Why is Temperature Control so Important for Ice Cream?

Ice cream is America’s favorite sweet treat on a hot summer day. There are hundreds of flavors to choose from to satisfy a sweet tooth. We take for granted how easy it is to run into the grocery store and purchase a gallon of ice cream to enjoy, however, there are many safety precautions, including temperature control, that are taken to ensure the ice cream is stored and transported properly before it arrives at your local grocery store.

Food safety standards state that any potentially hazardous foods must be stored and displayed at a safe temperature. The optimum temperature to store ice cream is 0°F or colder. When ice cream is exposed to temperatures above 10°F, bacteria can begin to grow as well as cause changes in the texture and flavor properties. When ice cream freezes too fast or too slow, the crystals in ice cream become bigger and result in the grainy texture that mimics the look of freezer burn.

Temperature control is important for ice cream, not only to ensure the quality of the product, but it also can drastically reduce product waste. Without a properly maintained temperature-controlled environment, ice cream can be at risk of melting and refreezing which could result in the product needing to be disposed of.

At Pioneer Cold our temperature control warehouse is specially designed to provide the best possible environment for our customers’ frozen products. Our team has in-depth experience in the implementation of proper controls to protect product integrity and provide comprehensive inventory management.

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest