Batch Freezers
A commercial batch freezer is the machine that churns and freezes a liquid mix into dense, scoopable gelato or hard ice cream one batch at a time, giving artisan makers full control over texture, flavour and overrun. As the official New Zealand importer of premium Italian brands including Carpigiani, Majors Group New Zealand supplies, installs and services commercial batch freezers nationwide, backed by genuine spare parts and qualified technicians so your production line is never left stranded.
Commercial Batch Freezers for Gelato & Ice Cream in New Zealand
Whether you run a boutique gelateria, a busy café, a dessert restaurant or a wholesale production kitchen, the batch freezer is the heart of your operation. Choosing the right configuration, capacity and support partner makes the difference between consistent, premium product and costly downtime. Below we walk through machine types, output, the venues that use them, how to choose, running costs, installation, finance and what New Zealand buyers from Auckland to Dunedin most often ask.
What a Batch Freezer Does
A batch freezer takes a prepared gelato or ice cream mix and rapidly chills it while a scraper blade churns continuously, whipping in a controlled amount of air (overrun) and freezing the mix to a smooth, dense consistency. Unlike a soft serve machine, which freezes and dispenses in one continuous flow, a batch freezer works in defined cycles: you load a measured quantity, run the freezing cycle, then extract a finished batch into a pan ready for the display cabinet or blast freezer. Lower overrun and precise temperature control are exactly what give gelato its rich, intense character, which is why dedicated batch freezing remains the standard for premium frozen dessert.
Machines & Equipment
Commercial batch freezers come in several configurations to match your space, volume and menu ambitions:
To finish and store product correctly, most operations pair a batch freezer with a blast freezer to lock in texture immediately after extraction, and an ISA display cabinet to merchandise the finished gelato at serving temperature. Carpigiani is recognised worldwide for batch-freezing technology, and the complete Italian-engineered line is available through Majors Group New Zealand.
Vertical batch freezers
compact, space-efficient units traditionally favoured by smaller gelaterias and cafés where counter and floor space is tight.
Horizontal batch freezers
higher-throughput machines built for parlours, dessert venues and production kitchens that need to churn larger quantities and turn flavours over quickly.
Combined heating and freezing (pasteurising) machines
multifunction units that both heat-treat the mix and freeze it, streamlining workflow for makers who produce from raw ingredients. Pair these with a dedicated pasteuriser when you scale.
Counter-top batch freezers
neat, plug-in units ideal for small-batch makers, satellite sites and trialling new flavours. Browse the counter-top batch freezer range.
Carpigiani batch freezers compared
Quantity per batch, production, power supply and size for every Carpigiani batch freezer we supply in New Zealand.
| Model | Output per hour | Power supply | Rated power | Dimensions | Net weight |
|---|---|---|---|---|---|
| Labo 14 20 XPL P | min. 14 kg; max. 20 kg | 230 V / 50 Hz / 1 Ph | – | 45.5 × 58 × 76.5 cm | 150 kg |
| Labo 20 30 XPL P | 20/30 kg; 28/40 L | 400 V / 50 Hz / 3 Ph | 4 kW | 52 × 65 × 140 cm | 230 kg |
| Labo 30 45 XPL P | 30/45 kg; 42/60 L | 400 V / 50 Hz / 3 Ph | 5.2 (EU Version) kW | 52 × 65 × 140 cm | 270 kg |
| Labo 40 60 XPL P | 40/60 kg; 56/84 L | 400 V / 50 Hz / 3 Ph | 6 (EU Version) kW | 52 × 65 × 140 cm | 320 kg |
| Labo 50 90 XPL P | 50/90 kg; 70/126 L | 400 V / 50 Hz / 3 Ph | 7 (EU Version) kW | 52 × 65 × 140 cm | 330 kg |
| Labo 8 12E | Specifications: 8 / 12; Specifications: 11 / 17; Labo 8/12 E: 8-12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 36.5 × 71.5 × 66 cm | 94 kg |
| Labo 8-12 XPL P | min 8 kg, max 12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 36 × 55 × 74 cm | 90 kg |
| Labo 80 120 XP | 120 kg | 400 V / 50 Hz / 3 Ph | 10 kW | 66 × 114 × 140 cm | 480 kg |
| Labo M | 14 / 20; 20 / 28 | – | – | – | 181 kg |
| Labo XPL P | 20/30: 20/30 kg; 28/40 L; 30/45: 30/45 kg; 42/60 L; 40/60: 40/60 kg; 56/84 L; 50/90: 50/90 kg; 70/126 L; 60/110: 60/110 kg; 84/154 L | 400 V / 50 Hz / 3 Ph | 20/30: 4 kW; 30/45: 5.2 (EU Version) kW; 40/60: 6 (EU Version) kW; 50/90: 7 (EU Version) kW; 60/110: 8.5 (EU Version) kW | 20/30: 52 × 65 × 140 cm; 30/45: 52 × 65 × 140 cm; 40/60: 52 × 65 × 140 cm; 50/90: 52 × 65 × 140 cm; 60/110: 52 × 85 × 140 cm | 20/30: 230 kg; 30/45: 270 kg; 40/60: 320 kg; 50/90: 330 kg; 60/110: 350 kg |
| Labotronic HE | – | 400 V / 50 Hz / 3 Ph | 10/45: 6.4 kW; 15/60: 7.6 kW; 20/90: 9 kW; 25/110: 11 kW | 15/60: 52 × 65 × 140 cm; 20/90: 52 × 65 × 140 cm; 25/110: 52 × 85 × 140 cm | 15/60: 320 kg; 20/90: 345 kg; 25/110: 420 kg |
| Labotronic RTL | – | – | 400; 50 Hz; 3; 400; 50 Hz; 3 | – | 230 kg |
| Ready 8-12 | min. 8 kg - max. 12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 52 × 65 × 140 cm | 250 kg |
| ReadyChef | – | 230 V / 50 Hz / 1 Ph | 14/20: 3 kW; 8/12: 2.2 kW W | 52 × 65 × 140 cm | 250 kg |
| Synthesis 1 | – | 230 V / 50 Hz / 1 Ph | 1.25 kW | 55 × 52 × 53 cm | 55 kg |
| Synthesis 2 | – | 230 V / 50 Hz / 1 Ph | 2.5 kW | 75 × 65 × 100 cm | 180 kg |
Ingredients
A batch freezer is only as good as the mix you put through it. Consistent, high-quality bases, pastes, fruit purées and stabilisers are what deliver repeatable colour, flavour and structure batch after batch. Whether you build recipes from scratch using a pasteuriser or work from ready bases, getting the balance of fats, sugars and solids right is essential for the smooth, dense result a batch freezer is designed to produce. Talk to our specialists about matching ingredients and recipes to your chosen machine so your gelato and ice cream perform consistently from day one.
How to Choose the Right Batch Freezer
Start with realistic daily volume. A small café or boutique gelateria is often well served by a compact vertical or counter-top unit running smaller cycles, while a high-traffic parlour or wholesale kitchen needs a larger horizontal machine that can produce sizeable batches quickly across many flavours. Consider how many flavours you want live at once, your peak-trading throughput, and whether you produce from raw mix (favouring a combined pasteurising freezer) or from prepared bases.
Also weigh available space and power, ease of daily cleaning, and the stainless-steel build quality that stands up to constant commercial use. Most importantly, factor in long-term support: a machine is a multi-year investment, so nationwide service and genuine spare parts availability should sit alongside output figures in your decision. Our team will help you size the machine to your venue rather than over-specifying.
Running Costs, Efficiency & Installation
Modern Italian batch freezers are engineered for energy efficiency and stable cycle times, which keeps power draw and product waste down while protecting texture. Air-cooled and water-cooled options suit different sites, so ventilation and ambient conditions matter when you plan placement. Larger machines may require three-phase power and adequate clearance for airflow and servicing, while counter-top and smaller units typically run on standard single-phase supply.
Majors Group New Zealand handles delivery, installation and commissioning nationwide from our Auckland warehouse at Unit 5, 110 Mays Road, Onehunga, with showroom and support also in Christchurch and coverage extending to Wellington, Hamilton, Tauranga, Dunedin and every region in between. Once you are running, our service and spare parts network keeps you producing, with genuine parts and qualified technicians available across New Zealand so a breakdown never becomes a shutdown.
Finance & Buying in New Zealand
Pricing is offered on application (POA) because the right specification depends on your volume, configuration and site. Equipment finance is available, with funding of up to 100% of a new asset’s purchase price, helping you preserve working capital while you scale. Whether you are opening your first gelateria in Auckland, expanding a Christchurch café, or fitting out a production kitchen anywhere in New Zealand, our specialists will scope the machine, arrange delivery and installation, and set you up with the backup you need. Get in touch via our contact page or call 0508 625 677.
Frequently asked questions
What is a batch freezer used for?
A batch freezer churns and freezes a liquid mix into dense, scoopable gelato or hard ice cream one batch at a time, ready for the display cabinet. For help choosing the right model, contact your nearest Majors Group New Zealand specialist on 0508 625 677.
What is the difference between a batch freezer and a soft serve machine?
A batch freezer produces finished batches you store and scoop later, with lower overrun and a denser texture, while a soft serve machine freezes and dispenses continuously on demand. Our team can advise which suits your menu and volume; request a quote via our contact page.
How much does a commercial batch freezer cost in New Zealand?
Pricing is POA because it depends on capacity, configuration and cooling type. Contact Majors Group New Zealand for a tailored quote and ask about finance of up to 100% of the purchase price.
What capacity batch freezer do I need?
Smaller cafés and boutique gelaterias are often well served by compact units, while high-volume parlours and wholesale kitchens need larger horizontal machines. Tell our specialists your daily output and flavour count and they will size the right machine for you.
Can a batch freezer make both gelato and ice cream?
What power supply does a commercial batch freezer require?
Counter-top and smaller units often run on single-phase power, while larger horizontal machines may need three-phase supply and proper ventilation. Our team will confirm requirements for your chosen model and site during installation planning; call 0508 625 677.
How often does a batch freezer need cleaning and servicing?
Batch freezers are typically cleaned daily to maintain hygiene and product quality, with periodic professional servicing to keep them running reliably. Majors Group New Zealand backs every machine with genuine spare parts and qualified technicians nationwide.
Do you deliver and install batch freezers outside Auckland and Christchurch?
Yes, we deliver, install and service nationwide, including Wellington, Hamilton, Tauranga, Dunedin and regional New Zealand. Get in touch via our contact page to arrange delivery to your location.
Catalogues
Carpigiani
Carpigiani Labo XPL P
Floor-standing batch freezers from 20-30 to 50-90, with Hard-O-Tronic.
Email me the catalogue
Carpigiani
Carpigiani Labo 8-12 XPL P
Countertop batch freezer for gelato, sorbet and granita.
Email me the catalogue
Carpigiani
Carpigiani Labo 14-20 XPL P
Countertop batch freezer for growing gelaterias.
Email me the catalogue
New editionCarpigiani
Carpigiani Labotronic HE and HE-H
Vertical batch freezers with Hard-O-Tronic for consistent texture.
Email me the catalogue