Chill-N Nitrogen Ice Cream Franchise Set to Open up New Locations

“By reengineering our nitrogen tanks underneath our production lines, we’re seeing far less residual nitrogen loss because the nitrogen doesn’t have to travel as far,” said David Leonardo, CEO of Chill-N. “Furthermore, under the counter tanks eliminate the need for additional rooms and nitrogen storage in our back-of-the-house, which also reduces our construction costs.

“We cracked the code on ice cream delivery,” added Leonardo. “By leveraging our liquid nitrogen technology, we’re able to freeze our ice cream more densely, which allows it to arrive at the perfect consistency upon delivery.”

Several recent franchise owners to join the Chill-N system include multi-unit franchisee Christopher Wirth who operates two Orlando locations; South Florida brothers Rafael Mesa Rodriguez and Edward Chestaro who own Chill-N Pembroke Pines; and Hugo Sappey, an entrepreneur and airline pilot who owns Chill-N Pompano Beach.

“As I was contemplating my exit from the corporate world, I knew I wanted to be in business for myself, but doing something that I would love each and every day,” said Wirth.