YOUR GUIDE TO OPENING A GELATO STORE
YOUR GUIDE TO OPENING A GELATO STORE
At Artisan Industrial, we understand that opening a gelato store is more than just a business venture—it’s a passion project. That’s why we prioritize transparent and honest communication with our clients, sharing a common goal of building successful businesses together. Considering that Australia and New Zealand rank among the top consumers of gelato globally, there’s significant potential to translate your gelato passion into a thriving enterprise. With our extensive experience in the field, we’re equipped to help you choose the right production solution tailored to your specific goals. Whether you’re starting a gelato store from scratch or expanding your current business, our diverse range allows us to provide a customised solution that aligns perfectly with your objectives.
If you are looking to produce Artisan Ice Cream & Gelato that will be irresistible, then you need to have the right equipment for the job.
Whether you need quality pasteurisers, batch freezers, combination machines, cream cookers, filling machines, or a showcase display, Artisanal Industrial has you covered. Our experts will help you choose the perfect ice cream production equipment or industrial gelato machine for your needs, whatever your scale of production.
We also provide options for Industrial Ice Cream, Sticks and Cones. When producing at an industrial scale, you will require mix plants and continuous freezers to maintain the best quality ice cream. Additionally, filling lines for filling cups, tubs & cones for commercial ice creams.
Ask us about our range of equipment available!
FAQ when it comes to making quality gelato.
HOW DO I MAKE GELATO?
To make gelato, everyday ingredients like milk, cream, sugar, and fruit are combined with specialized components in a process known as “balancing.” The mixture is first pasteurized, which involves heating the mixture to help thoroughly dissolve all ingredients and eliminate bacteria. After pasteurization, the mixture is often set aside to age, a step that helps develop the flavors. Next, the mixture is transferred to a batch freezer, where it’s churned into a smooth, creamy gelato. Finally, the gelato is rapidly chilled in blast freezers and then stored in storage freezers or put out for display in your gelato shop. Sounds pretty simple!
WHAT INGREDIENTS DO I USE FOR GELATO?
Gelato can be made using either fresh ingredients or pre-made mixtures. Typical components include milk, sugar, fruits, water, cream, eggs, powdered milk, and fructose, some of these act as stabilizers and emulsifiers, which play a crucial role in making your desired texture. Sugars like dextrose and maltodextrin can also be used to improve the consistency and shelf life of the gelato. The key is to work out the perfect balance of ingredients!
DO I NEED TO BE A CHEF TO MAKE GELATO?
No, you don’t need to be a chef to make gelato! While professional training can be beneficial, you can still make great gelato by understanding key elements such as ingredients, their properties, and how they affect the final product. Our ‘Introduction to Gelato & Ice Cream’ one day course covers essential topics like recipes, ingredient balancing, equipment operation, and presentation. By learning about these components and their roles, you’ll be equipped to experiment and refine your recipes. With some practice and the right knowledge, you can create delicious gelato without needing to be a professional chef.
WHAT EQUIPMENT DO I NEED FOR A GELATI SHOP?
Choosing the appropriate equipment is critical, as it needs to match the planned activities, projected volume, and selected production method. Unfortunately, there’s no “one size fits all” solution when it comes to recommending equipment for starting, this is achieved through investing our time with our clients to gain an understanding of their objectives. However, we’ve outlined some essential components.
BATCH PATEURISER
Batch pasteurizers are specialised vessels used for pasteurizing dairy products. While not mandatory, this step is highly recommended as it ensures that powders and sugars are fully integrated, bacteria count is reduced to a minimum, and proteins and stabilizers are activated. This process improves the overall quality, shelf life, and safety of the product, resulting in a smoother, more consistent end product.
BATCH FREEZER
A batch freezer is a specialised machine designed for the commercial production of gelato, ice cream, sorbet (and more!). It simultaneously freezes and whips the product mix, or base, to achieve a smooth, creamy consistency. The goal is to partially freeze the mixture while incorporating air to create a light and airy texture.
COMBINATION MACHINES
A great choice for start-up shops! Combined machines are innovative devices that integrate multiple functions, including blending, stirring, pasteurizing, and freezing. These machines efficiently and effectively handle these processes, allowing you to produce multiple flavors of gelato simultaneously with speed and consistency.
BLAST FREEZER
Blast chillers and shock freezers are engineered to rapidly and hygienically lower the temperature of gelato, enhancing its storage and display quality while extending its shelf life. Their rapid cooling process helps preserve the gelato’s texture, consistency, and flavor.
STORAGE FREEZER
Once the gelato has been blast frozen it can go directly to the display freezer or to an appropriate storage freezer to be kept for later use. Ideally, the storage freezer should be frost-free and have tight operating parameters including fast recovery after opening and appropriate shelf spacing to accommodate whichever style of pan/tray you choose to use.
SHOWCASE CABINET
Now it’s time to showcase your gelato! Ventilated display cabinets are ideal for busy retail settings where the cabinet is frequently opened, allowing cold air to escape. These ventilated ice cream displays help maintain the appearance of the product and minimize the formation of ice crystals on the surface of the gelato, which can impact its texture and flavor.
