Ice-cream equipment accessory STAFF Ice system 1959 CARAPINA2.5

An ice cream basin holds freshly churned mix while it freezes into a smooth, scoopable texture. The shallow, wide shape exposes more surface area to the cold air of the freezer, pulling heat out evenly so the centre sets at the same rate as the edges. This prevents a hard outer shell and a soft core, giving a consistent scoop every time.

The operator fills the basin with prepared ice cream mix, levels the top, and places it in the freezer. Once frozen, the basin is transferred to a dipping cabinet or kept in a display freezer. The low 170 mm height fits standard freezer shelves and dipping wells without crowding other items.

Constructed from stainless steel, the basin resists corrosion and stands up to daily cleaning. The 2.5 litre volume suits small-batch production or tasting portions in professional kitchens.

The basin is used without a lid, allowing direct contact between the mix and the freezer air for faster freezing. Its compact footprint takes minimal space in storage and on worktops.

Cleaning involves washing the basin with warm water and detergent after each use, then sanitising before the next batch. The smooth stainless steel surface prevents residue from clinging, making upkeep straightforward.

This 2.5 litre basin is part of the STAFF Ice System 1959 range, designed for professional ice cream production and service.