How to Open a Frozen Yoghurt Shop

Frozen yoghurt is fast to serve, easy to customise and loved for its fresh, tangy taste. We supply the machines, yoghurt mixes, toppings and packaging, then train your team and service your equipment Australia-wide.

Since 1993Carpigiani & Gelmatic machinesNational service team

Choose your format

Served-to-order counter or self-serve wall: it sets how many machines and flavours you need.

Pick your machines

Match flavours, twist options and hourly output to your busiest trading day.

Plan the toppings bar

Mix fresh fruit with crunchy, creamy and glitter toppings and ripple sauces.

Fit out the shop

Allow for machine power, ventilation and easy cleaning behind the counter.

Train your team

Learn mix preparation, daily cleaning and machine care before opening day.

Launch with your brand

Use custom-printed cups and spoons and promote your signature flavours.

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.