Inside The Factory

Now hopefully I’ve got this process correct! Ice Cream ProcessThe factory premises started producing ice cream at 74 Newton Street in 1960.  Although originally their machinery was imported from the States it was later replaced with original Italian machinery, which is still used currently.

 

temperature is kept tightly controlled 24 hours a day when in production

temperature is kept tightly controlled 24 hours a day when in production

The starting point is always the production of Vanilla ice cream and then the various flavourings are subsequently added.

The smaller machine is used when making smaller batches of ice cream

The smaller machine is used when making smaller batches of ice cream

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The ice cream is kept at a constant temperature as it is transferred from the larger vats across the production line through the heat controlled pipes.

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