Kolice pitches ETL batch freezers for premium gelato texture

By AI, Created 11:24 AM UTC, May 20, 2026, /AGP/ – Kolice is promoting its ETL-certified batch freezers as a way for gelato shops, restaurants and dessert makers to improve texture, control overrun and handle a wider range of recipes. The company says the equipment is built for rapid freezing, consistent output and commercial use in North American and global markets.

Why it matters: - Gelato texture depends on how fast a mix freezes and how much air gets folded in during churning. - Kolice is positioning its ETL-certified batch freezers as a way for businesses to produce smoother, denser frozen desserts with less ice crystallization. - The equipment is aimed at operators serving premium gelato, sorbet, vegan desserts and other specialty frozen products.

What happened: - Kolice introduced a technical guide describing its ETL High Quality Batch Freezer as equipment for premium gelato production. - The guide was published May 8, 2026, from San Jose, California. - Kolice said the batch freezer is the core machine for artisanal frozen dessert production because it freezes the mix while adding a controlled amount of air and distributing solids evenly.

The details: - Kolice says its batch freezers use high-capacity compressors and optimized refrigeration circuits to drive rapid temperature pull-down. - The machines are designed to keep the freezing cylinder at a constant ultra-low temperature to reduce large ice crystal formation. - Kolice says the dasher or beater system manages overrun, the air incorporated during churning. - Premium gelato typically contains 20% to 30% overrun, while commercial ice cream may contain 50% to 100% air. - Stainless steel blades are designed to scrape the cylinder walls precisely and prevent a frozen layer from insulating the mix. - Kolice says the result is a denser product with stronger flavor and a slower melt rate. - The ETL-certified series is described as adaptable to cream-based gelato, water-based Italian ice, sorbet, dairy-free desserts and vegan formulations. - The machine’s torque and cooling sensors are designed to adjust to different product resistance and freezing points. - Kolice says the equipment is suited for premium gelato boutiques, vegan and healthy dessert bars, restaurants, hotel kitchens, wholesale suppliers and retail operations.

Between the lines: - The guide frames frozen dessert production as an engineering problem, not just a recipe problem. - ETL certification is central to the pitch because it is presented as evidence of safety and performance for North American and Canadian markets. - The company is also using the guide to reinforce its wholesale positioning, not just its product specs. - Kolice says its presence in San Jose and London supports logistics and after-sales service for global buyers.

What’s next: - Kolice directs buyers seeking technical specifications or wholesale inquiries to its website: official website. - The company also lists contact and social channels for sales and product updates, including Instagram, Facebook and YouTube. - Kolice says businesses can expect the ETL-certified models to support ongoing production of artisanal-quality desserts at commercial scale.

The bottom line: - Kolice is pitching its batch freezers as a way to combine faster freezing, tighter overrun control and certified safety in one commercial system.