Choosing the right equipment is the most important investment in your gelato shop. It should match the type of business you plan, the volume you expect to sell and the production method you choose. Here is how to decide, plus six ready-made start-up packages.
A separate pasteuriser heats and ages the mix, then a batch freezer turns it into gelato. It suits medium to high production and gives a long shelf life with a comfortable work rhythm, while keeping top product quality. Best for dedicated gelaterias and production kitchens.
A combined machine pasteurises and freezes in one unit. It is ideal when you want many fresh flavours in small quantities, ready to serve, and when space in the lab is tight. Best for cafés, restaurants, pastry shops and smaller gelaterias.
Pasteuriser + batch freezer + blast freezer + display cabinet.
8–12 kg of gelato per hour
From $36 a day*
You only need to sell about 10 cones a day
20–30 kg of gelato per hour
From $80 a day*
You only need to sell about 20 cones a day
30–45 kg of gelato per hour
From $120 a day*
You only need to sell about 30 cones a day
Combined machine + blast freezer + display cabinet.
1.5–4 kg per cycle, 18–27 L per hour
From $44 a day*
You only need to sell about 12 cones a day
Compacta Vario sized to your daily volume
From $83 a day*
You only need to sell about 22 cones a day
Compacta Vario sized for higher volumes
From $90 a day*
You only need to sell about 23 cones a day
*Conditions apply. Daily figures are indicative equipment finance costs, subject to approval, term and current pricing. Models may be substituted with equivalent current models. Ask for today’s price.
We specialise in tailored solutions. Tell us your requirements and we will design the gelato shop of your dreams, from equipment and layout to fit-out with our partner Instyle Projects. You can also trade in existing equipment.
Hundreds of product ideas with silicone moulds: gelato cakes, semifreddo, stick gelato and frozen pastry that lift your average sale. See silicone moulds.
Start with consistent Rubicone bases, pastes, ripples and toppings. Browse the full ingredients range.
One-on-one machine, cleaning and recipe training at installation, plus Carpigiani Gelato University courses. See courses.
Spread the investment over manageable terms, backed by a national team of factory-trained technicians using genuine parts.
It is an indicative equipment finance figure for the Café Package equipment. Conditions apply, including credit approval and the finance term. Fit-out, installation and consumables are quoted separately. Ask us for today’s price.
Yes. The packages are starting points. We swap models, cabinet sizes and blast freezer capacity to match your menu, space and power.
Neither is better in general. The classic method suits higher volumes and longer shelf life. The twin method suits many fresh flavours in small batches and smaller labs. We can help you choose.
For a professional display, yes. Fast hardening gives gelato a finer crystal structure, so it stays smooth and creamy for longer in the cabinet and in storage.
Yes. Book a free demonstration in a Majors Group showroom, or call 1800 625 677.
Tell us your concept, site and budget. We will recommend the equipment, ingredients and training to suit, and quote finance with your equipment. Free demonstrations are available in our showrooms.