Wanting to make Gelato or opening a store? Essential tips!
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.
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
For large-scale producers, consistency and efficiency are everything. If you’re looking for industrial ice cream and gelato equipment designed for high-capacity production without compromising on the quality of your product, then you’ve found your equipment partner.
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.
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.