Time to get cold. VERY cold.
Our new nitrogen tunnels arrived and when operational they'll run around -190 degrees F. That's not a typo. Minus 190 degrees. That'll freeze ice cream fast.
Billy and the facilities team worked to maneuver these 2500 pound sections off the truck and into the facility. Billy handed over the narration duties to Tim who is apparently more photogenic on camera.
This installation is just the start of a new and expanded High Road to meet the growing demand for our products. Our ice cream is made by chefs, but Tim is allowing us to share our incredible flavors with many more of you even faster.