2 Gelato in your Shop

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UPDATE

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KNOW-HOW HANDBOOK

UPDATE

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UPDATE

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2

Gelato in

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UPDATE 04/16

2. GELATO IN YOUR SHOP

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SETTING UP THE REFRIGERATED DISPLAY

Daily Setting up

Cleaning can only be carried out if the display cabinet is turned off.

1

Using hot water and a clean cloth, clean all traces of gelato from the visible parts of the display, without forgetting the glass sides.

2

Dry with kitchen roll.

3

Turn the display cabinet back on. If necessary, reset the temperature of the display cabinet using the SET button.

4

When the temperature has reached -13°C, you can install the gelato making sure that the label on the pan is facing you.

After the weekly (semi-weekly) cleaning

Once a week (and twice a week in summer)

1

Turn it back on and check that the fans are running correctly.

2

If necessary, reset the temperature of the display using the SET button. Reinstall the central stainless steel part as well as the planks.

3

Replace the stainless steel support beams and the stainless steel pans: 7 liters capacity for the 7 liters gelato pans and the same principle for the 5 liters pans.

4

When the temperature has reached -13°C, you can install the gelato making sure that the label on the gelato pan is facing you.

We do advise that you leave the plexiglas doors closed on the display so that the gelato is not only protected from any dust or exterior contamination but also to maintain the correct temperature.

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STORAGE OF GELATO

From -20° to -13°C freezer(s)

1

Check that the stock sheet for the -13°C freezer corresponds exactly to the stock present in the freezer.

2

Stamp the pan taken from the -20°C freezer box with the day’s date: after transfer from -13°C to -20°C must be used within 10 days.

4

Substrate from the -20°C freezer box stock sheet the pans that you have taken.

5

Note your initials on the stock sheet for -13°C in the lower triangle.

3

Store the pans in the -13°C freezer, taking into account the rotation system (place the new pans behind the older ones).

From the -13°C to the refrigerated display

1

If there are several pans of the same flavor in the freezer, make sure to use the oldest one first.

2

Note your initials on the stock sheet for -13°C in the higher triangle.

3

Note the batch number on the Batch Number Traceability of Pans on Display.

4

Put the pan in the refrigerated display (adding decorating when required).

EQUIRED DECORATING

• PISTACCHIO: evenly spread a sachet on the pan (100g) • NOCCIOLA: evenly spread a sachet on the pan (100g)

• CAFFÈ: sprinkle 1 medium cup (filled to the brim) of chocolate coffee beans

• AMARENA: 3 ladles of Amarena topping (± 500g)

• CARAMELLO AL BURRO SALATO: sprinkle 1 small cup (filled to the brim) of caramel chips

• TIRAMISÙ: evenly dust with cocoa powder

Quarters

1

If the pan is more than ¾ empty, you should replace it with a new one.

2

Mark the label with a cross.

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Adding the “quarters”

1

Push down into a straight block the gelato in the display pan.

2

With the help of a clean spatula, lift the gelato out in one block and place it into the pan taken from the display.

3

Push the quarter so that it is wedged up against the gelato in the pan.

4

Using some kitchen roll, clean the edges of the pan and replace the pan back in the display.

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CLEANING THE GELATO PANS

2

Clean any traces of gelato left on the sides using a rag designed for use with food.

3

Dry the pan with using disposal paper towels and the put them back in the display.

1

Push the gelato down so that it forms an even and smooth block. Thoroughly scrape the gelato pan.

This cleaning should be done once a day (opening or closing time) as quickly as possible so that the gelato does not melt and preferably when the costumers are not in the shop.

ARRANGEMENT OF CUPS AND CONES

Cups

One or two double columns for each different size of cups, in straight lines, with the front columns slightly shorter than those behind.

Cones

Take a row of cones from the box, and split in half, place these two half rows in the cone display, point to point.

As with all other food items, remember to rotate the cones, by placing the most recent at the bottom of the display case.

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SIZES WEIGHT

(TOLERANCE ± 5G) MINI CONE

KID CONE _85g

-SMALL CONE _130g

-MEDIUM CONE _176g

-LARGE CONE _246g _yes

KID CUP _85g

-SMALL CUP _137g

-MEDIUM CUP _168g

-LARGE CUP _226g _yes

GIANT CUP _283g _yes

GRANDISSIMO CUP _540g _yes

SERVING GELATO

• Amorino’s golden rule: customers can choose as many flavors as they want, regardless of the size of the cup, cone, or to go cool box.

• Systematically ask to the costumer how many flavors they would like in order to take the correct amount of gelato for each flavor.

• Always start with the “harder”flavors.

PETAL COUNT_{: the “ideal” cone is generally composed of 4/5 petals for a small, 5/6 for a} medium, and 6/7 for the large.

EXCEPTION: CHILD SIZED CONE

For small children or adults who ask, we also have a small child sized cone.

As for the others sizes, the choice of flavours is illimited. This cone is made using the small cone but only has two or three gelato petals.

Cones

2

Hold the spatula by the handle, without touching the scooping part.

3

The « roll » of gelato must have the same diameter as the center of the cone in order to give sufficient stability to stick the petals onto it.

1

Take a cone and place it inside the corresponding protective paper cone. Throughout the serving, you should only hold onto the paper cone.

5

Stick each petal around the cone turning it; the straight side of the petal must be stuck to the gelato flush to the cone.

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The cups

1

Hold the cup by its bottom and not by its sides.

2

Hold the spatula by the handle, without touching the scooping part.

3

Take a “roll” of gelato making sure that it is the correct size. The size will, of course, depend on the size of cup and the number of flavors requested. Push the gelato on each side to ensure that there is room for the other flavors. Make a roll of gelato for each flavor.

4

Add the following flavors in the same way, always placing them on the right of the preceding flavor and by packing them down with the spatula which should be inside the cup. Rotate the cup so the empty part is always facing you.

5

For the last flavor push the roll down into the cup, using your spatula horizontally and perpendicular to the cup, making sure that the cup is properly filled. The cup should be filled so that the gelato is about two fingers height.

EXCEPTION: THE CHILD PORTION CUP

Or children, or adults who request it, we also have a child portion cup, limited to two flavors.

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2 FLAVORS

OR 3 FLAVORS OR

4 FLAVORS 5 or MORE FLAVORS

Once you have filled the cool box, you should systematically place the protective plastic film on the gelato, the cool box cover followed by the paper sleeve.

Place these boxes in a suitably sized bag.

Take away cool boxes

• We have two sizes of cool boxes: 550ml or 1100ml. They keep the gelato at the correct temperature for 30 minutes in the summer and up to 40 minutes in the winter. • The cool boxes should be filled level to the top of the cool box and the top should be

smoothed out.