Artisan Italian Gelato
Italian gelato machines · Gelato ingredients · Gelato business
It’s never too cold for a scoop of classic Italian-style gelato! Gelato is an authentic and delicious treat loved by people of all ages.
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 all ages. It consists of genuine ingredients such as milk, eggs, sugar, fresh cream and fruit. Being high in nutrition, this product is great as a snack or dessert.
Gelato is a very diverse product that allows gelato makers to market it in many different ways. Classic gelato served in cups or cones is generally the most popular, though in recent years there has been major market development, with the growing popularity of stick lines & takeaway tubs. The gelato market is high in volume and growing rapidly.
Australia and New Zealand have the highest gelato consumption in the world due to our premium products that guarantee high quality standards. It’s not hard to produce the best gelato when you have the finest ingredients & machines that the world has to offer.
or call 1800 625 677
Carpigiani gelato machines and Techfrost blast freezers
Batch freezers
Labo, Ready, Maestro and Labotronic machines that turn the mix into gelato in batches. 22 models.
Pasteurisers
Pastomaster and Pasto machines for safe, consistent mix preparation. 16 models.
Blast freezers
Techfrost blast and shock freezers to harden gelato, semifreddo and pastry fast. 23 models.
Rubicone classic pastes
Concentrated pastes for flavouring the gelato base.
Italian Gelato & Ice Cream Business Options
The choice of appropriate equipment is critical and should be commensurate with the type of activity planned, the forecast volume and the production method chosen.
CLASSIC AGING METHOD:
For medium-to-high production volumes and a long shelf life, the best solution is to use the hot process with a pasteuriser and batch freezer. It allows a comfortable work rhythm while maintaining high product quality.
TWIN METHOD:
It is advisable to use the twin machine when you need to produce an abundance of fresh gelato flavours in small quantities, ready to consume.
The blast freezer preserves gelato texture and flavour, ensuring the highest product quality. The chilling process allows longer storage without compromising the structure of the product.
The sales area is just as important as the workshop, as this is where the gelato is displayed. The display cabinet can be placed horizontally or vertically and should be well lit and strategically positioned.
We have designed 6 specially priced start-up packages.
We specialise in delivering customised solutions! Tell us your requirements and we will design the gelato shop of your dreams!
Italian Gelato Ingredients
Our wide range of traditional and technological ingredients meets the requirements of artisan gelato and ice-cream makers and modern industrial laboratories.
ISO 9001 CERTIFIED QUALITY / HALAL CERTIFIED / KOSHER CERTIFIED
Carpigiani Gelato University can be considered a cultural project that aims to sustain the development of gelato shops everywhere and to educate the public about the pleasure and flavour of genuine Italian gelato.
Australian distributor for Carpigiani / Since 1993 / Genuine parts & technicians across Australia
Commercial Gelato Machines and Ingredients
Everything you need to make and sell Italian-style gelato, soft serve and frozen yoghurt. Majors Group supplies, delivers, installs and services the complete setup across Australia, pairing Carpigiani machines with quality gelato ingredients.
Talk to a specialistBrowse gelato machinesChoose how you make gelato
There is no single best machine, only the right one for your menu, volume and floor space.
How to choose a commercial gelato machine
Size it for your busiest day
Estimate peak daily servings and seasonal swings, then match capacity to the peak, not the average.
Pick the format
Batch freezing for flavour variety, soft serve for speed, or a combined setup for both.
Check space and power
Many countertop units run on single-phase; larger freestanding machines may need three-phase.
Choose air or water cooling
Air-cooled or water-cooled condensing depends on your kitchen ventilation and site.
Not sure? Our specialists assess your venue, volume and menu, then recommend the right configuration, including delivery and installation. Call Sales on 1800 625 677.
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.
Backed for the life of your machine
From Sydney, Melbourne, Brisbane and Perth to Adelaide and regional centres, we deliver, install and look after your equipment.
Training
Learn gelato making from the experts through Carpigiani Gelato University.
Gelato University →Marketing support
Help to launch and promote your gelateria, from flavour ideas to custom-branded cups, spoons and packaging.
Branding & packaging →Experienced team & service
Backed by our highly experienced team across Australia and New Zealand: more than 100 people, including our national service team. Genuine parts and qualified technicians across Australia. Service: 1300 005 777.
Book a service →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 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.
More business guides
Open an ice cream shopOpen a frozen yoghurt shopOpen a frozen pastry storeStart an ice cream vanQuick service restaurantsShop fit solutionsCustom services for your new business
A new shop needs more than machines. We tailor the training, recipes, ingredients, packaging and fit-out to your concept.
Customised training
Full training built around your menu, your machines and your staff, including Carpigiani Gelato University courses.
Custom recipes
We develop recipes and flavours for your brand, then trial them with you before they reach your menu. See our recipe ideas.
Custom bases and premix
Your own base or premix for gelato, ice cream, frozen yoghurt, sorbet or açaí, blended to your recipe and supplied under your branded label.
Custom-configured machines
We configure machines to suit your product, your volumes and your site.
Branded packaging design
Our marketing team designs custom packaging in your brand style, with your logo on cups, tubs, spoons, takeaway containers and more.
Shop fit-out partners
Opening or refitting a store? We can connect you with trusted shop fit-out partners in Australia, New Zealand and South East Asia. See shop fit solutions.
Can’t find what you’re looking for? Just ask us. The answer will be yes.
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.
Related guides
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