Choosing the best equipment is a guarantee for producing top-quality gelato. Furthermore, you can be sure that your equipment will be simple to use, robust and extremely hygienic. Over time these benefits translate into operating cost savings and high return on investment. Latest Italian Machines are High Performance, High-Efficiency Italian Gelato machines – Pasteuriser, Batch Freezer, Combined Machines.
Pasteuriser Machines for Sorbet
Batch Freezers machines for Small to Large Capacity Sorbet machine.
Combined Machine. Pasteurizer & Batch Freezer. Space save machine
Commercial Sorbet Machines for Australian Foodservice
A commercial sorbet machine lets you turn fruit, water and sugar into a vibrant, dairy-free frozen dessert with a clean, intense flavour and a smooth, scoopable texture. For gelaterias, cafes, restaurants, patisseries and hotels, sorbet is one of the highest-margin products on the menu: the ingredient cost is low, the visual appeal is high, and a strong dairy-free, vegan-friendly offering captures customers that soft serve and dairy ice cream simply miss. Majors Group supplies, installs and services professional sorbet-capable equipment from Carpigiani right across Australia, backed by genuine spare parts and finance options.
How a commercial sorbet machine works
Sorbet is produced by freezing and churning the mix at the same time, so ice crystals stay fine and the finished product is silky rather than icy. In practice, most professional kitchens make sorbet on the same machine they use for gelato: the batch freezer. The mix is poured in, the machine freezes and aerates it in a controlled batch, and 8 to 15 minutes later you extract a finished, ready-to-display dessert. Because each batch is made individually, you control texture, overrun and flavour intensity precisely, which is ideal for seasonal fruit and small-run specials.
Operators producing fruit-forward menus alongside dairy lines often pair a batch freezer with a pasteuriser for mix preparation, and finish the display with refrigerated display cabinets that hold sorbet at the correct serving temperature without drying it out.
Sorbet, gelato or soft serve — which machine do you need?
The right equipment depends on what you want to sell and at what volume. Sorbet and gelato are both made on a batch freezer, so a single machine can run your entire frozen-dessert range. If your focus is creamy, dairy-based product dispensed on demand, a dedicated soft serve machine is the better fit. Many of our customers run both: a batch freezer for premium scooped gelato and sorbet, plus a soft serve line for high-throughput cones. If you are weighing up the options, our team will match a configuration to your menu, footprint and projected covers.
Why choose Carpigiani sorbet equipment from Majors Group
Carpigiani is one of the most established names in commercial frozen-dessert manufacturing, engineered in Italy for the consistency and durability that busy Australian venues demand. As the Australian distributor, Majors Group offers the full Carpigiani range, from compact countertop batch freezers suited to boutique cafes through to high-output floor models for production kitchens and multi-site operators. Every machine is supported locally, so you are never left waiting on overseas parts.
- Australia-wide sales, delivery and installation by technicians who set the machine up correctly from day one.
- Genuine spare parts and ongoing service through our service and spare parts team to maximise uptime and machine life.
- One machine, a full menu — produce sorbet, gelato, sherbet and dairy-free options on the same equipment.
- Flexible finance to spread the investment and preserve working capital.
Finance and getting started
Most sorbet and batch-freezing equipment is supplied on a price-on-application basis because the right model depends on capacity, refrigeration type and site requirements. To make the equipment accessible, we offer tailored finance, including FlexiCommercial, so you can match repayments to the revenue the machine generates rather than paying upfront. Whether you are launching a new gelateria or expanding an existing dessert program, the most reliable way to get accurate pricing and the correct specification is to speak with a specialist.
Ready to add sorbet to your menu? Request a quote or contact our team today, or call Sales on 1800 625 677, and we will recommend the right Carpigiani machine for your business.
Frequently Asked Questions
What is the difference between a sorbet machine and an ice cream or gelato machine?
A sorbet machine produces dairy-free, fruit-based dessert with a denser, more intense texture, while gelato and ice cream are dairy-based and creamier; in practice a commercial batch freezer makes all three. To work out which setup suits your menu, call a Majors Group specialist on 1800 625 677 and they will help you choose.
Can you make sorbet in a batch freezer?
Yes — a commercial batch freezer makes sorbet, gelato, sherbet and dairy-free desserts on the same machine, freezing and churning each batch for a smooth result. For a recommendation on the right model for your volume, request a quote or contact our nearest specialist who will guide you.
How long does it take to make sorbet in a commercial machine?
Churning a batch typically takes from several minutes up to around half an hour depending on the mix, machine and capacity. Exact cycle times vary by model, so contact Majors Group on 1800 625 677 and a specialist will talk you through the options that match your throughput.
What ingredients do you need to make commercial sorbet?
Classic sorbet uses just fruit (or puree), water and sugar, with no dairy, which keeps ingredient costs low and suits vegan menus. For help dialling in your recipes and the right equipment, reach out to a Majors Group specialist who can point you in the right direction.
How much does a commercial sorbet machine cost in Australia?
Pricing depends on capacity, refrigeration type and configuration, so most machines are quoted on application rather than listed. Contact our team or request a quote and your nearest Majors Group specialist will provide accurate pricing and finance options.
How long does a commercial sorbet machine last?
With proper use, regular cleaning and servicing, a quality commercial machine can give you many years of reliable production. To keep yours running its best, our service and spare parts team is available on 1300 005 777 to help with maintenance and genuine parts.
Do commercial sorbet machines need special installation?
They need a suitable power supply, ventilation and, for some models, a water connection, which is why professional installation matters. Majors Group installs Australia-wide — call 1800 625 677 or contact us and a specialist will assess your site requirements.
Commercial Sorbet Machines
A commercial sorbet machine is a refrigerated batch freezer that churns and freezes a fruit-and-sugar mix simultaneously, producing smooth, dairy-free sorbet with controlled ice-crystal size and a clean, intense flavour. Majors Group supplies, installs and services commercial sorbet machines Australia-wide, and as the Australian distributor for Carpigiani (Italy) we have been a family-trusted frozen-dessert equipment specialist since 1993. Whether you are a gelateria, restaurant, café, patisserie or hotel, our team helps you choose the right machine and keeps it running with genuine spare parts and qualified technicians nationwide.
What a sorbet machine actually is
Sorbet is a frozen dessert made from fruit, water and sugar with no dairy and very little added air, which is exactly why it relies on the same precision freezing technology used for gelato. In practice, most operators make sorbet on a batch freezer (also called a horizontal or vertical batch machine), where the mix is poured into a freezing cylinder and a scraper beater whips and freezes it together. The result is a dense, glossy product with a short churn time and outstanding fruit clarity. Because sorbet contains no fat to carry flavour, the machine's ability to freeze quickly and break down ice crystals is what separates a grainy result from a silky, restaurant-quality one.
Sorbet, gelato and ice cream are closely related, and the good news for buyers is that one machine often covers all three. A quality batch freezer will produce sorbet, gelato, dairy ice cream, sherbet and even frozen yoghurt by simply changing the recipe and the freezing program. This is why most Australian operators invest in a single versatile machine rather than separate equipment for each category.
Machines & Equipment
The core machine for commercial sorbet is the batch freezer, available in countertop and freestanding configurations to suit your output and floor space. Smaller countertop batch freezers suit cafés, restaurants and patisseries producing a few flavours per service, while larger freestanding models deliver the higher hourly output a busy gelateria or production kitchen needs. Many of our gelato machines double perfectly as sorbet machines, and some Carpigiani units offer combined pasteurising and freezing in one footprint, letting you cook the mix and freeze it without a second machine.
When framing capacity, think in terms of how many litres of finished sorbet you need per hour and per day, the number of flavours you rotate, and your peak-service demand. Output depends on cylinder size, the freezing system and your recipe, so the right specification is best matched to your menu rather than guessed. Our specialists will scope this with you and recommend the configuration that balances throughput, consistency and energy efficiency. To compare options, you can also browse the full product range, which spans batch freezers, gelato machines and supporting equipment, all backed by Carpigiani engineering and, for refrigerated display and merchandising, ISA cabinets.
Ingredients
Great sorbet starts with great ingredients, and the right base products make consistency far easier across every batch. Majors Group supplies professional fruit pastes and top fruit ripples and toppings, alongside a broader ingredients range to help you build a vibrant, repeatable sorbet menu. Fruit pastes deliver concentrated, season-proof flavour and colour, while top fruit preparations let you swirl real fruit pieces through finished product or layer it in display tubs. Pairing the correct ingredients with the correct machine program is the simplest way to get smooth texture, balanced sweetness and a long, attractive shelf-life in the cabinet.
How to choose the right sorbet machine
Start with volume and venue. A boutique café making two or three sorbet flavours a day has very different needs from a dedicated gelateria turning over dozens of tubs. Next, consider versatility: if you also want gelato, ice cream or frozen yoghurt, choose a machine that handles all of them so you maximise return on a single investment. Then look at footprint and workflow, including whether a countertop unit fits your bench or whether a freestanding production machine suits a back-of-house setup. Finally, weigh whether you want an integrated pasteuriser-freezer to make mix from scratch, or a freezer-only unit if you work with prepared bases.
Running costs, installation and power
Running costs come down to energy efficiency, water-cooled versus air-cooled condensing, batch cycle times and how well the machine is maintained. Carpigiani machines are engineered for fast freezing and consistent output, which keeps cycle times tight and product quality high. On installation, larger freestanding batch freezers may require specific single-phase or three-phase power and adequate ventilation or water connection, so it is important to confirm site requirements before delivery. Majors Group provides Australia-wide delivery, professional installation and operator handover so your team is producing sellable sorbet from day one.
Finance and the Majors Group backup promise
Commercial sorbet machines are a serious investment, and pricing is provided on application (POA) because the right specification depends on your menu and volume. To make ownership easier, we offer finance through FlexiCommercial so you can match repayments to cash flow rather than paying upfront. Just as importantly, every machine is backed by our promise that you are never left stranded: Majors Group holds genuine spare parts and fields qualified technicians Australia-wide through our service and spare parts team, so a breakdown does not become lost trade. That nationwide backup, combined with more than three decades of frozen-dessert expertise since 1993, is what keeps operators returning to us machine after machine.
Australia-wide buyers
Majors Group sells, delivers, installs and services commercial sorbet machines across Australia, including Sydney, Melbourne, Brisbane, Perth, Adelaide and regional centres. Wherever you are, you get the same specialist advice, the same genuine parts and the same technician backup. To discuss your menu and get a tailored recommendation and quote, contact our team or call Sales on 1800 625 677.
Frequently Asked Questions
What is the difference between a sorbet machine, a gelato machine and an ice cream machine?
They use the same core freezing technology, with the main difference being the recipe and the freezing program rather than the machine itself. Most Carpigiani batch freezers make sorbet, gelato and ice cream interchangeably, so a Majors Group specialist can recommend one versatile machine for all three. Call 1800 625 677 or request a quote.
Can a gelato machine make sorbet?
Yes. A quality gelato machine or batch freezer makes excellent dairy-free sorbet simply by changing the mix and selecting the appropriate program. Speak to your nearest Majors Group specialist who can match a machine to both your gelato and sorbet menu.
How much does a commercial sorbet machine cost in Australia?
Pricing is provided on application because the right machine depends on your required output, configuration and features. Contact Majors Group on 1800 625 677 for a tailored quote, and ask about FlexiCommercial finance to spread the cost.
What size sorbet machine do I need for my business?
It depends on how many litres you need per hour, how many flavours you run and your peak-service demand. Our team will scope your volume and venue and recommend the right capacity; get in touch via the contact page to start.
What is a batch freezer and is it the same as a sorbet machine?
A batch freezer churns and freezes a set amount of mix at a time, and it is the machine most operators use to make sorbet, as well as gelato and ice cream. Browse our batch freezer range or contact a Majors Group specialist to confirm the best fit.
Do you install and service sorbet machines Australia-wide?
Yes. Majors Group delivers, installs and services machines across Australia, backed by genuine spare parts and qualified technicians so you are never left stranded. For service or spare parts call 1300 005 777, or 1800 625 677 for sales.
What power supply does a commercial sorbet machine need?
It varies by model, with some countertop units running on single-phase power and larger production machines requiring three-phase, plus ventilation or water-cooling considerations. Confirm your exact site requirements with a Majors Group specialist before installation by contacting us for advice.
Can one machine make sorbet, gelato and ice cream?
Yes, most Carpigiani batch freezers handle sorbet, gelato, ice cream, sherbet and frozen yoghurt by changing the recipe and program. This versatility maximises your return on a single investment, and our team can recommend the ideal all-in-one model. Call 1800 625 677 or request a quote.