Premium ice cream shop equipment

Gelato machines can vary depending on the needs and size of the business. There are essential machines for artisanal gelaterias and those with massive production that need to be carefully selected. The range of available equipment includes:

• Mixers
• Pasteurizers
• Batch freezers
  

suitable for meeting every need and ensuring the quality of gelato in short timeframes. The right equipment allows for working quickly and with greater efficiency, reducing production time and yielding more homogeneous and exquisitely delicious gelatos.

When it comes to gelato machinery, for instance, maintaining a constant temperature prevents the formation of ice crystals and preserves the freshness of the product.

Having a meticulously organized laboratory in terms of space and equipment also provides a simpler workflow and higher production output, along with maximum safety for operators.

What equipment is needed in a gelateria? 

Opting for top-notch gelato machinery means focusing entirely on taste. Gelato brings together adults and children alike, and when made with skill, it ensures a loyal customer base. Furthermore, we offer competitively priced equipment to meet every need.

Choosing professional gelato equipment also means having finished products that last longer without losing the typical characteristics of good gelato, namely: taste, creaminess, and color.

Pieces of fruit, chocolate chips, and other delicacies to add to the creaminess of gelato prepared with top-quality ingredients? Here's what you need to bring all of this to life in your establishment.

1. Gelato machines are essential for the production of fresh, artisanal, and high-quality gelato. There are different sizes of batch freezers available, which can be chosen based on the desired production capacity. Bakeit offers various models; contact us here for the price of the right batch freezer for you.
2. Refrigerated cabinets, this gelato equipment is necessary for storing ingredients such as milk, cream, and fruit at the correct temperature.
3. Pasteurizers are gelato machines necessary for pasteurizing milk and cream, which, after processing, exhibit the ideal characteristics to serve as the base for quality gelato.
4. Countertop whipped cream dispenser is effectively a gelato machine, ideal for dispensing always fresh and consistently whipped cream.
5. Professional soft-serve ice cream machines have a special pump system that allows for the characteristic softness of this type of ice cream.
6. Frozen yogurt machines are used to dispense frozen yogurt and soft-serve ice cream, and you can find them in various models and sizes in our catalog.
7. Sorbet and cold cream machines are perfect for dispensing and maintaining sorbets and cold creams.
8. Our slush machines differ in size and tank capacity, suitable for every type of requirement.
   
   

Advantages of Bakeit gelato equipment

• Quality and reliability

Each machine in our range is designed to last over time and ensure high performance. We only use high-quality materials and advanced technologies to ensure that our equipment meets the highest standards.

• Efficiency and savings

Our equipment is designed to optimize the production process, reducing processing times, and increasing the efficiency of your laboratory. This results in significant time and resource savings, allowing you to focus on the quality of your gelato.

• Functional design

The design of our equipment is intended to be functional and easy to use while ensuring excellent aesthetics. Ease of use and simplified maintenance make our machinery the ideal choice for any type of business.

Frequently asked questions about gelato equipment (FAQ)

Below, we answer the questions that our customers most frequently ask about gelato equipment.

What machines are needed to make gelato?

Essential machines for gelato production: Gelato production requires a series of specific machines, essential for obtaining a high-quality product. There are two main approaches to gelato production:

• Artisanal approach

In this case, the following are used:

1. Pasteurizer: Used to create the gelato base by pasteurizing the ingredients and ensuring food safety.
2. Batch freezer: Essential for churning the pasteurized base, transforming the mixture into gelato with a creamy texture.
3. Blast chiller: Used to quickly harden the freshly churned gelato, maintaining its quality and freshness.
4. Refrigerated cabinet: Necessary for storing gelato in tubs at negative temperatures, preserving its organoleptic characteristics.
5. Sales counter: To display gelato to customers, ensuring the right temperature and visibility of the product.
   

• Approach with pasteurized base

The second approach involves using a pre-pasteurized base. In this case, the pasteurization step is skipped, and the process proceeds directly with:

1. Batch freezer: Directly proceeding with the churning of the ready base.
2. Blast chiller: To quickly harden the gelato after churning.
3. Storage: Gelato can be stored in a refrigerated cabinet or directly displayed in the sales counter for marketing.
   

Regardless of the chosen approach, using professional equipment is crucial to ensure high-quality gelato. Investing in machinery such as pasteurizers, batch freezers, blast chillers, and refrigerated cabinets not only improves the efficiency of the production process but also ensures customer satisfaction with a consistently fresh and delicious product. Explore our solutions on Bakeit.it to find the perfect equipment for your gelateria.

How much does it cost to produce 1 kg of gelato?

The cost of one kilogram of gelato is primarily determined by the quality of the raw materials used and the energy costs of the production facility.

What are the best gelato machines?

The best gelato machines are those found in Bakeit's catalog, entirely made in Italy, perfect for producing high-quality artisanal gelato. All of these machines have very low maintenance costs over time.