1960 – pasteurizers: the great revolution in the artisan laboratory


The production of artisanal gelato risked, in the early ‘50s, to be swept away by the entrance, on the market, of industrial ice cream – just like it had happened years before in the US. The hygienic standards of the industry were very high, those of artisan laboratories truly inadequate. The violent media campaign denouncing the unhealthiness of gelato produced its effects. But gelato makers organized themselves, they studied and participated to training courses and the manufacturers of gelato machinery, through a careful analysis of sanitation issues in the artisan laboratories, spotted the critical point in the absence of pasteurization.


The pasteurization of gelato mixtures

Small pasteurizers for artisan laboratories: this was the answer to the sanitary problems which revolutionized, for the second time (after the invention of the automatic batch freezer), the world of Italian artisanal gelato. The process developed by Louis Pasteur (1822-1895) to clean up food through heat became patrimony of artisans. The new equipments allowed to eliminate the pathogenic flora and other microorganisms without significantly altering the chemical-physical characteristics of the products. The procedure consists of heating the mixture, for the time necessary to break down the bacterial load, and then rapidly cooling the mixture up to the temperature of preservation. With the introduction of pasteurizers, the workshops of the gelato makers began an irreversible transformation that will lead them to become little gems of high technology, and places to be proud of, to the point of being open to customers.