New Catering Equipment | Frozen Yoghurt
Are you interested in running your own business?
It’s never too cold for a scoop of classic Italian-style gelato!
Gelato is an authentic and delicious treat loved by people of all ages. It consists of
genuine ingredients such as milk, eggs, sugar, fresh cream and fruit. Being high in nutrition, this product is great as a snack or dessert. Gelato is a very diverse product that allows gelato makers to market it in many different ways. Classic gelato served in cups or cones is generally the most popular, though in recent years there has been major market development, with the growing popularity of stick lines & takeaway tubs.
The gelato market is high in volume and growing rapidly. Australia and New Zealand have the highest gelato consumption in the world due to our premium products that guarantee high quality standards. It’s not hard to produce the best gelato when you have the finest ingredients & machines that the world has to offer.
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Why Open a Gelato Shop?
It’s never too cold for a scoop of classic Italian-style gelato!
Gelato is an authentic and delicious treat loved by people of all ages. It consists of
genuine ingredients such as milk, eggs, sugar, fresh cream and fruit. Being high in nutrition, this product is great as a snack or dessert. Gelato is a very diverse product that allows gelato makers to market it in many different ways. Classic gelato served in cups or cones is generally the most popular, though in recent years there has been major market development, with the growing popularity of stick lines & takeaway tubs.
The gelato market is high in volume and growing rapidly. Australia and New Zealand have the highest gelato consumption in the world due to our premium products that guarantee high quality standards. It’s not hard to produce the best gelato when you have the finest ingredients & machines that the world has to offer.
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Business Options
The choice of appropriate equipment is critical and should be commensurate with the type of activity planned, the volume forecasted and the production method chosen.
CLASSIC AGING METHOD:
For medium-to-high production volumes and a long shelf life, the best solution is to use the hot process with a pasteuriser and batch freezer. It allows a comfortable work rhythm while maintaining high product quality.
TWIN METHOD:
It is advisable to use the twin machine when you need to produce an abundance of fresh gelato flavours in small quantities, ready to consume.
The blast freezer preserves gelato texture and flavour, ensuring the highest product quality. The chilling process allows longer storage without compromising the structure of the product.
The sales area is just as important as the workshop, as this is where the gelato is displayed. The display cabinet can be placed horizontally or vertically and should be well lit and strategically positioned.
We have designed 6 specially priced start-up packages.
We specialise in delivering customised solutions! Tell us your requirements and we will design the gelato shop of your dreams!
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Gelato Ice Cream Equipment
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Ingredients
Our wide range of traditional and technological ingredients meets the requirements of artisan gelato and ice-cream makers and modern industrial laboratories.
- CLASSIC ITALIAN FLAVOURINGS PASTES
- CREAMY AND FRUIT VARIEGATING SAUCES
- FRUIT FLAVOURING PASTES
- INTEGRATORS FOR BASES
- LIGHT PRODUCTS AND MILK FREE
- MILK BASE
- SEMIFREDDO AND MOUSSES
- TOPPINGS
ISO 9001 CERTIFIED QUALITY / HALAL CERTIFIED / KOSHER CERTIFIED
Gelato Flavours
Gringo Biscuit
A perfect combination of Butter Cookies flavoured Gelato and a rich Chocolate sauce with crispy chunks of chocolate biscuits.
Snikerone
Inspired by a famous snack, it surprises you with its Peanut flavour combined with a Chocolate and Hazelnut variegate and a cascade of … caramelised peanuts!
RubiLello
White Chocolate, Coconut and Hazelnut grains are the high-quality elements joined in an irresistible white union.
Mascarpone
Mascarpone is an Italian delicacy, a white, creamy and sweet cheese known worldwide. RUBICONE recreates all the fine taste of Mascarpone in a concentrated powder product, rich in aromas and versatile for endless combinations.
Vanilla
The delicate aroma of Bourbon Vanilla dives into a sea of white base.
An amazing final result thanks to this high-quality concentrated paste.
RubiTobler
The famous Chocolate & Nougat bar from Switzerland inspired this Gelato flavour, simply irresistible with its concentrated paste with Milk Chocolate and Nougat crumble.
Salted Caramel
Sweet and Salty come together in this simply innovative flavour. Its French origin gives it a chic and refined touch that surprises you with every spoonful of Gelato, thanks to its contrasting notes.
RubiRock
Do you love the famous gianduja praline covered in hazelnut grains? Then take the opportunity to taste this flavour: an excellent Chocolate & Hazelnut flavoured Gelato enriched by its variegate full of Hazelnut grains.
Boero
Sour Cherry and Rum-flavoured Chocolate are a perfect couple in this Gelato flavour, with its warm colour and captivating taste, enriched by the variegate with whole and chopped Sour Cherries.
Apple Pie
Apple Pie, the traditional American cake, presents itself in a “frozen” version! Shortbread, apple and cinnamon flavour, filled with its Variegate containing apple pieces.
Carpigiani Gelato University
Carpigiani Gelato University can be considered a cultural project that aims to sustain the development of gelato shops everywhere and to educate the public about the pleasure and flavour of genuine Italian gelato.
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Service Department
Parts – Repairs – Preventive Maintenance
Majors Group provides support all around Australia, New Zealand and the Asia Pacific.
- Parts – All genuine & certified parts.
- Repairs – Qualified Technician Onsite & Premises
- Preventive Maintenance – Prevent lost sales and save on machine servicing.
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Commercial Gelato Machines & Gelato Ingredients in New Zealand
Commercial gelato machines are professional batch freezers and combined machines that churn a liquid mix into dense, smooth, authentic Italian-style gelato for cafés, gelaterias, restaurants and food-service venues. Majors Group New Zealand is the official New Zealand importer of premium Italian frozen-dessert equipment, including Carpigiani gelato machines and ISA display cabinets — supplying, delivering, installing and servicing the full range nationwide, from Auckland and Christchurch to Wellington, Hamilton, Tauranga, Dunedin and everywhere between.
Machines & Equipment
Choosing the right machine starts with how you make and serve your gelato. The core of any gelato kitchen is the batch freezer — a machine that freezes a fixed quantity of mix per cycle while constantly churning and scraping the cylinder, controlling ice-crystal size to deliver the dense, silky texture that defines real gelato. Batch freezers let you produce multiple flavours in smaller, made-fresh runs, which is exactly why artisan operators favour them over high-overrun soft-serve systems.
Carpigiani's line-up spans several configurations to match how you work. Vertical and horizontal batch freezers suit dedicated production rooms; combined or multifunction machines pair a pasteuriser and a freezer in one footprint, ideal where bench space is tight; and high-output continuous freezers serve volume producers and wholesalers. If you also want to offer soft serve, frozen yoghurt or a wider dessert menu, the same supplier supports your ice cream and frozen yoghurt programmes too.
For mix preparation and food safety, a dedicated pasteuriser heats and ages your base to develop flavour and a smoother eat, while extending shelf life. Once your gelato is made, presentation sells it: ISA refrigerated display cabinets keep pans at correct serving temperature and showcase colour and texture at the counter. Together these pieces — pasteuriser, batch freezer and display cabinet — form a complete, integrated gelato production-to-service line. Explore the full Carpigiani range to compare configurations.
Capacity & output — sizing the machine to your venue
Output is usually framed two ways: the litres a machine produces per cycle, and how many cycles you can realistically run in a trading day. A boutique café needs far less hourly capacity than a busy gelateria, summer-peak beachfront site or a wholesale kitchen supplying multiple outlets. Rather than over-buying, the smarter approach is to map your expected daily litres, your flavour count and your peak-hour demand, then match the machine — and that is exactly the sizing conversation a Majors Group New Zealand specialist will walk through with you. Pricing across all configurations is POA (price on application).
Applications & venues
Commercial gelato equipment suits a broad span of New Zealand businesses: dedicated gelaterias and dessert bars, cafés adding a high-margin gelato counter, restaurants and hotels producing signature frozen desserts, function and events caterers, supermarkets and providores, and wholesale producers supplying retail and hospitality. Whether you are opening a single Wellington store or rolling out across multiple Auckland and Christchurch sites, the range scales with you.
Ingredients
Great equipment is only half the recipe — consistent, café-quality results depend on quality bases, pastes and powders. Majors Group New Zealand supplies professional gelato ingredients to complement your machine, so flavour, texture and overrun stay reliable batch after batch. Browse the gelato ingredients range, or head straight to shop gelato products to see the equipment and supplies available to order. Pairing the right mix with the right machine is the fastest route to a menu customers come back for.
Running costs, efficiency, installation & power
When comparing machines, look beyond purchase price to running cost and reliability: energy efficiency, water or air cooling suited to your site, cleaning and changeover time between flavours, and the build quality that keeps a machine earning for years. Power and plumbing requirements vary by model — some larger freezers need three-phase supply — so site assessment matters before you commit. Majors Group New Zealand handles delivery, installation and commissioning New Zealand-wide, getting your line running correctly the first time.
This is where our backup promise counts most. Equipment only makes money when it is running, so we stock genuine spare parts and field qualified technicians across New Zealand through our service and spare parts network — so an operator is never left stranded mid-season waiting on an overseas part. It is a core reason hospitality businesses choose an official importer rather than a grey-market machine with no local support.
Finance & getting started
Fitting out a gelato business is a significant investment, and equipment finance is available — up to 100% of a new asset's purchase price — so you can preserve working capital and align repayments with the revenue the machine generates. The best first step is a conversation about your concept, volume and site, and the team will recommend a configuration that fits. Contact us to request a quote, or call 0508 625 677 to speak with your nearest specialist.
Frequently Asked Questions
How much does a commercial gelato machine cost in New Zealand?
Cost depends heavily on configuration, output and features — a compact countertop batch freezer sits at a very different price point to a high-volume combined or continuous machine. Pricing is POA; for an accurate figure matched to your venue, request a quote or call a 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 makes denser gelato or ice cream in fixed cycles with lower overrun (less added air), then you extract it for display and service; a soft-serve machine dispenses lighter, airier product on demand. Tell us how you want to serve and a specialist will steer you to the right machine — call 0508 625 677.
How does a commercial gelato machine work?
The machine freezes a liquid mix rapidly while continuously churning and scraping the cylinder, which keeps ice crystals tiny and produces gelato's signature smooth, dense texture. To see which configuration suits your output and flavour range, contact your nearest Majors Group New Zealand team.
What size gelato machine do I need for my café or gelateria?
It comes down to your daily litres, number of flavours and peak-hour demand — over-buying ties up capital while under-buying limits your trade. Our specialists will size the machine to your real-world volume; call 0508 625 677 or request a quote.
Do I need a pasteuriser as well as a batch freezer?
A pasteuriser lets you make your base from scratch with better food safety, flavour and shelf life, and combined machines can do both jobs in one footprint where space is tight. Ask a Majors Group New Zealand specialist which setup fits your kitchen and menu.
Can I get finance for commercial gelato equipment?
Yes — equipment finance of up to 100% of a new asset's purchase price is available, helping you preserve cash flow. Speak with the team about options on finance or call 0508 625 677 to get started.
Do you deliver, install and service gelato machines nationwide?
Yes — Majors Group New Zealand delivers, installs and services equipment New Zealand-wide, including Auckland, Christchurch, Wellington, Hamilton, Tauranga and Dunedin, backed by genuine spare parts and qualified technicians. Reach our service team or call 0508 625 677.
Which gelato machine brand do you supply?
We are the official New Zealand importer of premium Italian Carpigiani gelato equipment and ISA display cabinets, so you get authentic machines with full local support. Explore the Carpigiani range or contact us for advice.