There's nothing better than a cake, a dessert, an ice cream or a piece of chocolate to end a meal smoothly.
Fortunately, pastry chefs, ice cream makers, confectioners and chocolatiers bend over backwards to offer the best of their art to their customers:
- a perfect control of the cold chain to avoid any health risk.
- a perfect storage to preserve the finest original qualities of the raw materials, pastries, ice creams and shaped chocolates
- ergonomic and functional equipment adapted to your laboratory to work comfortably and with optimal hygiene
To coat your pastries, make inserts or meet needs in case of high demand, it is often necessary to deep-freeze your products. Hengel offers a wide range of equipment depending on your volume and your working method: deep-freezer storage cabinet, mixed blast freezer or deep-freezer tunnels for trolleys. To deep-freeze these delicate products and ensure that their initial qualities (appearance, taste) are preserved, air flows (ventilation) are optimized for this application.
To store your ice creams, sorbets, fruity preparations, frozen pastries or other previously frozen desserts, while keeping unchanged their flavors and consistencies, choose one of our professional freezers: negative storage system with wickets doors.
To preserve your chocolates as professional standards (temperature, hygrometry controlled and protected from the light), Hengel proposes a range of chocolate storage cabinets.