Kolice pitches certified hard ice cream batch freezers for industrial buyers

By AI, Created 11:19 AM UTC, May 20, 2026, /AGP/ – Kolice is positioning its hard ice cream batch freezers as a fit for premium gelato and high-volume frozen dessert production, with claims around pasteurization, safety certifications and localized inventory. The company says the equipment is aimed at restaurant chains, franchise shops and other commercial operators that need faster turnaround and fewer supply-chain delays.

Why it matters: - Premium frozen desserts need equipment that can handle high output without sacrificing texture or consistency. - Commercial operators also need fast service, spare parts and compliance support to avoid production stoppages. - Kolice is targeting that gap with batch freezers marketed for both artisanal and industrial-scale production.

What happened: - Kolice published a technical evaluation of its hard ice cream batch freezer for industrial equipment buyers. - The company says it was established in 2012 and now operates as a service provider with a physical presence in the United States and the United Kingdom. - Kolice says it maintains showrooms and U.S.-based inventory to reduce logistics problems tied to heavy industrial equipment. - The company directs readers to more information.

The details: - Kolice says its batch freezer integrates pasteurization and freezing in one cylinder. - The system is designed to pasteurize raw mix, then move into rapid cooling and freezing without transferring product to another machine. - Kolice says the design can reduce cross-contamination risk and save labor time and floor space. - The refrigeration system uses heavy-duty compressors for continuous output. - The company says the machine uses advanced expansion valves and robust cooling architecture to hold stable evaporation temperatures. - Kolice says stable temperatures help control ice crystal formation and improve texture. - The internal beater system is designed with adjustable shear forces. - Kolice says that helps the machine handle both dairy and plant-based mixes. - The machine is intended to control overrun and reduce icy or grainy texture defects. - Kolice says the equipment undergoes testing for CE and ETL certifications. - The company says the units use 304 and 316 food-grade stainless steel for corrosion resistance. - Kolice says all food-contact components are built for disassembly and deep cleaning. - The company says that hygienic design is meant to speed daily sanitation. - Kolice says it operates as a wholesale restaurant supplier with warehousing in California and London. - The company says that setup can shorten delivery times and lower shipping costs for restaurant chains and franchise ice cream shops. - Kolice says it keeps spare parts in inventory, including gaskets, seals and control boards. - The company says that support model is meant to reduce downtime and speed repairs. - Kolice says its systems use intelligent control panels with time and temperature dual-control mechanisms. - The company says operators can switch between automatic production modes and manual adjustments. - Kolice says the controls help keep batch firmness consistent despite changes in kitchen temperature.

Between the lines: - Kolice is selling more than a machine. It is selling a supply chain and service network. - The focus on certifications, sanitation and spare parts suggests the target buyer is a commercial operator that values uptime as much as output. - The emphasis on automation and repeatability points to multi-location brands that need the same product quality across stores.

What’s next: - Kolice is encouraging prospective buyers to inspect the equipment at its showroom locations. - The company is likely to continue leaning on localized inventory and support as a differentiator for B2B dessert operations. - For buyers comparing industrial batch freezers, the next decision point is whether the combined pasteurization, freezing and service model fits their production needs.