2 Gelato in your Shop
UPDATE 04/16
UPDATE 04/16
2
2 Gelato in your S ho p
KNOW-HOW HANDBOOK
KNOW-HOW HANDBOOK
SETTING UP THE REFRIGERATED DISPLAY
Daily Setting up Cleaning can only be carried out if the display cabinet is turned off.
1
2
3 Using hot water and a clean Dry with kitchen roll. Turn the display cabinet back cloth, clean all traces of gelato on. If necessary, reset the from the visible parts of the temperature of the display display, without forgetting the cabinet using the SET button. glass sides.
KNOW-HOW HANDBOOK
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
2
3
2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP Turn it back on and check that If necessary, reset the Replace the stainless steel the fans are running correctly. temperature of the display support beams and the using the SET button. Reinstall stainless steel pans: 7 liters the central stainless steel part capacity for the 7 liters gelato as well as the planks. 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.
D D
I I
We do advise that you leave the plexiglas doors closed on the display so that the gelato is
S S
not only protected from any dust or exterior contamination but also to maintain the correct
P P temperature. L L
If, during a very busy period, you need to remove them, remember to put them on a clean
surface that has been disinfected and not on the floor.A A Y
Y ' ' S
S S S E
E T T T T
I I N N G
G
STORAGE OF GELATO
From -20° to -13°C freezer(s)
05 DEC . 2013
1
2
3 Check that the stock sheet for Stamp the pan taken from the Store the pans in the -13°C KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK
the -13°C freezer corresponds -20°C freezer box with the day’s freezer, taking into account the
exactly to the stock present in date: after transfer from -13°C rotation system (place the new
the freezer. to -20°C must be used within pans behind the older ones).
10 days .
4
5 Substrate from the -20°C Note your initials on the stock freezer box stock sheet the sheet for -13°C in the lower pans that you have taken. triangle.
From the -13°C to the refrigerated display
2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP
1
2
3 If there are several pans of Note your initials on the stock Note the batch number on the
the same flavor in the freezer, sheet for -13°C in the higher Batch Number Traceability of
make sure to use the oldest triangle. Pans on Display. one first.4 Put the pan in the refrigerated display (adding decorating when required).
EQUIRED DECORATING
S S
- PISTACCHIO: evenly spread a sachet on the pan (100g)
T T
- NOCCIOLA: evenly spread a sachet on the pan (100g)
O O
- CAFFÈ: sprinkle 1 medium cup (filled to the brim) of chocolate
R coffee beans R
- AMARENA: 3 ladles of Amarena topping (± 500g)
A A
- CARAMELLO AL BURRO SALATO: sprinkle 1 small cup (filled to
G G
the brim) of caramel chips
- TIRAMISÙ: evenly dust with cocoa powder
E E
Quarters
O O F
F G G E
E L L A
A
05 DEC . 2013
T T O
O
1
2
3 If the pan is more than ¾ Mark the label with a cross. Create a list where you will
empty, you should replace it mark all the “quarters” left in
2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP
S T O R A G E O F G E L A T O S T O R A G E O F G E L A T O
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.
KNOW-HOW HANDBOOK
4 Using some kitchen roll, clean
the edges of the pan and replace the pan back in the display.
Do not add or spread the quarter over the top of the pan which will go back in the display,
and do not redesign or touch the surface of the gelato with a spatula.CLEANING THE GELATO PANS
2. GELATO IN YOUR SHOP
C L E A N
I N G C L E A N
I N G
2 Clean any traces of gelato left on the sides using a rag designed for use with food.
KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK
1 Push the gelato down so that
3 Dry the pan with using disposal paper towels and the put them back in the display.
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.2. GELATO IN YOUR 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.
In the morning or half-day you replenish all the products you may need for the day, so that
4 The petals must not be too high (about 3,5cm): don’t go too deep into the gelato, stop before the spatula gets narrower.
LARGE CUP 226g yes
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.1 Take a cone and place it inside the corresponding protective paper cone. Throughout the serving, you should only hold onto the paper cone.
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.
2 Hold the spatula by the handle,
without touching the scooping
part.Cones
EXCEPTION: CHILD SIZED CONE For small children or adults who ask, we also have a small child sized cone.
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.
SERVING GELATO
GRANDISSIMO CUP 540g yes
GIANT CUP 283g yes
MEDIUM CUP 168g -
KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK
SMALL CUP 137g -
KID CUP 85g -
LARGE CONE 246g yes
MEDIUM CONE 176g -
SMALL CONE 130g -
MINI CONE KID CONE 85g -
SIZES
WEIGHT
(TOLERANCE ± 5G)
• 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.
C O N E S C O N E S
2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP
1 Hold the cup by its bottom and not by its sides.
2
3 KNOW-HOW HANDBOOK
KNOW-HOW HANDBOOK
Hold the spatula by the handle, Take a “roll” of gelato making
without touching the scooping sure that it is the correct size.
part. 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.2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP
4
5 Add the following flavors in the For the last flavor push the same way, always placing them roll down into the cup, using
on the right of the preceding your spatula horizontally and
flavor and by packing them perpendicular to the cup, down with the spatula which making sure that the cup isC should be inside the cup. Rotate properly filled. The cup should C
the cup so the empty part is be filled so that the gelato is
U U always facing you. about two fingers height. P
P S S
EXCEPTION: THE CHILD PORTION CUP
Or children, or adults who request it, we also have a child portion cup, limited to two flavors. This child portion is served in a small cup which should only be filled to the brim.
- 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.
- Pack the gelato down in the cool box, to make sure there are no air pockets in the gelato.
KNOW-HOW HANDBOOK
2 FLAVORS
3 FLAVORS OR
2. GELATO IN YOUR SHOP
2. GELATO IN YOUR SHOP
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.T T A A K K E
E A A W
W A A Y
Y C C O
O O O L
L B B O
O
X X