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DIPPING USERS GUIDE
The general success of any ice cream dipping department depends to a great ex
tent on the
people within that department. If at all
possible, a single individual should be assigned the
direct responsibility of assuring that proper
operational procedures are being followed.
LOADING
–
Careful thought should be given to the placement of flavors within the cabinet prior to
the opening of the dipping department. Flavors with the highest sugar content (ripple,
maple syrup, and candy) require a lower temperature for dipping than vanilla. Since
temperatures will vary slightly within the cabinet, it is recommended that these flavors
be placed in the corners where maximum cooling effect from two walls can be taken
adv antage of.
STORAGE
–
In order to assure product quality and minimum energy usage, it is important that
proper attention is given to the maintenance of product temperatures prior to placement
in the display freezer. Storage temperatures
are generally maintained at –12 degrees F
to –18 degrees F. This allows for long-term storage of ice cream without deterioration.
Dipping
temperatures are generally maintained at +5 degrees F to +9 degrees F, which
allows for rather limited display time before deterioration begins to occur.
Ice cream removed from a delivery truck, walk-in freezer, or storage cabinet should be
placed in the dipping cabinet immediately.
The dipping cabinet is not designed as a hardening cabinet, and will generally only
maintain ice cream at the preset dipping temperature.
If ice cream is allowed to warm up prior
to placement in the dipping cabinet,
crystallization may occur resulting in some loss of product quality.
LIDS
–
To conserve energy and minimize frost accumulation on the cabinet interior walls, the
lids should remain closed until the customer has made his/her choice of flavors, and
should be closed immediately once the customer has been served. Under no
circumstances should the cabinet lids be left open for extended periods of time.
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