Digitise your production room and display case routines. Each task is recorded with date, time and personal 4-digit signature.
No app to install Free plan forever Signed and dated records
≈140 M L
Litres of ice cream consumed per year in Spanish households
Ice cream parlour market analysis, Spain 2025
80.7%
Of annual consumption between April and September
Spanish ice cream sector data (ANHCEA)
4.17 L
Per-capita yearly ice cream consumption in Spain
Spanish ice cream market report
-18 °C
Maximum storage temperature for ice cream
Ice cream storage technical guidelines
This is how tasks are distributed between opening, service and closing. Each one is signed and recorded.
This is how your ice cream shop's day-to-day transforms with digital lists signed per shift.
Sticky sheets in the production room
Paper task lists get damp from pasteuriser steam and end up illegible.
Display case temperatures unrecorded
No one notes the -12 °C of the serving cabinet mid-afternoon, and there's no backup during an inspection.
Was the batch freezer cleaned?
The owner calls at closing to ask if it was dismantled and disinfected, but there's no certainty until the next day.
Digital checklist from the mobile
The team marks each task on the production room tablet; the history becomes unalterable with date and time.
Temperature records on time
Display case and storage freezer readings are completed and signed with PIN; the traffic light warns if any are missing.
Real remote supervision
The owner sees from home if the batch freezer cleaning is green and who signed it.
The team completes the tasks, signs with their PIN and you see the traffic light instantly.
Ice cream shop · Display case and production room
No installation, no POS, no complications. Just task lists that your team completes and signs.
You create task lists for opening, service and closing. They repeat automatically every day or you schedule them for the high season.
Each temperature reading of the display case or storage freezer is recorded with date, time and PIN. Solid documentary backup for health inspections.
Each employee has their personal code. When completing the list, they sign with their PIN and the history becomes unalterable.
You set the frequency: daily for batch freezer cleaning, every 3 hours for temperature checks, weekly for deep cleaning.
Green if everything is done on time, yellow if pending, red if overdue. You set the thresholds.
Used from the browser of the production room tablet or the manager's mobile. No app to install, no space taken.
From the production room to the display case, your team completes the tasks and you supervise from wherever you are.
No training, no installation. Just open the browser and start.
Define the routines for opening, production, temperature control and closing. You can use our ice cream shop templates or create your own.
Each employee accesses from the production room tablet or their mobile, marks completed tasks and signs with their 4-digit PIN.
From home or another ice cream shop, you see the status of each shift: green if everything is in order, red if something went wrong.
Owners of artisan ice cream shops and small chains tell us how they've improved their daily operations.
Maria Ferrer
Owner of Ferrer's Artisan Gelato (London)
“We used to lose temperature sheets among the tubs. Now the team signs each reading on the tablet and I see it instantly. At the last health inspection, I showed the records from my mobile and everything was perfect.”
Carlos Ruiz
Manager of The Creamery (Brighton)
“With the seafront terrace in high season, closing was chaos. Now the closing list includes dismantling the terrace and cleaning the batch freezer. If something isn't signed, it goes red and I call before they leave.”
Laura Sánchez
Owner of three ice cream shops in Manchester
“Having three shops in summer forced me to be everywhere at once. With Timlup I supervise the openings and display case records of each one from my mobile. The free plan let me try it risk-free and now I wouldn't change it.”
Maria Ferrer
Owner of Ferrer's Artisan Gelato (London)
“We used to lose temperature sheets among the tubs. Now the team signs each reading on the tablet and I see it instantly. At the last health inspection, I showed the records from my mobile and everything was perfect.”
Carlos Ruiz
Manager of The Creamery (Brighton)
“With the seafront terrace in high season, closing was chaos. Now the closing list includes dismantling the terrace and cleaning the batch freezer. If something isn't signed, it goes red and I call before they leave.”
Laura Sánchez
Owner of three ice cream shops in Manchester
“Having three shops in summer forced me to be everywhere at once. With Timlup I supervise the openings and display case records of each one from my mobile. The free plan let me try it risk-free and now I wouldn't change it.”
Maria Ferrer
Owner of Ferrer's Artisan Gelato (London)
“We used to lose temperature sheets among the tubs. Now the team signs each reading on the tablet and I see it instantly. At the last health inspection, I showed the records from my mobile and everything was perfect.”
Carlos Ruiz
Manager of The Creamery (Brighton)
“With the seafront terrace in high season, closing was chaos. Now the closing list includes dismantling the terrace and cleaning the batch freezer. If something isn't signed, it goes red and I call before they leave.”
Laura Sánchez
Owner of three ice cream shops in Manchester
“Having three shops in summer forced me to be everywhere at once. With Timlup I supervise the openings and display case records of each one from my mobile. The free plan let me try it risk-free and now I wouldn't change it.”
We answer the most common questions about how Timlup fits a real ice cream shop.
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Each routine is adapted to the real processes of an artisan or chain ice cream shop.
Turning on display cases, checking temperatures, preparing cones and restocking toppings.
Daily dismantling, washing and disinfection of the batch freezer, plus general production room cleaning.
Regular readings (2-3 per day) of the serving cabinet (-11 to -14 °C) and storage freezer (-18 °C or lower).
Pasteurisation at 85 °C, mix maturation for 6 to 12 hours at ≤6 °C and recording the legal maximum of 72 h.
Terrace set-up and dismantling, accelerated tub rotation and shift reinforcement at summer kiosks.
Same approach, copy adapted to each business.