Ice-cream equipment accessory STAFF Ice system 1959 CARAPINA7.5

An ice cream basin holds the mix while it freezes into a smooth, creamy texture. The basin sits inside a blast freezer or a dedicated ice cream machine. Cold air or refrigerant circulates around the basin walls, pulling heat out of the mix evenly. This steady, controlled freezing prevents large ice crystals from forming, giving the finished ice cream its fine, consistent mouthfeel. The basin's shape—wide and shallow—maximises the surface area exposed to the cold, speeding up the process without compromising quality.

To use the basin, pour the prepared ice cream mix into it, leaving a small gap at the top for expansion. Place the basin into the freezing unit, ensuring it is level and stable. Set the machine to the required freezing programme. Once the cycle completes, the ice cream is ready for serving or transfer to a display freezer. The basin's construction allows it to move directly from the freezer to a serving counter, keeping the ice cream at the correct temperature during service.

The basin is made of stainless steel, chosen for its durability, resistance to corrosion, and ease of cleaning. The 250 mm height provides enough depth for a 7.5 litre batch while keeping the basin compact enough to fit standard freezing equipment. The absence of a lid in the stated size simplifies storage and stacking when not in use.

A 7.5 litre capacity suits medium-sized batches, balancing efficiency with flexibility. It allows for frequent production of fresh ice cream without requiring excessive storage space. The height and volume work together to ensure the mix freezes uniformly, avoiding uneven textures or prolonged freezing times.

Cleaning is straightforward: wash the basin with warm water and a mild detergent after each use, then rinse and dry thoroughly. Stainless steel resists staining and odour retention, making it suitable for frequent use in a busy kitchen. Avoid abrasive cleaners or scouring pads, as these can damage the surface finish.

This basin is part of the STAFF Ice System 1959 range, designed for professional catering environments where consistency and reliability are essential.