Subzero cold, outdoors
Ice cream on the lawn: four hours solid, no freezer
A wedding dessert table in July has one enemy. A pre-frozen cell inside an insulated box holds it off for four hours.
Every outdoor caterer has the same story: the ice cream station that became a milkshake station forty minutes after the speeches. Dry ice is expensive and cannot be touched. A chest freezer needs a generator. Wet ice is a puddle by the second hour.
What a C1 Pro does
The cell is a sealed 20 × 20 × 5 cm block that goes in a freezer overnight. On a table, it holds −10 °C for eight hours. Inside an insulated box with the tubs, it keeps ice cream solid for four. No melt water, no drips, no ice run at three o'clock.
How to set it up
Freeze the cells for at least twelve hours. Load the thermal box with cells on the base and between the tubs. Keep the lid on between servings. Rotate a second set of cells from a cool bag at the four-hour mark if the service runs long.
Where else it works
Gelato carts at fairs, popsicle sales at sports days, sorbet courses in a marquee, and the frozen dessert display at a hotel brunch that currently sits on a puddle.
What it is not
It is not a freezer. It holds what is already frozen; it will not freeze what is not. Plan the box for four hours of solid product and be pleased when it does better.