The choice of appropriate equipment is critical and should be commensurate with the type of activity planned, the volume forecasted and the production method chosen.

CLASSIC AGING METHOD:
For a medium-high production quantity and long shelf-life the best solution is to use the hot process with a pasteurizer and batch freezer. It allows a comfortable work rhythm maintaining high quality product characteristics.

TWIN METHOD:
It is advisable to use the twin machine when needing to produce an abundance of fresh gelato flavours in a small quantities, ready to consume.

The blast freezer saves gelato texture and flavour ensuring the highest quality of the product. The chilling process allows storage for a longer time without compromising the structure of the product.

The sales area is just as important as the workshop considering this is where the gelato is displayed. The display cabinet can be placed horizontally and vertically and should be well-lighted and strategically positioned.

We have designed 6 special priced start-up packages.

We specialize in delivering customized solutions! Tell us your requirements and we will design the gelato shop of your dreams!