The “GELATO BUSINESS” Stefano Lovisotto for Hiber – Copyright protected 2012
GELATO PREPARATION Gelato is not just food, it’s a polyhedric product which has no limits on the expression of creativity and.... makes people happy!!!
We can divide Gelato into two categories: Milk flavors - Fruit flavors
GELATO PREPARATION
Ingredients are poured into the pasteurizer and taken to a temperature of 85°C, then chilled down to +3°C. With this process, most bacteria are killed. This way we obtain a base which can be used to prepare different flavors.
3°C
3°C
3°C
GELATO PREPARATION
When pasteurized, the base is poured into the “aging vat” where it rests for at least 10 hours.
3°C
3°C
3°C
GELATO PREPARATION
+3째C
+3째C
GELATO PREPARATION
FLAVOUR ADDITION
3째C 3째C
3째C
3째C
GELATO PREPARATION
In this phase part of the water is frozen... -7/-8째C
FLAVOUR ADDITION
-7/-8째C
3째C
GELATO PREPARATION Important: during the freezing process the “net” of stabilizers catches in its meshes: OVERRUN
-7/-8°C
GELATO IS READY !!!
SUMMING UP: THE WORKFLOW
-7/-8°C
-7/-8°C
FLAVOR ADDITION
3°C
3°C
3°C 3°C
-13°C
Released from the batch freezer, gelato inexorably begins to loose quality.
WHY ?? 1- Because of the first few minutes right after production‌ 2- Because of its natural aging process Stefano Lovisotto for Hiber – Copyright protected 2012
The first 10’ are vital: after being put in a container, gelato starts loosing overrun, melting on the surface, melting around the stainless-steel etc... Stefano Lovisotto for Hiber – Copyright protected 2012
The 1° HIBER solution
AIR 0°C
-18°C
-40°C SET TIME or 240’ Shock-freezing
Holding
The 1° HIBER solution
CONSERVATION AT -13°C FOR 1-2 DAYS
COLD SHOCK 10’-15’
CONSERVATION AT -13°C FOR 1-2 DAYS
PROBLEM NR. 2: the natural aging process
Stefano Lovisotto for Hiber – Copyright protected 2012
NOTE: IT’S ALL ABOUT CRYSTALS….
PROBLEM NR. 2: the natural aging process
WATER +3째C
SOLIDS
CREAM:
MILK: Water:
88%
Water:
60%
Fat
3,5%
Fat
36%
Proteins
3,5%
Proteins
1%
Lactose
5%
Lactose
3%
SUGAR: ... FRUIT: ...
PROBLEM NR. 2: the natural aging process
-7/-8°C
-13°C
SOLIDS GELATO AT -7°/-8°C: right after batch-freezing
SOLIDS GELATO AT -13°C: After a few hours in the display
PROBLEM NR. 2: the natural aging process
-13째C -13째C
GELATO AT -13째C: After a few hours in the display
The 2° HIBER solution THE PROCESS: • Shock-freezing to -18 ° C core, all the free water is turned in microcrysstals. • 60/180 minutes time • Conservation at -18°C minimum
ONCE NEEDED: • Regeneration to selling temperature (-11/-13°C). • One degree every 2 hours (one night…).
-18°C
-11/-13°C
The 2° HIBER solution
CONSERVATION AT -18°C MIN. UP TO 6 MONTHS
REGENERATION AT -13°C
SHOCK-FREEZING TO -18°C CORE TEMP. 60’-150’ SALES: REGENERATION AT -13°C
AT -13°C FOR
3-5 DAYS
Stefano Lovisotto for Hiber – Copyright protected 2012
1-2 DAYS SHELF LIFE
3-5 DAYS SHELF LIFE
-13째C
SOLIDS
-13째C
SOLIDS
LET’S MAKE BUSINESS... Workflow 1 - Backstage
SHOP
CORE SHOCK-FREEZING
FREEZE-ROOM -21/-25°C (MAX 6 MONTHS)
SHOP
SHOP CENTRALIZED PRODUCTION
DELIVERY -21/-25°C SHOP Stefano Lovisotto for Hiber – Copyright protected 2012
LET’S MAKE BUSINESS... Workflow 1 – Shop Equipment FREEZER 1
FREEZER 2
ADVANTAGES:
STOCK AT -21°/-25°C
REGENERATION TO -13°C CONSERVATION
-
Total control on quality Savings on equipment Savings on labor costs No need to have skilled gelato-chefs in each shop DISADVANTAGES:
- No production visible in outlets: “industrial” look & feel - stocking space SALES !
LET’S MAKE BUSINESS... Workflow 2 - Backstage
SHOP SHOCK-FREEZING
FREEZE-ROOM -21/-25°C STOCK MAX 6 MONTHS
SHOP
VACUUMED READY FLAVORS
SHOP
DELIVERY -21/-25°C PASTEURIZATION
SHOP Stefano Lovisotto for Hiber – Copyright protected 2012
LET’S MAKE BUSINESS... Workflow 2 – Shop Equipment FREEZER 2
FREEZER 1
FRIDGE
ADVANTAGES: - Total control on quality
- In-shop production !!!
-12°/-13°C CONSERVATION
BAGS STOCK AT -21°/-25°C
BAGS REGENERATION +3°C
- Stocking space saving - No need to have skilled gelato-chefs in each shop DISADVANTAGES: - More equipment in each shop..
SALES !
HIBER RANGE 2012 BLAST-CHILLERS / SHOCK FREEZERS for gastronomy, pastry, bakery and gelato
SPECIAL CONSERVATION SYSTEMS for patisserie, chocolate, gelato, bakery etc
Stefano Lovisotto for Hiber – Copyright protected 2012
SHOCK- FREEZERS
360x165x120mm
360x250x120mm
360x250x120mm
360x250x120mm
360x165x120mm
360x165x120mm
ABM023S GCM006S
GCM012S
SHOCK- FREEZERS 360x165x120mm
360x165x120mm
360x165x120mm
360x250x120mm 360x250x120mm 360x250x120mm
GCM030S GCM015S
GCM021S
REMOTE VERSIONS
SHOCK- FREEZERS – trolley units
1 TROLLEY 600x400
1 TROLLEY 600x800
2 TROLLEYS 600x800
3 TROLLEYS 600x800 Stefano Lovisotto for Hiber – Copyright protected 2012
AGF holding freezers FEATURES
• • • • • • •
1.300W - 30°C Defrosting with heating elements Thermostatic valve Temperature uniformity ! Huge stocking capacity: up to 60 tubs Indirect ventilation
Max 60 165 x 360 mm
Max 40
AGF0082
250 x 360 mm
h. 18
h. 15
h. 12
AGF holding freezers FEATURES
• • • • • • •
955 W - 30°C Hot Gas Defrosting Capillar Temperature uniformity ! Huge stocking capacity: up to 60 tubs Indirect ventilation
Max 60 165 x 360 mm
Max 40
AGF0072
250 x 360 mm
h. 18
h. 15
h. 12
AGF holding freezers FEATURES
• • • • • • •
820 W - 30°C Automatic electric defrosting Capillar Temperature uniformity ! Huge stocking capacity: up to 48 tubs Indirect ventilation
Max 48 165 x 360 mm
AGF0062
Max 40 250 x 360 mm
SHOCK-FREEZER + holding freezer COMBI
FEATURES Temperature uniformity Huge stocking capacity Indirect ventilation -30째C
FREEZER
SHOCK-FREEZER
GFA0285
1080 ice Max 98
Max 60
commercial documentation HIBER commercial support
Multilanguage BROCHURES
Multilanguage PRICE-LISTS
TRAINING COURSES
POSTERS and MULTIMEDIA
Work in progress: NEW WEB SITE
commercial documentation HIBER technical support
TECHNICAL DATA sheets AUTOCAD blocks WIRING diagrams USER manuals DIRECT LINE with service dpt
Equipment has always a negative value in customers’ mind... Among all possible machines in a laboratory, shock-freezers generate probably the worst perception...
WHY? Stefano Lovisotto for Hiber – Copyright protected 2012
PRICE PERCEIVED VALUE
WHAT CAN I DO WITH A SHOCK-FREEZER?
SHOCK-FREEZE GELATO .... of course ...
WHAT CAN I DO WITH A SHOCK-FREEZER? SHOCKFREEZE fruit in season...
WHAT CAN I DO WITH A SHOCK-FREEZER?
Stefano Lovisotto for Hiber – Copyright protected 2012
FINE DESSERTS...
WHAT CAN I DO WITH A SHOCK-FREEZER?
Stefano Lovisotto for Hiber – Copyright protected 2012
FINE DESSERTS...
WHAT CAN I DO WITH A SHOCK-FREEZER?
WHAT CAN I DO WITH A SHOCK-FREEZER?
Stefano Lovisotto for Hiber – Copyright protected 2012
FINE DESSERTS...
Stefano Lovisotto – Copyright protected 2012
WHAT CAN I DO WITH A SHOCK-FREEZER?
Stefano Lovisotto for Hiber – Copyright protected 2012
ICE STICKS...
www.Safarasoft.iT
WHAT CAN I DO WITH A SHOCK-FREEZER?
ICE STICKS...
www.Safarasoft.iT
WHAT CAN I DO WITH A SHOCK-FREEZER?
www.Safarasoft.iT
WHAT CAN I DO WITH A SHOCK-FREEZER?
ICE STICKS...
www.Safarasoft.iT
WHAT CAN I DO WITH A SHOCK-FREEZER?
-
ADVANTAGES: Can be prepared during off-peak times NO shelf life problems... (6 months) Always constant quality Big margins Finer business identity
THREATS / OBJECTIONS: - Too complicated ... - No time for this ... - No room ...
YOU !! BETTER STAFF EMPLOYMENT TIME SAVINGS BETTER WORK ORGANIZATION QUALITY IMPROVEMNT AESTHETIC IMPROVEMNT ICE STICKS FRUIT IN SEASON
PRICE
SEMIFREDDI
PERCEIVED VALUE
THANK YOU!