Fluctuating storage temperatures in horizontal units cause ice recrystallization and loss of structural integrity in frozen confections. Preventing these physical changes maintains consumer quality standards and extends shelf life.

High water content in standard frozen dessert mixes leads to excessive storage and transport volume requirements. Reducing bulk through concentration increases supply chain throughput and reduces logistical overhead.

Irregular product shape and uneven distribution of inclusions during extraction. Precise mechanical forming ensures uniform product dimensions and aesthetic consistency for commercial sale.