Ice Cream Freezer GN — a gastronorm-compatible freezer ensures the optimal ice cream temperature and easy interchange of gastronorm containers in the ice cream serving area of HoReCa establishments.
GN GN compatibility and the ice cream container system
Ice Cream Freezer GN — the gastronorm (GN) standard in an ice cream freezer means that container sizes comply with the international gastronorm container standard. Gastronorm container sizes for ice cream — the most commonly used gastronorm sizes in Ice Cream Freezer GN units are gastronorm 1/3 (325×176 mm) or gastronorm 1/6 (176×162 mm); larger sizes (gastronorm 1/1, gastronorm 1/2) are suitable for larger ice cream varieties or transport; smaller sizes are more convenient for serving with a scoop. The advantage of a unified container system — Ice Cream Freezer GN if the establishment already uses gastronorm containers for food storage, an ice cream freezer with gastronorm compatibility means that the same containers are used in both the kitchen and for serving. Quick interchange — in an Ice Cream Freezer GN, an empty gastronorm ice cream container is quickly replaced with a full one; the operator cannot switch to a reserve container that is unsuitable due to size mismatch. Depth for ice cream — Ice Cream Freezer GN ice cream gastronorm containers are slightly deeper than standard gastronorm transport containers; the specific depth of the ice cream container ensures an adequate amount of ice cream for serving.
Temperature and ice cream consistency
Ice Cream Freezer GN — the optimal storage and serving temperature for ice cream is the main performance criterion for a freezer. Optimal temperature -14°C to -18°C — the ideal temperature for storing ice cream in an Ice Cream Freezer GN is -18°C; freezing at -14°C allows the ice cream to maintain a scoopable consistency for serving with a scoop; at a higher temperature (-10°C and above), the ice cream melts and deforms; at a lower temperature (-22°C), it can become a hard block. Consistency differences for different ice creams — Ice Cream Freezer GN vegetable fat ice cream hardens more and requires a slightly higher temperature; ice cream with a higher milk fat content maintains a softer consistency even at lower temperatures; consult the supplier for the optimal temperature of a specific ice cream. Temperature stabilisation — a professional Ice Cream Freezer GN restores the temperature quickly after the lid is opened; a domestic freezer may not be able to maintain -14°C with intensive use; the compressor in professional equipment is more powerful. Defrosting cycle — Ice Cream Freezer GN manual or automatic defrosting; in the automatic cycle, ensure that the freezer restores the temperature before the next defrosting cycle.
Location and display
Ice Cream Freezer GN — the location of the Ice Cream Freezer GN affects both work efficiency and ice cream quality. Serving area or kitchen — an Ice Cream Freezer GN can be located directly in the serving area (buffet, counter, restaurant) or separately in the kitchen; in the serving area, staff have direct access to the ice cream; in the kitchen, ice cream is served in several gastronorm containers. Countertop placement — an Ice Cream Freezer GN is often in a countertop freezer format; height and width provide ergonomic access; suitable work surface height 85–90 cm. Sunny locations and ventilation — place the freezer in a shaded and well-ventilated area; direct sunlight raises the ambient air temperature and increases the load on the cooling system; leave at least 10–15 cm from the back wall for ventilation. Power supply — larger units require a separate electrical circuit; check the equipment's power consumption and compare it with the available circuit breaker capacity. See also freezer table with lift mechanism.
Maintenance and HACCP compliance
Ice Cream Freezer GN — temperature monitoring and regular maintenance as required by HACCP ensure ice cream safety and equipment durability. Temperature recording — measure the internal temperature of the Ice Cream Freezer GN at least twice a day; document in the HACCP log; an automatic temperature recorder (data logger) makes this task easier. Defrosting and cleaning — clean the freezer thoroughly at least once a month: remove all ice cream containers, defrost, clean the interior, disinfect, dry and switch back on; document in the HACCP log. Washing gastronorm containers — wash the ice cream gastronorm containers in a dishwasher; dry before placing new ice cream; moisture in the container can freeze on the ice cream surface. Condenser cleaning — check and clean the equipment's condenser (air cooler fins) every six months; dust accumulation reduces cooling efficiency and increases energy consumption. See also freezer tables.
HoReCa usage scenarios
Restaurant dessert station — Ice Cream Freezer GN; an Ice Cream Freezer GN in the dessert area; various ice cream flavours in gastronorm 1/3 containers; quickly replace an empty container with a full one from the reserve. Café with ice cream cone servings — Ice Cream Freezer GN; an Ice Cream Freezer GN at -14°C keeps the ice cream in a scoopable consistency; working with a scoop is simple. Hotel buffet with multiple ice cream options — Ice Cream Freezer GN; a larger freezer with several gastronorm compartments for different ice creams; dining area directly in the serving area; BHS is a regular equipment supplier.
Frequently asked questions
What is the difference between an Ice Cream Freezer GN and a standard chest freezer? Ice Cream Freezer GN — an Ice Cream Freezer GN uses standardised gastronorm containers, allowing precise organisation and interchange of ice cream portions; a chest freezer is an open compartment without a container system, suitable for storing larger quantities or packaged ice cream; the gastronorm system is faster and more organised for serving; a chest freezer is cheaper and has a larger capacity; see also low freezer table H-650mm.
Can an Ice Cream Freezer GN be used to store other food products, not just ice cream? Ice Cream Freezer GN — yes, a temperature of -14°C to -18°C is also suitable for storing meat, fish and other frozen products; HACCP however requires separating different product categories; a dedicated Ice Cream Freezer GN prevents the risk of mixing; choose the freezer capacity so that each product category has a separate unit. See freezer tables.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
