Ice Cream Machines
Commercial ice cream machines are the freezing systems that turn a liquid dairy or plant-based mix into ice cream, gelato, soft serve or frozen yoghurt for sale at volume. Majors Group New Zealand is the official New Zealand importer of premium Italian frozen-dessert equipment, supplying, installing and servicing these machines across New Zealand. From a single soft serve unit for a cafe to a full ice cream production line, we match the right Carpigiani machine to your menu, your venue and your output targets — backed by genuine spare parts and qualified technicians across the country.
Machines & Equipment
“Commercial ice cream machine” is a broad term that covers several distinct machine types, each suited to a different product and service style. Choosing the right configuration is the single most important decision you’ll make, so it helps to understand what each one does.
Carpigiani is one of the world’s most recognised names in frozen-dessert technology, and as its official New Zealand importer we can specify everything from a compact countertop unit to a high-output floor-standing freezer.
<a href="https://majorsgroup.co.nz/soft-serve-machines/">Soft serve machines</a>
dispense ice cream or frozen yoghurt on demand at a softer, lighter texture with higher overrun (whipped-in air). They’re the workhorse for high-traffic venues — quick-service restaurants, dairies, service stations, takeaways and events — where speed and consistency per cone matter most. Gravity-fed units suit lower volumes; pump-fed units deliver a creamier product and more servings per mix for busy sites.
<a href="/gelato/">Gelato machines</a>
produce dense, intensely flavoured artisan gelato with lower overrun and a slower, controlled churn. They’re the heart of a dedicated gelateria, dessert bar or premium cafe wanting a signature product.
<a href="/batch-freezer/">Batch freezers</a>
freeze a fixed quantity of mix at a time while scraping and agitating the cylinder to control ice-crystal size. This is how you make hard-scoop ice cream, gelato and sorbet for display tubs, and how artisan producers achieve a smooth, less-grainy result.
Combined and multi-function machines
let smaller operators make gelato, sorbet and ice cream from one footprint, while pasteurisers let larger producers prepare and age their own mix in-house for full recipe control.
<a href="/display-cabinets/">Refrigerated display cabinets</a>
from ISA finish the picture — holding finished gelato and ice cream at serving temperature with the presentation that drives impulse sales.
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 |
Pasteurisers compared
Cycle, tank, power supply and size for every Carpigiani pasteuriser we supply in New Zealand.
| Model | Tank capacity | Power supply | Rated power | Fuse | Dimensions | Net weight |
|---|---|---|---|---|---|---|
| Lab O Chef 5 | – | 400 V / 50 Hz / 3 Ph | 3 kW | 8 A | 50 cm x 86 cm x 86 cm cm | 156 kg |
| Pasto 30 XPL | – | 400 V / 50 Hz / 3 Ph | 3.4 kW | 16 A | 39 × 85 × 103 cm | 140 kg |
| Pastomaster 120 HE | 30–120 L | 400 V / 50 Hz / 3 Ph | 11.2 kW | 20 A | 65 × 90 × 105 cm | 269 kg |
| Pastomaster 180 RTL | 30–180 L | 400 V / 50 Hz / 3 Ph | 17.5 kW | 28 A | 75 × 106 × 119 cm | 345 kg |
| Pastomaster 60 HE | 15–60 L | 400 V / 50 Hz / 3 Ph | 60 HE: 7 kW; 60 HE P: 11.2 kW | 60 HE: 16 A; 60 HE P: 20 A | 35 × 90 × 105 cm | 165 kg |
| Pastomaster 60 HE P | 15–60 L | 400 V / 50 Hz / 3 Ph | 11.2 kW | 20 A | 35 × 90 × 105 cm | 165 kg |
| Pastomaster 60 XPL P | – | 400 V / 50 Hz / 3 Ph | 7 kW | 16 A | 35 × 86 × 103 cm | 162 kg |
| Pastomaster RTL | 60 RTL: 15–60 L; 120 RTL: 30–120 L | – | 400; 50 Hz; 3 | – | – | 162 kg |
| Ready 8-12 | – | 230 V / 50 Hz / 1 Ph | 2.2 kW | 12 A | 52 × 65 × 140 cm | 250 kg |
| ReadyChef | – | 230 V / 50 Hz / 1 Ph | 14/20: 3 kW; 8/12: 2.2 kW W | 14/20: 20 A; 8/12: 16 A | 52 × 65 × 140 cm | 250 kg |
Techfrost blast freezers compared
Tray capacity, blast chilling and blast freezing loads, power supply and refrigerant for every Techfrost model.
| Model | Capacity | Blast chilling | Blast freezing | Power supply | Refrigerant |
|---|---|---|---|---|---|
| Techfrost E10 TRAYS Blast Freezer | 10 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 28 kg | 90 °C -18 °C in 240 min = 18 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E15 TRAYS Blast Freezer | 15 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 45 kg | 90 °C -18 °C in 240 min = 27 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E20 TRAYS Blast Freezer | 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E3 TRAYS Blast Freezer | 3 trays GN 1/1 | 90 °C +3 °C in 90 min = 7 kg | 90 °C -18 °C in 240 min = 5,0 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E5 TRAYS Blast Freezer | 5 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 20 kg | 90 °C -18 °C in 240 min = 14 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost JOF 923 3 TRAYS Blast Freezer | 3 trays GN 2/3 | 90 °C +3 °C in 90 min = 7 kg | 90 °C -18 °C in 240 min = 4,9 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost JOF ONE 3 TRAYS Blast Freezer | 3 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 12 kg | 90 °C -18 °C in 240 min = 8 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M10 Blast Freezer | 10 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 30 kg | 90 °C -18 °C in 240 min = 20 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M15 Blast Freezer | 15 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 50 kg | 90 °C -18 °C in 240 min = 30 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M20 Blast Freezer | 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M5 Blast Freezer | 5 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 22 kg | 90 °C -18 °C in 240 min = 15 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M8 Blast Freezer | 8 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 25 kg | 90 °C -18 °C in 240 min = 16 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MB40 Blast Freezer | 1 trolley 20 trays GN 1/1 - GN 2/1 - EN 600 × 400 - EN 600 × 800 | 90 °C +3 °C in 90 min = 100 kg | 90 °C -18 °C in 240 min = 70 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF230 BIG Blast Freezer | 1 trolley 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 240 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF420 Blast Freezer | 1 trolley 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 200 kg | 90 °C -18 °C in 240 min = 160 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF520 Blast Freezer | 2 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 360 kg | 90 °C -18 °C in 240 min = 235 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF620 Blast Freezer | 3 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 550 kg | 90 °C -18 °C in 240 min = 330 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF720 Blast Freezer | 4 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 700 kg | 90 °C -18 °C in 240 min = 480 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF820 Blast Freezer | 5 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 860 kg | 90 °C -18 °C in 240 min = 580 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF920 Blast Freezer | 6 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 1050 kg | 90 °C -18 °C in 240 min = 720 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MCR20 Blast Freezer | 1 trolley 20 trays GN 1/1 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MP12 Blast Freezer | 12 trays GN 2/1 | 90 °C +3 °C in 90 min = 70 kg | 90 °C -18 °C in 240 min = 40 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
Ingredients
A machine is only half the story — consistent product depends on consistent mix. We supply quality ingredients including bases, pastes, variegates and ready-to-use powders so your team can produce reliable gelato, soft serve and ice cream batch after batch. Getting the ingredient-to-machine relationship right protects your texture, your overrun and your food-cost margin, and our specialists can advise on the bases best matched to your chosen equipment and recipes.
Output, Capacity and How to Choose
Start with realistic demand: how many servings you expect on a typical day and at peak. A modest soft serve unit may comfortably handle a cafe or seasonal site, while a high-volume venue, food court or multi-store operator needs a larger pump-fed machine or a batch-freezer setup that keeps tubs stocked without downtime. Think about product mix too — if you want both swirled soft serve and scoopable gelato, you’ll likely need more than one machine type. Other practical factors include available floor or bench space, gravity versus pump feed, and air-cooled versus water-cooled condensing (air-cooled is simpler to install; water-cooled can run quieter and more efficiently in hot, high-demand kitchens). Our team will translate your menu and foot-traffic into the right capacity rather than over- or under-specifying.
Running Costs, Efficiency and Installation
Total cost of ownership runs well beyond the purchase. Daily cleaning and sanitising, electricity, water (on water-cooled models) and routine maintenance all matter, which is why build quality and energy efficiency pay back over the machine’s life. Premium Italian engineering is designed for continuous commercial duty, and many Carpigiani models include features that streamline cleaning and reduce mix and energy waste. On installation, most commercial machines need appropriate power — larger floor units often require a dedicated or three-phase supply — plus adequate ventilation and, for water-cooled units, plumbing. We handle delivery, installation and commissioning so your machine is set up correctly and ready to trade from day one.
Finance
Premium equipment is a significant investment, and you don’t have to fund it from cash flow. Equipment finance is available for up to 100% of a new asset’s purchase price, spreading the cost so your machine can start earning before it’s fully paid off. Talk to us about structuring finance around your business and seasonality.
Service, Spare Parts and Our Backup Promise
An ice cream machine that stops is lost revenue, so backup is everything. This is where Majors Group New Zealand stands apart: our service and spare parts network means genuine parts and qualified technicians nationwide, so operators are never left stranded. From preventative maintenance to urgent repairs, we keep your equipment running through the busy season and beyond — a promise that holds in Auckland, Christchurch and everywhere between.
Buying Across New Zealand
With showroom and support presence in Auckland and Christchurch — and our warehouse at Unit 5, 110 Mays Road, Onehunga, Auckland — we supply, deliver, install and service commercial ice cream machines across New Zealand. Whether you’re opening a gelateria in Wellington, scaling a soft serve operation in Hamilton or Tauranga, fitting out a cafe in Dunedin, or rolling out equipment across multiple sites, you get the same official-importer support and nationwide backup. To discuss your project, see the full ice cream equipment range or contact us for a tailored recommendation and quote.
Frequently asked questions
How much does a commercial ice cream machine cost in New Zealand?
Price depends entirely on the machine type, output and configuration — a countertop soft serve unit and a high-output production line sit at very different points. Pricing is available on application; call 0508 625 677 or request a quote and your nearest Majors Group New Zealand specialist will price the right setup for your business.
What's the difference between a soft serve machine, a gelato machine and a batch freezer?
Soft serve machines dispense lighter, airier product on demand for speed and volume; gelato machines produce denser, more intensely flavoured artisan gelato; and batch freezers make hard-scoop ice cream, gelato and sorbet in fixed batches for display. Our team can match the right machine — or combination — to your menu; just get in touch.
Which commercial ice cream machine is best for a small cafe?
Many cafes start with a compact soft serve or combined gelato unit that fits limited space while delivering a strong-margin dessert. The best fit depends on your expected servings and menu, so talk to a Majors Group New Zealand specialist who’ll recommend a unit sized to your venue.
How much electricity and power supply does a commercial ice cream machine need?
Smaller units often run on a standard supply, while larger floor-standing machines may require a dedicated or three-phase connection plus proper ventilation. We confirm the exact requirements before installation — call 0508 625 677 to check your site.
Can you finance a commercial ice cream machine?
Yes — equipment finance is available for up to 100% of a new asset’s purchase price, so you can spread the cost and start earning sooner. See our finance page or ask our team to help structure it.
How often does a commercial ice cream machine need cleaning and servicing?
Most commercial machines require daily or regular cleaning and sanitising for food safety, plus periodic preventative servicing to stay reliable. Majors Group New Zealand offers nationwide service and genuine spare parts to keep yours running — see our service options.
Do you deliver and install commercial ice cream machines outside Auckland?
Yes — we sell, deliver, install and service across New Zealand, including Christchurch, Wellington, Hamilton, Tauranga, Dunedin and beyond, with backup support nationwide. Contact us with your location and we’ll arrange it.
Should I buy ice cream mix and ingredients from the same supplier as the machine?
It helps, because matching your ingredients to your machine protects texture, overrun and food cost. Our specialists can recommend bases and pastes suited to your equipment and recipes — just ask when you call 0508 625 677.