Bali or fresh pistachio gelato in Berlin — your kitchen’s got to perform under pressure, every shift.
In one recent install in Riyadh, the operator had complaints from guests about icy texture. After zoning the pasteurizer away from the cold holding line and adding a blast chill unit, texture complaints dropped to near zero. We don’t guess. We test.
Turkey-Made Frozen Dessert Equipment – Built for Artisan Quality
All our equipment comes CE-certified, export-ready and engineered for precision:
❄️ Batch Freezers – Air or water-cooled, variable overrun, multi-speed
🔁 Pasteurizers – Low-temp and high-temp cycles, energy-saving modes
🧊 Blast Freezers – Static or ventilated, down to -38°C
🥶 Holding Cabinets – Preset temp lock, sliding trays
🍧 Display Freezers – Curved or flat glass, anti-condensation airflow
🥛 Aging Vats – Stable temp cycles, hygienic taps
🚿 Ingredient Chillers – GN compatible, low footprint
Every unit is made in Turkey, custom-configured for your production volume.
Frozen Kitchen Workflow Zones – Designed Around the Scoop
In frozen kitchens, every second counts. Here’s how we lay it out:
- Ingredient Prep & Storage Zone – Dairy, stabilizers, flavor bases stored separately
- Pasteurization Station – Zoned with easy drain access + temperature lock
- Aging Room – Cool, dry, ventilated with RH monitors
- Batch Freezing Line – Near blast chill for hot transfer
- Holding & Serving Zone – Close to FOH display, with anti-drip measures
- Sanitation Zone – With tool dryers and small sink units
We learned this from real chefs. Not from theory.
Humidity, Ventilation & Melt Prevention
- Keep RH under 50% near display — we use dehumidifiers on demand
- Blast chill before showcase to prevent shock melt
- Ventilation must be zoned by equipment group — pasteurizer and freezer need distinct exhaust
- For high RH regions, we spec climate curtain shields for FOH
You can’t fake cold. You engineer it.
Ingredient & Mix Storage Systems
- Stainless drawer chillers for fruit purees
- Vertical ingredient cabinets (with temp alert)
- Compact chillers for stabilizers, glucose, dairy base
- Ingredient GN trays with sliding racks
- Color-coded labels for allergen management
Frozen starts before freezing.
The Role of Kitchens in Hotel Revenue Strategy
Ice Cream & Gelato Kitchens – Turnkey Frozen Labs from Turkey
OS&E Matching for Frozen Treat Makers 🍽️
We match every kitchen with its hand tools:
- 🍦 Portioners, anti-freeze coated
- 🧼 Gelato spades & spatulas
- 🥣 Flavor trays & tasting cups
- 🧊 Topping dispensers & syrup funnels
- 📦 Packaging scoops & cup holders
- 🪞 Mirror trays for frozen cakes
All packed in BOQ — not left to guesswork.
📊 Recommended Equipment Table
Equipment | Function | Feature Highlight |
Batch Freezer | Ice cream production | Overrun control, multi-cycle |
Pasteurizer | Mix stabilization | Energy save mode, tap out |
Blast Chiller | Shock freezing | -35°C rapid cycle |
Display Freezer | Serving station | Glass heater, LED temp alert |
Aging Vat | Mix maturation | 4–6°C stable temp |
Ingredient Chiller | Base storage | Pull-out drawers, low RH |
Gelato Display Counter Planning – Where Sales Happen
We design your FOH layout for beauty & function:
- Multi-flavor wells with anti-condensation glass
- Ambient lighting optimized for frozen reflection
- Anti-drip lips, easy-access service doors
- Rear drawers for backup tubs
- Corner wrap units for flow traffic
We design for “wow” and workflow.
🧠 Workflow Tips from the Field – What We Learned
- Don’t place pasteurizer near freezer — temp war starts daily.
- Mount ingredient chiller on caster — easy refill without bending.
- Set display angle at 7–10° — prevents glare + better customer view.
- Blast freeze all molded desserts — natural stabilizing, less collapse.
- FOH aircon vents away from counter — no melt lines on scoops.
We messed it up so you don’t have to. 😅
🌱 Seasonal Menus & Frozen Trends – Build to Flex
- Vegan & dairy-free drawer division
- Sorbet-only batch freezers (no cross-contam)
- Summer-ready syrup coolers
- Label printers integrated to allergen systems
Menu changes fast. Kitchen should keep up.
🌍 Why Choose Us – Full-Cycle Frozen Kitchen Solutions
- We engineer, not just import
- CE-certified, HACCP-aware design
- Export-ready with customs facilitation
- Multi-language support + remote setup
- Built with chefs, not only AutoCAD
We speak frozen. In your language.
🍽️ Restaurant Integration – Bars, Buffets & Events
- Ice cream bars in hotel buffets
- Live gelato prep zones in à la carte
- Seasonal carts for resort events
- Frozen dessert pass stations
Frozen fits everywhere if you plan it.
FAQ – Japanese Restaurant Kitchen
Can you supply charcoal-based tandoors for FOH?
Yes, with full safety design — dome ventilation, spark guard, firebrick surround.
Is there an option for dosa griddle with electric heat?
Absolutely. We offer electric or gas dosa plates with thermostat.
Can we combine veg and non-veg zones?
Yes — with air + counter separation. We guide layout.
Do you export to India?
Yes. We’ve shipped to Delhi, Chennai and Bengaluru. Also serve Indian diaspora kitchens worldwide.
💬 Real Projects & Client Testimonials – Frozen Success Stories
