Commercial gelato machines
Batch freezers, pasteurisers and combined machines for gelaterias and kitchens.
Gelato equipment for every size of business
Pick the range by the gelato you will make in a busy hour, not on opening day. Each range has its own machines, and you can move up as you grow.
Entry: up to 20 kg an hour
A first gelato shop, a café adding gelato or a kiosk. Countertop batch freezers, a 30 L pasteuriser and a blast freezer. See the Entry package →
Mid-size: 20 to 90 kg an hour
A busy shop, a growing group or a central kitchen supplying several stores. Floor-standing batch freezers and pasteurisers up to 120 L. See mid-size equipment →
Large and factory: 110 kg an hour and up
A high-volume gelato lab, a wholesaler or an ice cream manufacturer. Large batch freezers, roll-in blast freezers and full production lines. See industrial lines →
Not sure which range fits? Compare them in the table below or see all commercial gelato machines.
Batch freezers
Carpigiani Labo batch freezers make gelato in cycles, in sizes from small gelaterias to production kitchens.
Pasteurisers and combined machines
Heat-treat, age and cool the mix, or pasteurise, age and freeze in one body.
Blast freezers
Techfrost blast freezers harden and store gelato and pastry.
Display cabinets
ISA cabinets for the counter.
Get a commercial gelato machine quote
Tell us your menu, volume and space. We will recommend the right batch freezer, pasteuriser or blast chiller and send a quote.
Prefer to talk now? Sales 1800 625 677 · Service 1300 005 777.
Common questions
What is a commercial gelato machine?
A commercial gelato machine freezes a gelato base into gelato at the volumes a shop or kitchen needs. The main types are batch freezers, pasteurisers and combined machines.
How do I choose a commercial gelato machine?
Start with the litres you sell on your busiest day, then the floor space and power you have. Our team matches the batch freezer, and the pasteuriser if you make your own base.
Do I need a pasteuriser as well as a batch freezer?
A pasteuriser is needed when you make the base from fresh ingredients. A combined machine does both in one body, and ready bases need no pasteuriser.
Does Majors Group train staff and service the machines?
Yes. We train your team, install the machines and provide scheduled service and genuine parts.
We look after it once it is running
The same team that supplies the machine installs it, trains your staff and keeps it running.
Training
Our frozen dessert chefs show your team the machine and the menu.
Installation
Machines installed in your shop by our team.
Service and parts
Scheduled service and genuine parts from the same team.
Finance
Rent-to-buy and lease plans for the first machine.
Planning a commercial gelato kitchen?
Call 1800 625 677 or request a quote and we will match the equipment to your shop and menu.