The Best Machines For Making Gelato

We may be heading into the crux of winter, but as far as we’re concerned, it’s never too cold for fresh gelato. Especially when the process can be as easy and efficient as the flavours are delicious! 

At Vanrooy Machinery, we have a solid line of Gelato-producing machines, as well as incredible Refrigerated Display Cabinets. Read on to learn about some of our favourites. 

Bravo Trittico Startronic Premium 

With more than 40 years of research, the Bravo Trittico is a revolutionary, multi-function machine designed to help you create the most consistent and delicious artisan gelato or sorbet. In fact, the Bravo Trittico is the first multi-function 3-in-1 gelato/sorbet machine on the market, featuring customisable programs, a 2-speed mixing system, a 3-blade stainless steel mixer with interchangeable blades and a fixed gelato extraction chute. More than this, the machine is also extremely easy to operate and clean with high energy savings and is available in a range of size capacities from 12-120 litres per hour. Learn more about the amazing Trittico Startronic Premium here.

Bravo Trittico Startronic Evo 

The Bravo Trittico Evo is an impressive, multi-function machine equipped with the exclusive Ionic System®, designed to help you create the most consistent and delicious products. This revolutionary machine is the ultimate multi-function Bravo machine that features patented technology, allowing it to produce artisan gelato and sorbet, fine pastry such as choux, savoury products, custards, curds and chocolate. This patented system also detects the gelato humidity and the precise percentage of water already frozen in the mixture. On top of all of this, the Bravo Trittico Evo has customisable programs, allows ingredients to be added during each heating or freezing phase, has a double inverter for upper tank stirring with 3 speeds and a batch-freezer mixer with 8 speeds. The machine is easy to handle and clean, has high energy savings and is available in a range of size capacities from 12-120 litres per hour. You can learn more about the Bravo Trittico Evo here.

Ifi Bellevue with Panorama Technology 

Representing a brand new synthesis of two fundamental characteristics of artisan gelato-making, the Bellevue with Panorama Technology by Ifi gives perfect preservation and flavour visibility of your gelato. The perfect preservation is thanks to it being a Pozzetti counter and the amazing visibility is due to the LED perimeter lighting that highlights the natural colours of the gelato. This display cabinet is 70 cm deep and barely 87 cm high, making it more ergonomic and offering a new way of serving and displaying gelato. It also has the ability to manage different operating temperatures at the same time and is available in three different versions: 8 tubs, 10 tubs or 12 tubs. Learn more about the Ifi Bellevue with Panorama Technology here.


The IFI Drop In Delice Display Case:

Equipped with a tank that has removable display shelves in three different positions, Drop In Delice allows you to perfectly display and preserve products of different heights; all whilst protecting the hygiene, consumer health and organoleptic qualities of the food. This display case can be used to preserve anything from pastries, cold snacks and praline pastries, to products that require cold-heat or dry heat, and gelato. It is also equipped with a tank that has removable display shelves in three different positions, LED lighting and glass frames. You can learn more about the Ifi Drop In Delice Display Case here.

Ifi Gelato Coolbox 

With the Ifi Gelato Coolbox, artisan gelato can leave the shop inside a professional suitcase with two anti-rotation tubs, insulated like a gelato display case (with 4 hours of perfect gelato storage + 2 hours of service) and without the need of electric power. AKA you can take your gelato anywhere, anytime, which is perfect for attracting new customers, selling your product out the front of your restaurant or even at a sports match. The Coolbox contains anti-rotation tubs with lids in PEHD, a non-toxic plastic material for food use. The lids are also insulated to guarantee the maintenance of internal temperature and the seals are made of platonic silicon (a high-quality green material) which are removable for better hygiene. You can learn more about the Ifi Gelato Coolbox here. 

All of the machines mentioned in this article are covered by our exclusive two-year warranty. If you would like to make an inquiry on any of the above pieces of equipment, please don’t hesitate to get in touch. Our team is always happy and available to help with whatever you need. An added bonus is that we have the Bravo Trittico machines in our Vanrooy Test Kitchen. If you would like to come and test them out for yourself, you can book an appointment here.

It is also our pleasure to share a delicious Pistachio Gelato Recipe written by one of our very own Vanrooy Bakers, Stephen. Stephen used the Bravo Trittico Startronic Premium for this recipe. 

Stephen’s Pistachio Gelato Recipe 


  • Full Cream Milk:                                  2.4 Litres 
  • Sugar:                                                     500 grams
  • Dextrose:                                               50 grams
  • Skim Milk Powder:                              70 grams
  • Sea Salt Flakes:                                    10 grams
  • Pure Pistachio Paste:                          360 grams
  • Pre Gel Base Maxima Structure:      240 grams


  • Blend all dry ingredients thoroughly in Clean Dry Bowl (Sugar, Dextrose, Skim Milk Powder. Sea Salt Flakes and Pre Gel Base Maxima Structure).
  • Add all dry ingredients to Full Cream Milk and using a hand whisk or stick blender and thoroughly blend.
  • Add Pistachio paste and mix through the base mix.
  •  Allow base mix to sit for 10 to 20 minutes to allow the stabiliser to activate then mix again prior to adding the mix to the gelato  batch freezer.
  • Commence mixing the gelato in the batch freezer until it reaches a temperature of Approximately – 9 to 10 Degrees Celsius.
  • When the gelato mix cycle is complete transfer the gelato into a pre chilled container preferably straight out of a freezer or blast chiller. At this point nuts, fruit or other inclusions can be folded through the gelato if required. Place the gelato back into the freezer for 20 to 30 minutes prior to serving.
  • Note, the Ideal temperature for serving gelato is normally in the range of – 14 to – 16 Degrees Celsius.


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