CCF S.R.L. - The other form of artisan ice cream

The use of the chest counter for ice cream preservation is taking foot in Italy and abroad, due to both the history it represents which harkens back to the origins of the artisan ice cream maker, a sign of high quality ice cream and the good preservation of the product. CCF has simplified the construction of this characteristic counter and improved the conservation quality of the product, applying a simple but effective technology.

Bicycles are an affordable (lower fixed costs compared to a shop) and effective sales system because it provides widespread distribution. A moving sales point can be used to reach the most crowded places in a city at a certain time, attend exhibitions with a direct increase in sales determined by reaching the correct place at the correct time. Stimulates curiosity, makes the store and the brand more visible. Suitable for sales of packaged ice creams. It has an 8 hour range with 12 hours of charging. Complete* setup provided with: Dust painted steel frame 5 gear shift and pedal assistance 15 ampere battery Box in painted aluminium insulated panels PVC lowerable sunroof Parking brake Customised paint Customised designs Anti-spit protection plexiglass

Explanation of the physical principle that determines the long conservation and quality of homemade ice cream. During our Pre-purchase demos, we will introduce you to the production of ice cream and sorbets. Final tasting of two-flavour ice cream on stick.

Because it meets the healthiest values of nutrition, taste, naturalness, homemade freshness, in a creamy, full-bodied semi-solid structure, also known as ice cream. What transforms a mix of good ingredients into an ice cream? When the water inside a balanced mix is frozen, the mix becomes ice cream. What determines the quality of homemade ice cream on stick? The correct answer is the combination between ingredients and production process. Because the ingredients are vital for taste and authenticity of the ice cream, and the production product determines the structure and preservation over time. When frozen at extremely low temperatures, the water in the mix changes state, transforming the mix from liquid to ice cream.