So, you’re ready to turn your passion for gelato into a thriving business. Opening a gelato shop is a great way to share your craft, but it takes the right tools and knowledge to make it successful. Luckily, we’ve done all the homework for you. This article will guide you through the essential steps of selecting the right equipment for your exciting new venture. With the right machinery and these pro tips, you’ll be well on your way to crafting high-quality gelato that keeps your customers coming back. If you’re an ice cream maker, keep reading, this article will still be incredibly helpful.
The gelato process
Before we dive into the equipment, it’s important to understand where each piece fits into the process. The first step is the pasteurisation of your mixture, which takes place in your batch pasteuriser. This process involves heating, cooling, and holding the temperature to ensure that all harmful bacteria are eliminated.
Next, the mixture is transferred to a batch freezer, where the freezing process begins. If the machine allows, it can also contribute to the overrun, which is the amount of air in the product. If you have a combination machine, it will perform both pasteurisation and freezing, all in one.
Once the gelato/ice cream has reached the desired temperature, it is moved to a blast freezer. Here, the temperature is rapidly lowered, which helps minimise the formation of ice crystals, improving the texture and extending shelf life.
Finally, the gelato/ice cream is stored in a storage freezer until it’s ready to be placed in your display unit.
The inside scoop: We offer an ‘Introduction to Gelato & Ice Cream’ course that covers the essentials, including ingredient exploration, understanding standard recipes, a comprehensive overview of the production process, and, of course, hands-on experience making gelato/ice cream. We’ll share all the details with you at the end of this introduction. Now, let’s take a closer look at the equipment.
Now that we’ve covered the process, let’s dive into the specifics of the equipment you’ll need –
Essential equipment
Batch Pasteuriser
A batch pasteuriser eliminates harmful bacteria in the base by heating, cooling, and then reheating it to specific temperatures, holding it at those temperatures for a set period. The heating process allows the ingredients to melt and combine together. This process is especially important when using fresh dairy ingredients, because it ensures that the base of your gelato is perfectly safe to consume.
Batch Freezer
The batch freezer transforms the pasteurised mixture into gelato/ice cream by simultaneously freezing and mixing it. Depending on the machine, it can also have some control over the overrun, creating a light, creamy texture.
Combination Machine
Combination machines combine pasteurising and freezing functions in one, making them ideal for startups or small-batch producers. This dual-purpose equipment allows for efficient gelato/ice cream production in a compact, cost-effective setup, perfect for those starting out small.
Blast Freezer
A blast freezer rapidly chills the gelato/ice cream, which is crucial at this stage because it reduces the formation of ice crystals. By lowering the temperature quickly, it preserves your gelato’s quality for longer-term storage and display.
Storage Freezer
After blast freezing, your gelato/ice cream can be kept in a storage freezer. It’s held in a freezer until ready to be displayed.
Showcase Cabinet
Display cabinets keep the gelato/ice cream at the ideal serving temperature while showcasing your range of flavours. They feature various cooling systems, such as ventilated or glycol, as well as different design styles, including open displays or closed/open Pozzetti style.
Tailoring your equipment to your goals
Choosing the right equipment isn’t just about picking from a list. It should be tailored to your specific goals and the scale you’re aiming for. Opting to slightly scale up when purchasing your machines can save you money in the long run. As your business grows you won’t need to upgrade your equipment as quickly, plus you’ll have the capacity to produce more gelato/ice cream because you already have more advanced equipment.
The inside scoop: Speak to a supplier who will take the time to understand your goals and recommend the equipment that’s right for you now, and in the near future.
Why Training Matters
Having high-quality equipment is essential, but it’s only one piece of the puzzle. Mastering the process is what truly elevates the quality of your gelato or ice cream.
That’s why we’ve put together our ‘Introduction to Gelato & Ice Cream’ – a one-day course held in our Melbourne office. This foundational training session covers topics like ingredient selection, the role and impact of ingredients on texture and flavour, and a deep dive into a few recipes. And yes, it includes gelato tastings. The course is just $1,000 AUD plus GST, and it is redeemable with an equipment purchase (within 12 months) at our Melbourne office.
The inside scoop: Continuous learning keeps you competitive. As trends shift and new techniques emerge, staying up-to-date will help you offer innovative flavours and the best gelato experience to your customers.
Breaking the ice
Opening a gelato shop is a journey filled with exciting possibilities. With the right equipment, knowledge, and approach, you’re well-positioned to build a successful, sustainable business that brings joy to your community.
At Artisan Industrial, we’re passionate about helping small gelato businesses thrive by providing the tools and guidance they need to create unforgettable products. If you’re ready to get started, get in touch with us to discuss how we can support you with the best quality equipment and a team who’s behind your success, all the way.
