Ageing Vats

To get the best long term product, ice cream mix should be aged at 4C for a minimum of 8 hours before freezing. This gives the stabiliser and emulsifier time to work.

If you are making more than one batch of ice cream mix in one day your mix will need to be transferred to an ageing vat which will keep the mix refrigerated and homogeneous. An ageing vat is therefore an essential piece of equipment for anyone wanting to produce large quantities of fresh homemade ice cream.

We stock ageing vats from Telme (formerly known as Corema) and Valmar.

	Telme Tino Ageing Vats: ageing vats with 60 – 120 litre capacities
	Valmar Sweety Age Ageing Vats: ageing vats with 20 – 130 litre capacities