Freezing and forming

Tetra Hoyer DeepBlue is the brand name for our low temperature ice cream concept. At the heart of this technology is the Tetra Hoyer DeepBlue CK second stage freezer, which cools low temperature ice cream to –12 to –15 °C (10 to 5 °F) where it becomes very viscous, rather like soft clay. It is ideal for shaping into a variety of new products.

Low temperature ice cream undergoes a cold kneading process in the Tetra Hoyer DeepBlue CK freezer, creating a finely structured ice cream with a smoother feel and creamier taste. You can now achieve excellent creaminess even with low-fat ice cream so that healthier, low fat products can taste just as good as top-of-the-range traditional ice cream.

With the Tetra Hoyer DeepBlue concept you have the possibility of reducing raw material costs either by reducing the amount of expensive ingredients such as cream or butterfat or by using less expensive ingredients like vegetable fat.

Tetra Hoyer DeepBlue is a modular concept that offers a number of cost saving production benefits. In addition to the dedicated Hoyer DeepBlue low temperature freezer, we offer ingredient addition and filling and shaping modules you need for complete production solutions for a whole range of new, healthier, exciting products.