Artisan Italian Gelato
Gelato Business
Gelato Ingredients
Carpigiani Gelato University
How to open a Gelato Shop?​
It’s never too cold for a scoop of classic Italian-style gelato! Gelato is an authentic and delicious treat loved by people of any age. Consisting of genuine ingredients such as: milk, eggs, sugar, fresh cream and fruits. Being high in nutrition, this product is great for a snack or dessert.Â
Gelato is a very diverse product that allows gelato makers to market the product in many different ways. The classic gelato served in cups or cones are generally the most popular, though over recent years there has been a major market development with increasing popularity in the use of stick lines & take away tubs. The gelato market is high in volume and is increasing rapidly.Â
Australia and New Zealand have the highest gelato consumption in the world due to our premium products that guarantee high quality standard. It’s not hard to produce the best gelato when you have the finest ingredients & machines that the world has to offer.
Italian Gelato & Ice Cream Business Options
The choice of appropriate equipment is critical and should be commensurate with the type of activity planned, the volume forecasted and the production method chosen.
CLASSIC AGING METHOD:
For a medium-high production quantity and long shelf-life the best solution is to use the hot process with a pasteuriser and batch freezer. It allows a comfortable work rhythm maintaining high quality product characteristics.
TWIN METHOD:
It is advisable to use the twin machine when needing to produce an abundance of fresh gelato flavours in a small quantities, ready to consume.
The blast freezer saves gelato texture and flavour ensuring the highest quality of the product. The chilling process allows storage for a longer time without compromising the structure of the product.
The sales area is just as important as the workshop considering this is where the gelato is displayed. The display cabinet can be placed horizontally and vertically and should be well-lighted and strategically positioned.
We have designed 6 special priced start-up packages.
We specialize in delivering customized solutions! Tell us your requirements and we will design the gelato shop of your dreams!
Italian Gelato Ingredients
Our wide set of traditional and technological ingredients, meets requirements of artisan gelato, Ice-cream makers and moderns industrial laboratories
ISO 9001 CERTIFIED QUALITY / HALAL CERTIFIED / KOSHER CERTIFIED
Carpigiani Gelato University can be considered as a cultural project that aims to sustaining the development of gelato shops everywhere and educating the public regarding the pleasure and flavour of genuine Italian gelato.
Commercial Gelato Machines and Ingredients
Commercial gelato machines are the freezing systems that turn a liquid gelato mix into smooth, scoopable Italian-style gelato, soft serve, ice cream or frozen yoghurt for cafes, gelaterias, restaurants and dessert venues. Majors Group supplies, delivers, installs and services the complete offer Australia-wide, pairing world-leading gelato machines with quality gelato ingredients so you can launch and run a profitable dessert program. As the Australian distributor for Carpigiani (Italy) and a family-trusted frozen-dessert specialist since 1993, we back every machine with genuine spare parts and qualified technicians nationwide.
Machines & Equipment
There is no single "best" gelato machine, only the right machine for your menu, your volume and your floor space. The starting point is deciding how you want to produce: in fresh batches, continuously to order, or from scratch including the mix itself.
Batch freezers
Batch freezers are the heart of an authentic gelateria. They churn and freeze one flavour at a time, giving you artisan texture, dense overrun control and the freedom to make unlimited flavours from your own recipes. Configurations range from compact countertop units for boutique cafes through to high-output freestanding floor models for busy production kitchens. Choose by batch size and how many cycles you need across a trading day.
Soft serve and gelato machines
If you serve to order, a soft serve or continuous gelato machine dispenses smooth product straight from the tap, ideal for quick-service counters, takeaway windows and high-traffic venues. Pump-fed models add more overrun and consistent volume, while gravity-fed machines are simpler to run and clean. Countertop and freestanding options suit everything from a single cafe flavour to multi-flavour twist counters.
Pasteurisers and combined machines
Operators making mix from scratch use a pasteuriser to heat, blend and mature the base for control over quality, cost and shelf life. Combined pasteuriser-batch-freezer machines do both jobs in one footprint, a smart choice where space is tight but you still want full production capability.
Display cabinets
Once it is made, gelato has to sell itself. Refrigerated display cabinets hold flavours at the correct serving temperature and present them beautifully at the counter, protecting texture and driving impulse purchases. ISA (Italy) cabinets are built for exactly this.
Our machines are anchored by the Carpigiani range, the global benchmark for gelato, soft serve, frozen yoghurt and batch freezing, and you can shop all gelato products to compare configurations.
Ingredients
A machine is only half the recipe. Consistent, profitable gelato depends on quality ingredients dosed correctly. Majors Group supplies gelato ingredients including bases, pastes, variegates, toppings and ready-to-use mixes, plus our broader ingredients range, so your flavours stay reliable batch after batch. Using matched ingredients with the right machine is the simplest way to lock in texture, reduce waste and protect your margins.
How to Choose a Commercial Gelato Machine
Start with output. Estimate your peak daily servings and seasonal swings, then match capacity to the busiest day, not the average one. Next, consider format: batch freezing for artisan flavour variety, soft serve for speed and simplicity, or a combined setup for both. Factor in your available bench or floor space, and confirm power requirements early, as larger freestanding machines may need three-phase power, while many countertop units run on standard single-phase. Water-cooled versus air-cooled condensing also matters depending on your kitchen ventilation. Our specialists assess your venue, volume and menu, then recommend the configuration that fits, including delivery and installation.
Running Costs, Efficiency and Finance
Beyond the purchase, plan for energy use, cleaning, mix cost and routine maintenance. Modern Carpigiani machines are engineered for efficient cycles and consistent overrun, which keeps both quality and running costs predictable. Pricing across all equipment is POA (price on application) so we can quote the exact specification you need rather than a generic figure. To preserve cash flow, equipment can be acquired through finance via FlexiCommercial, spreading the investment over manageable terms.
Australia-Wide Supply, Installation and the Majors Backup Promise
From Sydney, Melbourne, Brisbane and Perth to Adelaide and regional centres, Majors Group delivers, installs and commissions gelato equipment right across Australia. Our backup promise is what sets us apart: genuine spare parts and qualified technicians available Australia-wide, so when you are mid-service in peak season, you are never left stranded. That long-term service and spare parts support, built over three decades since 1993, is exactly why operators trust us with the equipment their business depends on. Ready to plan your setup? Contact our team or call Sales on 1800 625 677.
Frequently Asked Questions
How much does a commercial gelato machine cost in Australia?
Pricing depends on the machine type, output and configuration, so all Majors Group equipment is quoted POA (price on application). For an accurate figure matched to your venue and volume, contact your nearest specialist on 1800 625 677 or request a quote.
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, while a soft serve machine dispenses continuously to order for speed. The right choice depends on your menu and volume, and our team can help you decide, call 1800 625 677.
What is the difference between gelato and ice cream?
Gelato is typically churned at lower overrun and served slightly warmer than ice cream, giving a denser, more intense result. Both can be produced on the same families of machines, and our specialists can recommend the configuration that suits your product, get in touch via the contact page.
Do I need a pasteuriser to make gelato?
A pasteuriser lets you make mix from scratch for full control over quality and cost, though many operators start with ready-made bases instead. To work out which path suits your business, speak to a Majors Group specialist on 1800 625 677.
What power supply does a commercial gelato machine need?
Many countertop machines run on single-phase power while larger freestanding models often require three-phase, so it is important to confirm before installation. Our team checks your site requirements as part of supply and installation, request a quote to start.
Can I finance a commercial gelato machine?
Yes, equipment can be financed via FlexiCommercial to spread the cost over manageable terms and protect cash flow. Ask our team about finance options when you request your quote on 1800 625 677.
Do you deliver and install gelato machines across Australia?
Yes, Majors Group provides sales, delivery, installation and service Australia-wide, including capital cities and regional areas. Contact us to arrange delivery and installation for your location.
What happens if my gelato machine breaks down?
Our backup promise means genuine spare parts and qualified technicians are available Australia-wide so you are never left stranded. For service and spare parts, call 1300 005 777 or visit the service page.