1. Why your ice cream hard in this pans but soft in the other pans? 
2. Why there are frost on the fron glass? ? 
3. As your know ice is the biggest enemy cause it will blocking the air flow making warm spots in the case, then your gelato will melt, so how to kill our enemy? 
I have my way to solve those problems, What about you? 
- Incomparable features: 
- Tested at +35° C in 70% relative humidity
- Has a 8% incline offering maximum visibility
- Automatically and quickly defrost by hot gas
- The internal structural in 100% S/S304 guarantees structural strength and hygiene...
- Insulation in polyurethane thickness 60 mm, guaranteeing minimal dispersion and greatly reduced running costs
- Ventilated cooling system
- Refrigerant R404A
- Tempered curved glass with defogging heating wires
-Easy setting by digital temperature control board
- CE certification for Europe and 3C certification in China