Ice Cream & Gelato Machines
- 18% Off RRP
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Musso IMM0002 L2-Stella Ice Cream Maker 1.5 Ltr Batch BenchtopOur Price $1,645.00 ex GST Our Price $1,809.50 Inc GST
Daily Rental: $2.98 Inc GST - 18% Off RRP
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Musso IMM0003 L3-Giardino Ice Cream Maker 2.5 Ltr Batch BenchtopOur Price $5,100.00 ex GST Our Price $5,610.00 Inc GSTDaily Rental: $9.25 Inc GST - 18% Off RRP
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Musso IMM0003R L3R-Club Ice Cream Maker 2.5 Ltr Batch Floor ModelOur Price $5,100.00 ex GST Our Price $5,610.00 Inc GSTDaily Rental: $9.25 Inc GST - 21% Off RRP
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Nemox Gelato 12K ST I-Green Freestanding Ice Cream Machine - 12K ST I-GreenOur Price $15,548.00 ex GST Our Price $17,102.80 Inc GSTDaily Rental: $28.19 Inc GST - 21% Off RRP
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Nemox Gelato 15K CREA Freestanding Ice Cream Machine - 15K CREAOur Price $14,202.00 ex GST Our Price $15,622.20 Inc GSTDaily Rental: $25.75 Inc GST - 19% Off RRP
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Nemox Gelato 4K Touch I-Green Benchtop Ice Cream Machine - 4K Touch I-GreenOur Price $4,959.00 ex GST Our Price $5,454.90 Inc GSTDaily Rental: $8.99 Inc GST - 21% Off RRP
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Nemox Gelato 5+5K Twin CREA I-Green Double Freestanding Ice Cream Machine - 5+5K Twin CREA I-GreenOur Price $15,886.00 ex GST Our Price $17,474.60 Inc GSTDaily Rental: $28.80 Inc GST - 19% Off RRP
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Nemox Gelato 5K CREA SC I-Green Benchtop Ice Cream Machine - 5K CREA SC I-GreenOur Price $7,233.00 ex GST Our Price $7,956.30 Inc GSTDaily Rental: $13.11 Inc GST - 19% Off RRP
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Nemox Gelato 6K CREA I-Green Benchtop Ice Cream Machine - 6K CREA I-GreenOur Price $9,918.00 ex GST Our Price $10,909.80 Inc GSTDaily Rental: $17.98 Inc GST - 19% Off RRP
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Nemox Gelato Chef 3L Auto I-Green Benchtop Ice Cream Machine - 3L Auto I-GreenOur Price $2,536.00 ex GST Our Price $2,789.60 Inc GSTDaily Rental: $4.60 Inc GST - 20% Off RRP
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Nemox Gelato Chef 5L Auto I-Green Benchtop Ice Cream Machine - 5L Auto I-GreenOur Price $3,449.00 ex GST Our Price $3,793.90 Inc GSTDaily Rental: $6.25 Inc GST
Choosing a Commercial Ice Cream or Gelato Machine
Ice cream, gelato and what actually separates them
The difference comes down to overrun and serving temperature. An ice cream machine churns fast and whips air into the mix, typically 50 to 100 percent overrun, which gives that light aerated texture and serves around minus 12°C. A gelato machine churns slower and colder with far less air, usually 20 to 35 percent overrun, so you get a denser product with more intense flavour that serves warmer at around minus 11°C. Neither is better, they're different products, and the machine you buy determines which one you're actually selling.
Soft serve or batch freezer
Soft serve machines hold liquid mix in a hopper and freeze continuously, dispensing on demand in seconds. That's the right answer for high traffic, quick service, drive-through and anywhere the product is the same every time. Batch freezers make a finished batch that gets transferred to a display cabinet and scooped, which is how gelaterias and artisan producers work. Batch gives you flavour variety and a premium product, soft serve gives you speed and simplicity. Some venues run both.
Sizing by litres per hour
Output is quoted in litres per hour, and that's the number to work from rather than hopper or bowl size. A batch freezer takes roughly 20 to 40 minutes per cycle, so a machine rated at 12 litres an hour realistically gives you three or four batches in a busy afternoon and no more. Soft serve is continuous but recovery matters: a machine that can't keep up will start dispensing soft product mid-rush. Work from your peak hour on your busiest day, not your weekly average.
Air cooled or water cooled
Air cooled machines are simpler, cheaper to install and need no plumbing, but they reject heat into the room and need clearance around them. In a hot kitchen or a small enclosed space they'll struggle, and output drops when ambient temperature climbs. Water cooled units hold performance better in heat and run quieter, but they need a water supply and drainage, and running costs go up. In most of Australia, if the machine is going anywhere warm, water cooled is worth the extra install cost.
Cleaning, pasteurising and compliance
Dairy mix is high risk, so cleaning is a daily job rather than a weekly one, and it's the thing that catches out venues who've never run one before. Soft serve machines need the hopper, barrel and dispensing head broken down and sanitised on a schedule set by the manufacturer, and heat treatment models can extend that interval considerably by pasteurising the mix in the machine overnight. If you're producing your own base rather than using a commercial mix, you'll need a pasteuriser as well. Factor the labour into the decision, because a machine nobody cleans properly becomes a food safety problem quickly.
Power and site requirements
Counter top machines generally run on standard single phase, but floor standing soft serve and larger batch freezers usually want three phase, and they draw hard on start-up. Check the board before ordering. Water cooled units need a supply and a drain within reach, which is easier to plan at fitout than to retrofit.
Support and finance
Our refrigeration mechanics install, commission and service everything in this range, and we can advise on mix suppliers and cleaning schedules if you're starting from scratch. All machines are available on SilverChef Rent-Try-Buy, which is worth considering for a seasonal product where you'd rather not tie up capital before you know how it sells.