Frigomeccanica POZZETTI Corner Refrigerated display cabinet

Pozzetti modules with glycol refrigeration are the most traditional way of storing ice-cream; a salt and water mixture, or brine, used to be employed as a low temperature conductor in the past, but now a mixture of water and food-approved glycol, combine in the right proportions, is used.‎ Pozzetti modules with forced-air ventilation are the modern variant on the traditional type.‎ The low temperature is conveyed through the module by fans which move the air and distribute it evenly around the tubs.‎ WEIGHT AND INSTALLATION Glycol modules are much heavier than the forced-air equivalent due to the amount of liquid they contain, and the tank also has to be filled with the glycol and water mixture on first installation, while the forced-air type is ready for use.‎ TEMPERATURE DIFFERENCE Both systems guarantee a minimal difference between the upper tub and the spare tub stored underneath.‎ ENERGY SAVING Both glycol and forced-air pozzetti modules have tanks insulated with 70 mm of expanded polyurethane with a density of 40 kg/m3, guaranteeing lower heat loss than the thinner constructions normally found on the market, and thus saving energy.‎ CONSUMPTION AND OPERATING TIMES Since glycol pozzetti modules have to refrigerate a considerable amount of liquid, they take about 10/12 hours to reach the operating temperature, after which the temperature is maintained with very little energy, and in the event of a power blackout the ice-cream will be conserved for many hours due to the thermal inertia of the liquid mass.‎ Usually, a glycol module is switched on at the start of the season and not switched off again until the end, because it is recommended for continuous use.‎ A pozzetti module with force-air refrigeration requires very little time (about 30/40 minutes) and electricity to reach the operating temperature initially, but in order to keep the temperature constant it requires more frequent motor operation, and the ice-cream will be conserved for less time than in the glycol type in the event of a power blackout.‎ Forced-air modules are recommended for discontinuous use, or for businesses operating on alternating days, or only at certain times of day.‎ USE AND PRODUCT Pozzetti ice-cream modules with both glycol and forced-air refrigeration can be used at negative temperatures (from -6°C to -18°C) for ice-cream or slushes.‎