Sorbet Machines
Batch freezers, pasteurisers and combined machines for commercial sorbet production, with service and spare parts across Australia.
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.
Sales, delivery and installation across Australia 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.
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.
Related guides
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 across Australia — call 1800 625 677 or contact us and a specialist will assess your site requirements.