Artisan Italian gelato · Machines, ingredients and business
Artisan Italian Gelato
Carpigiani machines, Rubicone ingredients and the support to open and run a gelato shop.
What is gelato?
Gelato, ice cream, sorbet and frozen yoghurt: the difference
Gelato has less fat and less air than ice cream and is served a few degrees warmer, so it tastes denser and the flavour comes through faster. Sorbet is the dairy-free version. Frozen yoghurt is served soft, straight from the machine.
GelatoThis page
Italian-style, dense and smooth
- BaseMilk, a little cream, sugar
- FatAbout 4–9%
- AirLow, so it tastes dense
- Served−11 to −13 °C, soft
Made on: Batch freezer →
Ice cream
Richer and firmer
- BaseCream and milk, often egg
- FatAbout 10–16%
- AirHigher, lighter texture
- Served−15 to −18 °C, firm
Made on: Batch freezer →
Sorbet
Dairy-free and fruit-led
- BaseFruit, sugar and water
- FatNone
- AirLow, like gelato
- Served−11 to −13 °C, soft
Made on: Batch freezer →
Frozen yoghurt
Tangy and served soft
- BaseYoghurt and milk
- FatLow, often under 6%
- AirMedium, creamy
- ServedAbout −6 to −8 °C, from the machine
Made on: Frozen yoghurt machine →
Gelato machines
Carpigiani gelato machines and Techfrost blast freezers
Choose your size
Gelato equipment by business size
Start with the output you need. Each level has its own page with the machines, power needs and the next pieces to add.
01
Entry: up to 20 kg per hour
Cafés, kiosks and first shops. Smaller models run on 240 V single-phase power. See the Entry package →
02
Mid-size: 20 to 90 kg per hour
Busy gelaterias and central kitchens making several batches a day. Needs 400 V three-phase power. See mid-size equipment →
03
Industrial: 110 kg per hour and up
Production labs, wholesalers and factories. Larger cylinders, pasteurisers up to 120 litres per cycle. See industrial lines →
How to choose a commercial gelato machine
1
Size it for your busiest day
Estimate peak daily servings and seasonal swings, then match capacity to the peak, not the average.
2
Pick the method
Classic: a pasteuriser and batch freezer, for medium to high volumes and a longer shelf life. Twin: a combined machine, for many fresh flavours in small batches.
3
Check space and power
Many countertop units run on single-phase power. Larger freestanding machines may need three-phase.
4
Choose air or water cooling
Air-cooled or water-cooled condensing depends on your kitchen ventilation and site.
Not sure? Our specialists look at your venue, volume and menu, then recommend the set-up, including delivery and installation. Call Sales on 1800 625 677 or ask for advice.
Gelato ingredients
Rubicone ingredients for artisan gelato
Pastes to flavour the base, variegati to ripple through it, and ready bases that cut prep time. Made in Italy by Rubicone, ISO 9001 certified, with Halal and Kosher certified products.
Gelato business
How to open a gelato shop
Four steps from idea to opening day. We quote the whole set-up, machines, cabinets and ingredients, not just one machine.
01
Plan the menu and method
Cups and cones are the core, and stick lines and take-away tubs add sales. Your menu sets the method and the size of the machines. Gelato buyer’s guide →
02
Plan the display
The sales area matters as much as the lab. Place the display cabinet, horizontal or vertical, where it is well lit and easy to see. Display cabinets →
03
Learn the craft
Training built around your menu, machines and staff, including Carpigiani Gelato University courses. Gelato University →
04
Fit out and launch
We connect you with trusted shop fit-out partners and design branded cups, tubs and spoons. Shop fit solutions →
Why Majors Group
Technology and support for the life of your machine
Carpigiani distributor in Australia since 1993. We deliver, install and service equipment in every capital city and regional centre.
01
Hard-O-Tronic®
Carpigiani-exclusive. Detects when gelato reaches the ideal texture and holds it there until the batch is extracted.
02
Teorema remote diagnosis
Carpigiani-exclusive. Our technicians can see what the machine sees over the internet, for faster service and less downtime.
03
Crystal program
Carpigiani-exclusive. Semi-dense Crystal gelato for gelato cakes and take-away tubs, filled straight from the batch freezer.
04
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.
05
Direct expansion cylinders
Quicker freeze-down, less product waste, higher quality and lower energy use.
06
Techfrost blast freezing
Hardens gelato from −10 °C to −18 °C in 15 minutes and chills from +90 °C to +3 °C in 90 minutes.
Support from planning to service
03
Custom recipes and bases
Recipes, flavours and your own base or premix, trialled with you before they reach the menu. Recipe ideas →
04
Custom-configured machines
We configure machines to suit your product, your volumes and your site.
05
Branded packaging
Our marketing team designs cups, tubs, spoons and take-away containers in your brand style. Branding →
06
National service team
More than 100 people across Australia and New Zealand, with genuine parts and qualified technicians. Service 1300 005 777. Service →
Need something else? See all customer services.
Questions
Frequently asked questions
How much does a commercial gelato machine cost in Australia?
It depends on the machine type, output and configuration, so we quote the exact specification your venue needs. Call 1800 625 677 or request a quote.
What equipment do I need to open a gelato shop?
A batch freezer to make the gelato and a display cabinet to sell it. Most shops add a pasteuriser to make their own mix and a blast freezer to harden finished gelato. A combined machine pasteurises and freezes in one footprint.
What is the difference between a batch freezer and a soft serve machine?
A batch freezer makes gelato in fresh batches for artisan texture and unlimited flavours. A soft serve machine dispenses continuously to order for speed.
What is the difference between gelato and ice cream?
Gelato is usually churned with less air (lower overrun) and served slightly warmer than ice cream, giving a denser, more intense result. Both can be made on the same families of machines.
Do I need a pasteuriser to make gelato?
A pasteuriser lets you make mix from scratch for full control of quality and cost. Many operators start with ready-made gelato bases instead.
What power supply does a commercial gelato machine need?
Many countertop machines run on single-phase power, while larger freestanding models often need three-phase. We check your site requirements as part of supply and installation.
Can I finance a commercial gelato machine?
Yes. Equipment can be financed to spread the cost over manageable terms. See finance options.
Do you deliver and install gelato machines across Australia?
Yes. We supply, deliver, install and commission equipment in every capital city and regional centre.
What happens if my gelato machine breaks down?
Our backup promise means genuine spare parts and qualified technicians across Australia. Call service on 1300 005 777 or visit the service page.
Majors TV & news
Latest news and videos
Events, new machines and training related to gelato, from Majors Group and Carpigiani.
Planning a gelato shop?
Talk to our gelato team
Machines, ingredients and display cabinets from one supplier. Tell us your plans and we will call you back.
Prefer to talk now? Sales 1800 625 677 · Service 1300 005 777.
Near you
Gelato machines by city and range
Gelato machines Melbourne
Showroom in Brooklyn, with training, service and parts.
Gelato machines Sydney
Showroom in Silverwater, with training, service and parts.
Gelato machines Brisbane
Showroom in North Lakes, with training, service and parts.
Gelato machines Perth
Showroom in Welshpool, with training, service and parts.
Gelato machines Adelaide
Showroom in Adelaide, with training, service and parts.
Commercial gelato machines
Batch freezers, pasteurisers, combined machines and blast freezers.
Gelato ingredients
Bases, flavour pastes, fruit pastes and ready mixes.
Catalogues
Carpigiani gelato and pastry machines
New editionCarpigiani
Carpigiani Ready
Pasteuriser and batch freezer in one machine, for gelato, sorbet, pastry creams and more.
Email me the catalogue
Carpigiani
Carpigiani Labo XPL P
Floor-standing batch freezers from 20-30 to 50-90, with Hard-O-Tronic.
Email me the catalogueRubicone ingredients
Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
Email me the catalogueDisplay cabinets
ISA
ISA Millennium
Gelato and pastry display cabinets in LX, ST and JX versions.
Email me the catalogueTechfrost blast freezers
Techfrost
Techfrost catalogue
Every Techfrost blast chiller, blast freezer and storage cabinet.
Email me the catalogue