Combined Gelato Machines
One machine that pasteurises, ages and batch freezes, for kitchens without the space or the volume for a separate line.
Combined machines
Combined pasteuriser and batch freezer models we supply.
Combined Unit Gelato Machines: Pasteurise, Age and Freeze in One
A combined unit is a single floor-standing or countertop machine that performs the full gelato production cycle in one body: it pasteurises the mix, holds and ages it, then batch-freezes it into finished gelato, ice cream or sorbet. Instead of running a standalone pasteuriser alongside a separate batch freezer, the combined machine links a heating cylinder and a freezing cylinder so you can go from raw ingredients to a finished batch without transferring mix between machines. For many cafes, dessert bars and start-up gelaterias, this is the most space-efficient and hygienic way to make small-batch gelato on site.
How a combined pasteuriser and batch freezer works
The machine typically uses an upper cylinder to heat and pasteurise the mix, and a lower cylinder to churn and freeze it. Once the mix has been pasteurised and brought down to ageing temperature, it is transferred internally to the freezing cylinder, where beaters incorporate a controlled amount of air and the refrigeration system freezes the batch. The result is a thermal shock that helps lock in fats and water, producing a smoother, cleaner-tasting product with a lower bacterial load than handling the mix across two separate machines. Carpigiani’s combined “Ready” technology is built around exactly this single-machine workflow, and Majors Group supplies the full Carpigiani range across Australia.
Who a combined unit suits
Combined units are ideal when floor space, labour and capital are all tight. If you are fitting out a new venue, adding gelato to an existing cafe menu, or running a boutique gelateria that values daily small-batch freshness, a single combined machine often makes more sense than two pieces of equipment plus the bench space and plumbing they demand. Because you can pasteurise just a few kilograms at a time, you can experiment with seasonal flavours, vegan bases and sorbets without committing to large batches. The same approach extends naturally into related products you may already make in-house, including frozen yoghurt and acai-style bowls.
Combined unit vs separate machines
The main trade-off is throughput and flexibility versus speed and volume. With a combined unit, the pasteurising cylinder is sized to match the freezing barrel below it, so you weigh and pasteurise the ingredients for each individual flavour as you go. A separate pasteuriser, by contrast, lets you pasteurise a large base mix once and then split it across many flavours, which is faster for high-volume sites running back-to-back batches all day. Combined machines also tend to produce slightly lower overrun because the mix has less dedicated ageing time. As a rule of thumb: choose a combined unit for compact, artisan, multi-flavour operations, and look at a dedicated pasteuriser plus a high-output batch freezer when daily volume is the priority. If you are unsure where your business sits, our team can size the right setup with you.
Choosing the right model
The correct machine depends on your batch size, daily output target, available power and whether you need air-cooled or water-cooled condensing. Carpigiani combined machines come in a range of capacities to match everything from a single-counter dessert bar through to a busy gelateria, and most are configured per site, so pricing is provided on application. Beyond capacity, think about the range on your menu (gelato only, or gelato plus sorbet and dairy-free), ventilation, and how the machine fits with your serving and storage setup such as scooping display cabinets. Majors Group can walk you through the options and recommend a configuration that matches your space and volume rather than overselling capacity you will not use.
Finance, installation and ongoing support
Commercial gelato equipment is a long-term investment, and most of our combined units are available on flexible finance, including FlexiCommercial, so you can preserve working capital while you build the business. Majors Group offers delivery and installation across Australia, plus factory-trained service and genuine spare parts to keep your machine running through peak summer trade. Whether you are comparing a combined unit against separate machines, or you already know the capacity you need, the fastest way to get accurate, current advice is to talk to a specialist. Request a quote or contact us today, or call our sales team on 1800 625 677 to discuss the right combined gelato machine for your venue.
Technology other brands don't offer
The brands we represent engineer their own control systems and refrigeration, giving you features, functionality and efficiency you won’t get from everyday equipment. Features vary by model, so ask us which machines include them.
Hard-O-Tronic®
Detects when gelato reaches the ideal texture and holds it there until the batch is extracted, so every batch is consistent.
Teorema remote diagnosis
Monitor the machine over the internet. Our technicians can see what the machine sees, for faster service and less downtime.
Crystal program
Semi-dense Crystal gelato for gelato cakes and take-away tubs, filled straight from the batch freezer with the Crystal dispensing door.
Self-pasteurisation
Soft serve machines that pasteurise their own mix, so full wash-downs can be spaced out to as long as 42 days.
Black-out protection
After a power or water outage the machine checks time and temperature, then resumes or re-pasteurises to keep the mix safe.
Scheduled start
Production, pasteurisation and storage programs run automatically, for example overnight, so you open ready to serve.
Direct expansion cylinders
Optimised refrigeration for quicker freeze-down, less product waste, higher quality and lower energy use.
Techfrost blast freezing
Gelato hardening from −10 °C to −18 °C in 15 minutes, and blast chilling from +90 °C to +3 °C in 90 minutes.
Frequently asked questions
What is a combined gelato machine?
It is a single machine that pasteurises, ages and batch-freezes your mix into finished gelato, ice cream or sorbet, so you do not need a separate pasteuriser and batch freezer. For help choosing the right model for your menu, contact your nearest Majors Group specialist on 1800 625 677.
Do I need a separate pasteuriser if I have a batch freezer?
Not necessarily. A combined (self-pasteurising) unit handles both jobs in one body, while high-volume sites often prefer a dedicated pasteuriser plus a separate freezer. Our team can advise which setup suits your daily output; just request a quote and we will help.
What is the difference between a combined unit and separate gelato machines?
A combined unit saves space and is great for small multi-flavour batches, while separate machines pasteurise a large base once and freeze faster for high volume. To weigh up the trade-offs for your venue, call a Majors Group specialist on 1800 625 677.
How long does it take to make gelato in a combined machine?
The freezing step is usually fast, but a full cycle including pasteurising, cooling and ageing can take from under an hour to several hours depending on the recipe. Exact cycle times vary by model, so contact us and we will match a machine to your workflow.
How much does a combined gelato machine cost in Australia?
Pricing depends on capacity, cooling type and configuration, so most combined units are quoted on application rather than listed. Contact Majors Group on 1800 625 677 or request a quote for current, accurate pricing and finance options.
Can I get finance on a combined gelato unit?
Yes, most of our combined units are available on flexible finance including FlexiCommercial to help preserve your working capital. Visit our finance page or speak with a Majors Group specialist who can talk you through the options.
Does Majors Group install and service combined units across Australia?
Yes, we offer delivery, installation across Australia and factory-trained service with genuine spare parts. For booking or support, call our service team on 1300 005 777 or contact your nearest Majors Group specialist.
Catalogues
New editionCarpigiani
Carpigiani Ready
Pasteuriser and batch freezer in one machine, for gelato, sorbet, pastry creams and more.
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Carpigiani
Carpigiani Ready 8-12
Compact countertop pasteuriser and batch freezer, 1.5 to 2.5 kg per cycle.
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New editionCarpigiani
Carpigiani Ready 14-20
Countertop pasteuriser and batch freezer for larger batches.
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New editionCarpigiani
Carpigiani ReadyChef 8-12
Hot and cold multi-function machine for gelato, pastry and savoury recipes.
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