CREAM Freezer

Low Draw Temperature Ice Cream Results! 

•	Same Floor Space as a Standard Freezer
•	Better Energy Efficiency than Standard Freezers!
•	A Complete Solution for Viscous Ice Cream

WCB Ice Cream has introduced the CREAM Freezer. The acronym CREAM stands for the Continuous product Re-circulation with complete Emulsification of overrun Air and Mix.

The objective of ice cream made with a freezer plus a secondary cooling unit (generically known as "low draw temperature ice cream") is to produce finished ice cream with small ice crystal size, small air cell size and a creamier mouth feel, giving better eating quality and storage stability. Similar results are obtained with the CREAM System without the need of a secondary unit. The CREAM Freezer is a complete system that does not only rely on reducing the ice cream draw temperature.

With the CREAM Freezer the following process and product improvements may be realized:  

•	A very small and creamy product texture.
•	Improved product consistency, due to reduced ice cream crystal size and improved air cell distribution.
•	Improved melt down time.
•	Improved storage stability.
•	The very consistent product results in excellent package weight control.
•	There can be a reduced load on the hardening tunnel and/or reduced total energy consumption.

Yes, you can incorporate all the

same variegates and inclusions!