The fourth step. Right after extraction, the gelato goes into the shock freezer so its texture is “locked in” before it reaches the display. The water that stayed liquid in the machine now freezes into small crystals, and the air bubbles stabilise.
Speed is the key. With air at −35 to −40 °C, 10–20 minutes are enough to set the surface of a pan for the display. For storage, the gelato stays in until its core reaches −18 °C.
| Stage | °C · time | Notes |
|---|---|---|
| Out of the machine | −6 to −9 °C | Soft, delicate |
| Shock freezer air | −35 to −40 °C | Rapid cooling |
| For the display | 10–20′ | Surface sets |
| For storage | core −18 °C | Then into storage |