The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods.

The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work.

When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy.

Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.

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