Freezing

The first step in transforming ice cream mix to delicious and attractive ice cream products is continuous freezing and the incorporation of air.

Our first ice cream freezer was introduced in 1948 and the fact that some of the first Hoyer freezers are still in operation today is evidence of the quality and craftsmanship that characterize Hoyer freezers. Today, we offer a comprehensive programme of Tetra Hoyer continuous freezers with capacities from approx. 40 l/h to 4,300 l/h (10 US gals/h to 1150 US gals/h).