Modern ice cream extrusion dispensing began in 1987 when our managing director, Shane McGill, registered patents that led to this new paradigm within the ice cream field. Since then, extrusion technology has become the choice of a major section of the industry worldwide as it offers premium product with no waste or sanitising required.
During these early “stone-age” years, ice cream needed to be warmed up (tempered) to reach a temperature at which it could be extruded. Today we have HydroStab™ patented micro-encapsulation technology allows both soft serve and premium quality ice cream to be dispensed at temperatures as low as –24 degrees Centigrade (-11 degrees Fahrenheit). One-Shot offers ice cream dairies hands-on training in Bergamo, Italy for production of this unique and essential product.
Not only can you dispense at temperatures as low as –24 degrees Centigrade (-11 degrees Fahrenheit) but equally you can dispense at temperatures as warm as -12 degrees Centigrade (10 degrees Fahrenheit). This gives you an ADTR (Active Dispenser Temperature Range) of 12 degrees Centigrade (20 degrees Fahrenheit); thus allowing for virtually all scenarios of real life in the industry.
Because the ice cream can be dispensed at freezer temperatures, this means that throughput is not controlled by the number of portions that can be stored inside a tempering cabinet as used to be the case.
HydroStab™ is all-natural, tasteless and colourless and allows us to produce an ice cream and other frozen desserts independently from the presence of proteins and fats! Overruns in excess of 200% are possible with this new paradigm of ice cream production. Ice cream dairies can now produce frozen yogurts with live culture, pure fruit frozen dessert with no added sugar, zero fat products and much, much more.
So, when you see the One-Shot brand on the dispenser, you can be sure of the product quality being dispensed!
One-Shot is the excusive licensee of HydroStab™ worldwide.