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Aging Vats Machine The entire range of cutter is designed using optimum quality material and sophisticated technology in synchronization with industry standards. These vats are aged at 40F (5C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix. Apart from this, the entire range is tested under the inspection of quality controllers before delivery to ensure the premium quality. Clients can avail the entire range from us in various specifications and at affordable prices.