Ice cream tubs
For over 25 years our group has been supplying ice cream trays to ice cream shops all over the world.
In this post we discover some curiosities about steel ice cream trays, characteristics, models, terms with which they are called by professionals in the ice cream sector
Our stainless steel ice cream trays are made in Italy with ultra-modern variable geometry molds.
The steel used for these trays is AISI 304*, a steel used in the world of catering as it is a metal suitable for contact with food.
The MOCA food certification is provided to be shown for any checks in the areas where ice cream shops, pastry shops, kitchens are used.
These trays can be used in refrigerators, freezers, showcases and blast chillers without any type of deformation problem.
As well as manual washing, it can be done in the dishwasher without using too aggressive detergents.
There are many sizes covered because in all these years many display cabinet manufacturers have adopted various sizes of trays.
Below are some models of stainless steel VG ice cream trays:
| VG1616 | serie da 165x165 mm | Guarda il reparto | |
| VG2120 | serie da 210x200 mm | Guarda il reparto | |
| VG3325 | serie da 330x250 mm | Guarda il reparto | |
| VG3625 | serie da 360x250 mm | Guarda il reparto | |
| VG1816 | serie da 180x165 mm | Guarda il reparto | |
| VG2616 | serie da 260x160 mm | Guarda il reparto | |
| VG3316 | serie da 330x165 mm | Guarda il reparto | |
| VG3616 | serie da 360x165 mm | Guarda il reparto | |
| VG4220 | serie da 420x200 mm | Guarda il reparto | |
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This product is also sought after by operators in the ice cream and pastry sector as:
Ice cream sorbet maker
Ice cream tub
Stainless steel ice cream tray
Ice cream container
Ice cream basin
Ice cream display basin
Steel basin
In-depth analysis
*Food grade stainless steel in history: from discovery to today
Stainless steel is the combination of iron and carbon, obtained through a two-phase process, to which chromium is added, together with other differentiated alloying elements such as nickel to make it stainless and resistant to corrosion.
It was discovered at the end of the 19th century by the English Clark and Woods, who patented this alloy containing 35% chromium, innovative because it was resistant to acids.
Only in anticipation of the First World War, however, did the real turning point occur, with the experimental industrial processes of the Englishman Harry Brearley, who tried to find a metal with which to build barrels for firearms that better resisted heat.
He therefore discovered by chance that by combining chromium up to 14% and a fairly high carbon content with the metal it did not rust. Even the New York Times talked about it, when in 1915 it praised the new alloy, defining it as stainless, because it also resisted the corrosion that was created in contact with organic acids in food.
During the ever-increasing and mass production between the 40s and 60s, stainless steel finally found space in many sectors: from petrochemical to nuclear and, obviously, the food sector.
As regards the specific types of food-grade stainless steel, there are different types, each with its own characteristics. Our company uses exclusively AISI 304 stainless steel to build its accessories for bars and gastronomy.
Informazioni gentimente concesse da VaschetteGelato.it e GastroNorm.it
Si ringrazia anche InoxLaser.it per le informazioni tecniche