Challenge:
From Overnight Freezing to Faster and More Efficient Operations
After years of producing artisanal ice cream using traditional methods, Gebo Gelato was ready for the next step. The goal: to bring freshly churned ice cream from -6 °C down to -16 to -17 °C within an hour and a half. In the old setup, the ice cream tubs were stacked on Danish trolleys and frozen overnight. Because the ice was still soft, the tubs couldn't be stacked very high, taking up a lot of space in the freezer rooms. The aim was to significantly speed up this process.
Sollution:
An Efficient Freezing Tunnel With Refurbished Cooling Technology From HOS BV
Gebo Gelato wanted a freezing tunnel placed directly behind the filling machines, allowing the ice cream to enter a controlled freezing process almost immediately after filling. After moving along the tunnel conveyor, the tubs are fully frozen and ready for packaging and storage.
To ensure the tunnel had sufficient capacity, HOS BV performed the necessary cooling calculations and selected the appropriate equipment. The choice fell on a refurbished Bitzer HSN 7451-60-40P screw compressor set combined with a Güntner GCHC RD condenser. The condenser was installed on the roof alongside a previously supplied Trane water chiller from HOS BV.
Both the compressor set and the condenser were fully refurbished by the HOS BV team to ensure years of reliable performance.
Result:
Faster Frozen Ice Cream, More Space, and Fewer Steps
Based on Gebo Gelato’s requirements, HOS BV calculated the cooling capacity needed to complete the freezing process within the desired time frame. A technical proposal was then drawn up, and a selection of suitable machines was made. During a visit to HOS BV, the customer received an immediate offer, which was approved on the spot.
The installation was completed in February 2025 and has been running smoothly ever since. What used to take an entire night to freeze now takes just one and a half hours. Thanks to the direct cooling process, two steps have been eliminated from the packaging workflow. The Danish trolleys are no longer needed, saving both time and valuable space in the freezer rooms.
After years of producing artisanal ice cream using traditional methods, we were ready for the next step. The goal was to cool our freshly churned ice cream from -6 °C to -16/-17 °C within 1.5 hours. HOS BV, as a specialist, supported us in this challenge by providing their expertise. Through accurate calculations and the delivery of solid freezing equipment, we now have a freezing tunnel that functions efficiently and has fully achieved its intended purpose.
L. Both
