How to Open a Frozen Pastry Store

Gelato cakes, semifreddo, frozen mousses and filled pastries need precise heating, mixing and fast freezing. We supply the machines, blast freezers, display cabinets, moulds and ingredients to make them, with training and service Australia-wide.

Since 1993Carpigiani pastry machinesTechfrost blast freezers

Define your range

Gelato cakes, semifreddo, single-serve desserts or wholesale to cafés: your range sets your equipment.

Set up production

A pastry machine for creams and fillings, a blast freezer and storage freezers sized to your output.

Choose your display

Pastry and combi cabinets that hold frozen desserts at serving temperature.

Develop recipes

Build and cost recipes with Rubicone ingredients and Silikomart moulds.

Train your team

Learn the machines and techniques. See the Carpigiani pastry demonstration.

Launch and package

Branded take-home packaging for cakes and desserts helps you sell to go and wholesale.

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.