How to choose a commercial gelato machine
Machine types, sizing, power and plumbing, finance and service, in one plain-English guide for gelaterias, cafes, restaurants and QSR venues.
What type and size of gelato machine do you need?
The right commercial gelato machine depends on what you sell, how much you make on a busy day, and the power and floor space you have. Artisan gelato needs a batch freezer, with a pasteuriser once you make your own mix. Soft serve needs a continuous-dispense machine. Size to your peak day, then add headroom.
Majors Group is the Australian distributor for Carpigiani, the Italian maker of gelato, ice cream, soft serve and frozen yoghurt machines. We supply machines with finance, service across Australia, genuine parts and access to Carpigiani Gelato University. Most models are price on application, so the fastest way to a real figure is to request a quote.
What are you actually buying?
A “gelato maker” can mean several different machines. Most Australian buyers fall into one of four groups.
Artisan gelato in the shop
Dense, low-overrun gelato made fresh, displayed and scooped to order. A batch freezer, with a pasteuriser if you make your own mix, plus a display cabinet.
High-throughput soft serve
Continuous dispense for cones and cups at peak trade. A soft serve or frozen yoghurt machine, not a batch freezer.
A flexible multi-dessert menu
Gelato, sorbet, ice cream and pastry creams from one footprint. Combined and multifunction machines cover this.
Small batches and experiments
A chef or boutique venue making a few flavours a day, often with a blast freezer and the Twin Method.
How to choose a commercial gelato machine
There is no single best machine, only the best one for your menu, volume and venue. Work through these six factors in order.
Production method
Classic ageing (hot process): pasteurise, age, then batch freeze. Best control and mix shelf life for medium to high volume. Twin method (cold process): fresh gelato in small batches from ready bases, with a blast freezer to hold texture.
Output and capacity
Capacity is kilograms or litres per cycle, multiplied by cycles per hour. This is where most buyers under- or over-specify, so size it to your peak day (see below).
Footprint and format
Countertop machines save floor space but limit output. Freestanding and vertical machines deliver far more, and need floor area and clearance. Measure the back of house first.
Air-cooled or water-cooled
Air-cooled is simpler to install but rejects heat into the room. Water-cooled runs cooler and quieter, and needs a water supply and drain. Hot or tight kitchens often favour water.
Flexibility and controls
Choose a single-product machine or one that swings between gelato, sorbet, ice cream and pastry. Electronic consistency control protects quality when staff change.
Hygiene and compliance
Look for fast, hygienic cleaning and Australian electrical safety standards (AS/NZS 60335.2.24). Simple cleaning means less downtime and lower labour cost.
Gelato machine types and how they differ
The gelato machine umbrella splits into distinct machines. Confusing them is the most common buying mistake.
Batch freezers
The heart of artisan gelato: freezes and churns a measured batch with low overrun. From compact Labo countertop units to Labotronic HE vertical machines. See batch freezers.
Pasteurisers
Heat, hold and cool the mix to make it safe, extend shelf life and improve texture, such as the Pastomaster range. The entry to the classic ageing method. See pasteurisers.
Combined machines
Pasteurise and batch freeze in one footprint, such as the Ready 14-20, or add pastry creams with a multifunction machine like the Lab O Chef. See combined machines.
Blast freezers
Harden and store fresh gelato fast so it holds texture in the cabinet. Techfrost blast freezers pair with batch freezers and the Twin Method. See blast freezers.
Soft serve and frozen yoghurt
Continuous, ready-to-serve dispense for speed and volume rather than artisan density, from countertop to freestanding. See soft serve machines.
Display cabinets
Finished gelato is only as good as its holding temperature and presentation. ISA cabinets keep it at serving consistency. See display cabinets.
Sizing capacity and output to your venue
Under-specifying means running out mid-service. Over-specifying ties up capital, floor space and energy. Start with the profile closest to your venue.
Small cafe, restaurant or boutique
Gelato is a supporting line. A compact countertop batch freezer (Labo 6-9 class) or a combined unit is usually enough, often with a blast freezer.
Dedicated gelateria or dessert bar
Gelato is the hero. Step up to a larger batch freezer (Labo 8-12 or 14/20 class) and add a pasteuriser once volume justifies making mix in-house.
High-volume, multi-site or franchise
A high-output vertical batch freezer (Labotronic HE class) with a matched pasteuriser. Water cooling and three-phase power are typically the right call.
QSR, events and high-traffic soft serve
Prioritise a soft serve or frozen yoghurt machine with throughput to match your queue: freestanding XVL class for the busiest sites, countertop 191/193 for cafes.
| Machine type | Best for | Output | Footprint |
|---|---|---|---|
| Compact countertop batch freezer (Labo 6-9 class) | Cafes, restaurants and boutique venues making a few fresh flavours | Low yield per cycle, several cycles an hour | Countertop |
| Mid batch freezer (Labo 8-12 class) | Growing gelaterias and dessert bars with a wider flavour range | Medium yield per cycle | Countertop or compact freestanding |
| Large vertical batch freezer (Labo 14/20, Labotronic HE class) | High-volume gelaterias, flagships and multi-site operators | High yield, high cycles an hour | Freestanding floor unit |
| Pasteuriser (Pastomaster class) | Operators making mix in-house via the classic ageing method | Batch mix capacity per cycle | Freestanding floor unit |
| Combined or multifunction (Ready 14-20, Lab O Chef) | Space- or capital-constrained venues wanting pasteurise and freeze in one | Combined cycle yield | Single freestanding unit |
| Soft serve and frozen yoghurt (191/193, XVL) | Cafes, QSR, events and dedicated froyo | Continuous dispense, cafe to high throughput | Countertop or freestanding |
Rule of thumb: estimate your peak-day kilograms of gelato sold, divide by the hours you replenish, and you have the per-hour output the machine must sustain. Add headroom for growth. Real output depends on the mix, the room temperature and how you run the machine, so tell us your venue type and expected volume and we will recommend a configuration.
Power, plumbing and footprint: the install realities
A common and expensive surprise is finding, after purchase, that your site cannot power or fit the machine. Check these first and ask us to confirm the specification of any model.
Electrical supply
Compact countertop machines may run on a single-phase outlet. Most mid-to-large batch freezers and pasteurisers need three-phase power on a dedicated circuit. Confirm phases, amperage and outlet positions, and budget for an electrician if three-phase is not installed.
Water and drainage
Water-cooled machines need a cold water supply and a drain. They run cooler and quieter, which helps in hot or enclosed kitchens, but the plumbing must be planned.
Footprint and clearance
Measure the service clearances for airflow, cleaning and maintenance, and the workflow between pasteuriser, batch freezer, blast freezer and cabinet. Countertop wins on space, vertical on output.
Ventilation and temperature
Refrigeration works harder in hot rooms. Good ventilation protects output, efficiency and machine life, especially over summer and in spaces without climate control.
Why Carpigiani: the strength behind the machine
When you buy a commercial gelato machine you also buy into the maker’s engineering, reliability and support. Carpigiani equipment is specified by professionals worldwide.
Italian engineering
Widely regarded as the world leader in gelato, ice cream, soft serve and frozen yoghurt machines, with robust, hygienic design.
Consistency technology
Systems like Hard-O-Tronic extract each batch at the ideal texture, protecting quality across operators and shifts.
A complete range
Batch freezers, pasteurisers, combined units, soft serve, cabinets and accessories that are designed to work together.
Gelato University
Carpigiani runs the world’s most recognised gelato training. Majors Group customers can access it to lift product quality and staff skills.
Long service life
Built to run for many years, with genuine spare parts to protect the investment.
Technology other brands don’t offer
Carpigiani engineers its own control systems and refrigeration. 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. Exclusive to Carpigiani.
Teorema remote diagnosis
Monitor the machine over the internet so our technicians see what the machine sees, for faster service and less downtime. Exclusive to Carpigiani.
Crystal program
Semi-dense Crystal gelato for gelato cakes and take-away tubs, filled straight from the batch freezer. Exclusive to Carpigiani.
Self-pasteurisation
Soft serve machines that pasteurise their own mix, spacing full wash-downs 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 waste, higher quality and lower energy use.
Techfrost blast freezing
Hardens gelato from −10 °C to −18 °C in 15 minutes and blast chills from +90 °C to +3 °C in 90 minutes.
Finance, service, parts and training
A machine that is down is losing you money. The same team that supplies it finances it and keeps it running.
Finance
Finance options so you can acquire the machine now and pay it as it earns, keeping working capital for fit-out and stock. Ask your accountant about the tax and cash-flow side.
Service
A dedicated service team for maintenance, breakdowns and preventative servicing on 1300 005 777.
Genuine parts
Authentic Carpigiani parts that keep the machine performing and protect its lifespan and resale value.
Training and set-up
Access to Carpigiani Gelato University, plus advice on machine selection, layout and business planning.
Frequently asked questions
What is the difference between a batch freezer and a soft serve machine?
A batch freezer churns and freezes a measured batch of mix into dense, low-overrun artisan gelato that is panned and scooped from a display cabinet. A soft serve machine dispenses a continuous, ready-to-serve product through a tap and is built for speed and volume. Choose a batch freezer for authentic gelato and soft serve for high-throughput cones and cups.
How much do commercial gelato machines cost in Australia?
Price varies with machine type, capacity, cooling system and configuration, so Majors Group quotes most models as price on application. Request a quote and we will price the exact configuration you need, including a finance proposal.
Do I need a pasteuriser as well as a batch freezer?
Not always. If you make small quantities from ready bases (the Twin Method, often with a blast freezer), a batch freezer alone may be enough. Once volume justifies making mix in-house, a pasteuriser such as the Pastomaster improves shelf life, texture and control. A combined machine like the Ready 14-20 does both in one footprint.
What capacity gelato machine do I need for my venue?
Size to your peak-day output. A small cafe suits a compact countertop batch freezer, a dedicated gelateria suits a larger batch freezer plus a pasteuriser, and a high-volume or multi-site operation needs a vertical machine and matched pasteuriser. Estimate your busy-day kilograms, divide by your replenishment hours, then add headroom.
What power supply does a commercial gelato machine need?
Compact countertop machines may run on single-phase power, but most mid-to-large batch freezers and pasteurisers need three-phase power on a dedicated circuit. Confirm phases, amperage and outlet positions before ordering, and budget for an electrician if three-phase is not installed.
Should I choose an air-cooled or water-cooled machine?
Air-cooled machines are simpler to install but reject heat into the room and need good ventilation. Water-cooled machines run cooler and quieter, which suits hot or enclosed kitchens, but need a water supply and drain. Larger and high-ambient installations often favour water cooling.
Does Majors Group offer finance on gelato machines?
Yes. Majors Group offers finance so you can acquire the machine now and pay it off as it earns. Contact us for a proposal tailored to your machine and budget.
What service and spare parts support is available in Australia?
As the Australian distributor for Carpigiani, Majors Group provides sales and support across Australia, a dedicated service team on 1300 005 777, genuine Carpigiani parts and access to Carpigiani Gelato University training.
Why choose Carpigiani gelato machines?
Carpigiani is widely regarded as the world leader in gelato, ice cream, soft serve and frozen yoghurt equipment, known for Italian engineering, hygienic design and consistency technology like Hard-O-Tronic. The full range lets you build a venue around one brand, backed locally by Majors Group.
Ready to choose your commercial gelato machine?
Tell us your business type, expected volume, available power and the menu you want to run. We will recommend a configuration, prepare a quote and outline finance.
Sales 1800 625 677 · Service 1300 005 777