Ten Suggestions for Scooping Your Gelato And Maintaining Dipping Cabinets

1. Always use a clean scoop with a sharp edge. When scooping sorbet - use a spade.
   
   
   
2. Start scooping from the outside of the container inward, scooping in a circular pattern.
   
   
   
3. Dip the scoop approximately ½ inch deep into the Gelato.
   
   
   
4. Use the scoop to form a nice, round ball of Gelato.
   
   
   
5. For the following scoop, begin dipping from where prior scoop stopped. Do NOT dip directly into the center of the Gelato tub.
   
   
   
6. When dipping, ensure that the scoop is turned upwards. This is to prevent compressing the Gelato, as scooping downward will make the Gelato more compact. Train your Gelato employees to scoop in this manner to prevent excess product as it results in lost revenue.
   
   
   
7. Typically you want your Gelato temperature to be between 8-15 degrees above zero Fahrenheit. Of course this depends on the Gelato's over-run or air content.
   
   
   
8. The Gelato tub should be firmly anchored in the cabinet to ensure an even scoop.
   
   
   
9. Replace tubs as the Gelato level approaches the last 10% of the container. Scoop the rest of the Gelato on top of the new tubs. Empty containers aren't attractive and customers will be hesitant to purchase the remaining product.
   
   
   
10. Defrost the cabinet weekly to stop frost from building up and keep the temperature from increasing. Establish a maintenance routine to keep the fans and condenser dust and dirt free as dust/dirt restricts airflow and raises the running temperature.