What Is a Gelato Machine and How Do You Choose the Right One?
Whether you’re opening a gelateria, adding gelato to your café menu, or upgrading your setup, this guide by Vanrooy Machinery walks you through it all — how gelato machines work, choosing the right size machine, keeping them clean, understanding the difference from ice cream equipment, and picking the perfect display cabinet.
We’ll also highlight real examples from Vanrooy Machinery — like the Bravo Trittico range and Ifi display cabinets — giving you practical options to think about along the way!
What Does a Gelato Machine Actually Do?
A gelato machine freezes and churns your mixture at the same time — that’s where the magic happens.
While the refrigeration system cools the mix, a rotating beater scrapes it off the freezing cylinder, incorporating just the right amount of air (called overrun). Less air means denser, more flavourful gelato — the texture that makes Italian-style gelato so distinct.
High-end machines like the Bravo Trittico use sensors and precision temperature control to keep that texture consistent, batch after batch. So whether you’re making pistachio, chocolate or sorbet, the result stays perfectly smooth and creamy.
What Types of Gelato Machines Are Available?
There are three main styles to know:
Batch freezers – The most common type in artisan gelaterias. You make one batch at a time with full control over texture.
Continuous machines – Best for large operations producing huge volumes.
Multi-function machines – These do more than just gelato. The Bravo Trittico range, for example, can pasteurise, cook, freeze, and even handle chocolate and pastry creams — a big win for kitchens that want one piece of equipment to do it all.
If you’re short on space or staff, a multi-function setup can simplify your workflow and save a lot of time.
What Size Gelato Machine Do I Actually Need?
Before you buy, think about how much gelato you’ll be selling on your busiest day — not your quietest.
Here’s a quick guide:
- Small café or restaurant: Around 20–30 kg per day
- Medium gelateria: Around 50–100 kg per day
- Large or flagship store: 100+ kg per day (or multiple continuous machines)
Each Bravo Trittico model has a different output capacity, so you can scale up as your business grows — from smaller 12 L/hr models up to larger 120 L/hr options.
Also keep an eye on the footprint, power requirements, and cleaning time — because every extra hour spent scrubbing parts is an hour you’re not serving customers.
How Do You Clean and Maintain a Gelato Machine?
Cleaning isn’t glamorous, but it’s essential for food safety and machine longevity. Here’s what a good routine looks like:
Daily:
- Turn the machine off and wait for it to cool.
- Remove any leftover product and disassemble parts (blades, seals, chutes).
- Rinse with warm water and a mild detergent, then sanitise.
- Dry thoroughly before reassembling.
Weekly:
- Check and clean gaskets, filters and condensers.
- Inspect moving parts for wear.
Every few months:
- Schedule a service — especially for the refrigeration system.
Machines like the Bravo Trittico are designed to make this easier, with simple disassembly and built-in cleaning functions. Always follow the manufacturer’s guide to keep your warranty intact.
What’s the Difference Between a Gelato Machine and an Ice Cream Machine?
Great question — they look similar, but they behave very differently.
Gelato machines churn more slowly, incorporate less air and freeze at a slightly warmer temperature. That’s why gelato feels creamier and tastes more intense.
Ice cream machines whip in more air and freeze colder, which gives a lighter, fluffier texture — perfect for scoop-style ice cream but not for traditional gelato.
So if you want that authentic Italian-style density and mouthfeel, a dedicated gelato machine is non-negotiable.
If you want a machine that does more than just gelato, the Bravo Trittico range is a game-changer.
These multi-function systems can make gelato, sorbet, ganache, custard, and pastry creams — all in one unit. That means less equipment, faster production, and consistent quality across every product line.
They’re also ideal for smaller teams: one operator can manage multiple production stages from a single touch screen. For businesses that value quality, versatility and reliability, Trittico machines are hard to beat.
The Bravo Trittico One Range is a professional all-in-one pastry and gelato machine with dual temperature-controlled tanks and 14 automatic programs, delivering versatile, high-quality desserts and gelato.
With more the 40 years of research, the Bravo Trittico Evo is a revolutionary multi-function machine designed to help you create the most consistent and delicious artisan gelato, sorbet and pastry products.
The Bravo Trittico Startronic Plus is a evolutionary 3-in-1 gelato machine for artisan gelato, sorbet, and pastry production in one unit.
The Bravo Trittico Startronic Premium is the first 3-in-1 batch freezer, combining gelato, sorbet, and pastry production in a single, space-saving machine.
Your cabinet doesn’t just keep gelato cold — it’s your stage. The right one preserves texture, prevents crystallisation, and makes your product look irresistible.
Ifi display cabinets, available through Vanrooy Machinery, are designed for both performance and presentation.
When choosing, think about how your team serves customers, the number of flavours you display, and how your store layout flows. A well-designed cabinet does more than hold gelato — it helps sell it.
If you’d like more guidance, head over to our blog post: Expert Tips to Boost Your Gelato Sales with the Right Display Cabinet
The Ifi Tonda is the first round and rotating display case in history. This gelato display case offers the perfect combination of preservation in pozzetti counters and an appealing display of the flavours.
Ifi’s Panorama technology brings together perfect gelato preservation in pozzetto counters and flavour visibility in the display cases, offering new ideas and opportunities for presenting and serving artisan gelato.
The Ifi Lumière is a perfect combination of technology and design, offering special visibility of gelato and pastries thanks to the unique curvature of the glass. It also guarantees a superior quality of food preservation, hygiene and energy-saving.
How Long Does Gelato Stay Fresh in a Display Cabinet?
Ideally, you should serve gelato within a few days of production for best texture and flavour.
However, high-quality cabinets like the Ifi range maintain consistent humidity and temperature, which helps gelato stay smooth and stable for longer — meaning less waste and more happy customers.
We’ve put together The Ultimate Guide to Choosing the Perfect Gelato Counter for Your Business which can help answer more of your questions!
How Often Should You Service a Gelato Machine?
As a rule of thumb, schedule a professional service every 6–12 months, depending on how heavily you use the machine. Technicians will check seals, bearings, and refrigeration systems to keep everything running efficiently.
Vanrooy can help you with servicing and support for the Bravo and Ifi ranges — so you’re not left guessing when it’s time for maintenance.
Frequently Asked Questions
How long does it take to make gelato in a machine?
Most commercial gelato machines take around 8–15 minutes per batch, depending on the recipe, volume, and machine model. Multi-function machines like the Bravo Trittico can handle pasteurising and freezing in one cycle, which shortens total production time.
Can you use a gelato machine to make ice cream or sorbet?
Yes — most professional gelato machines can also make sorbet, frozen yogurt, and sometimes even ice cream, though the texture will differ slightly. Machines like the Bravo Trittico let you adjust temperature and overrun levels to suit each product type.
What’s the ideal temperature to serve gelato?
Gelato should be served at around -12°C to -14°C. This slightly warmer temperature compared to ice cream keeps the texture soft and creamy, allowing flavours to shine through.
Do gelato machines need to be kept on all the time?
No — the machine only runs during production. Once the gelato is ready, it’s transferred to a display cabinet or blast freezer for storage. Always follow the manufacturer’s cleaning and shutdown procedure after each use.
What’s the difference between ventilated and static gelato display cabinets?
- Ventilated cabinets use circulating air to maintain even cooling — great for busy shops and consistent product display. When it comes to the presentation and storage of your gelato, only settle for the best. Here are 7 Reasons Why Investing in a Quality Gelato Display Cabinet Matters for Your Business.
- Static cabinets use cold walls to cool each tub individually, ideal for preserving texture in artisanal-style setups.
Ifi cabinets are ventilated, ensuring even temperature and presentation across every pan.
Can you store gelato overnight in a display cabinet?
Yes — but it’s best practice to transfer leftover gelato to sealed containers and store it in a blast freezer overnight. Display cabinets like the Ifi range can hold temperature well, but prolonged exposure can affect texture and freshness over time.
Key Takeaways
The right gelato setup is a balance of machine quality, production capacity, and presentation.
Whether you’re crafting small-batch flavours or running a high-output gelateria, investing in quality equipment like Bravo machines and Ifi cabinets helps you deliver gelato that looks and tastes incredible — every single time.
If you’re ready to explore your options, Vanrooy Machinery can help you find the perfect gelato setup for your business. Get in touch with our expert team today to find out more about our options.
