Hiber

Maximum quality, greater safety. Lasting excellence. Your ice cream comes out of the whipping machine soft, dense and offers excellent quality, but does it lose volume and softness after just a few hours in the display unit? Hiber’s blast chilling (surface hardening in just a few minutes) causes the formation of microcrystals, which stabilise all the properties of the product for many hours and increase the possible height of the decorations. With the total deep freezing of tubs (down to -18°C core temperature in just a few hours; total hardening for storage purposes) and harder items (cakes for the display unit, mousses, cream-based pastries, frozen puddings, individual portions, ice cream cakes, etc.), preservation can even be extended to several days. Soft, creamy and tender for serving: after ‘regeneration’ in the display unit, you will be able to serve your customers a product with all the look and flavour of freshly made ice cream. Excellent and certified hygiene. Hiber is an essential choice if you want to guarantee your customers the utmost product safety: the blast chilling actually prevents mould and bacteria from forming. These tend to proliferate in certain conditions or with sudden changes of temperature, humidity, heat or prolonged exposure. Rigorous hygiene standards are strictly observed right from the manufacturing stage (ergonomic design with specially rounded corners and no joints, for easier cleaning) and guaranteed and certified during use by compliance to the most recent European Standards ( Hiber conforms to the HACCP - Hazard Analysis and Critical Control Points - safety system).