Gelato Shop
Fitting out a gelateria. Everything a gelato shop needs, from the cabinet customers see to the production room behind it.
Display. Longoni Classica vertical towers at 3500 and 3700, BRX Vista showcases in two-row layouts, and scoop cabinets — ventilated, with automatic, hot gas or reverse cycle defrost, running from −20 to +10 °C depending on the model.
Production. Labo batch freezers in 20 30, 30 45 and 40 60 XPL P sizes, pasteurisers and blast cells to set texture and hold stock.
And the rest. Tubs, cone holders, moulds, cups and spoons, plus the bases, pastes and sauces that go in the machine.
From plan to opening. We help with layout and equipment selection, install and commission, train your staff and service the machines afterwards from Auckland and Christchurch. Call 0508 625 677, or browse display cabinets.
How to open a gelato shop in New Zealand
Everything to make, display and sell authentic Italian gelato: Carpigiani batch freezers and pasteurisers, ISA and BRX display cabinets, Rubicone ingredients and the training to use them. Majors Group New Zealand is the official New Zealand importer of Carpigiani and ISA.
Official NZ importer: Carpigiani & ISA / Finance through NZ partners / Training & service
Get a quoteSend an enquiryCall 0508 625 677The equipment a gelato shop needs
Batch freezers
The heart of artisan gelato production
Pasteurisers
Make your own mix from scratch
Gelato display cabinets
ISA cabinets that sell with their looks
BRX gelato cabinets
Display options for every counter
Gelato ingredients
Rubicone bases, pastes and variegates
Packaging
Cups, spoons and take-home tubs
Business calculator
Estimate costs and margins
Step by step
Concept and location
Decide on your style (classic Italian, vegan, premium, takeaway) and find a site with steady foot traffic and room for a lab behind the counter.
Plan the menu
Choose how many flavours you will show, how often you make them, and whether you make your own mix or start from ready bases.
Size the equipment
Match the batch freezer to your peak day, add a pasteuriser if you make mix from scratch, and choose a cabinet with enough pans.
Fit out the shop
Plan power, water, ventilation and the counter flow. See our shop fit gallery for ideas.
Open and grow
Add take-home tubs, cakes and seasonal flavours, backed by genuine parts and service.
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Finance through NZ partners
Finance is available for up to 100% of a new asset’s purchase price.
Finance options →Frequently asked questions
What equipment do I need to open a gelato shop? +
At minimum a batch freezer and a gelato display cabinet. Most shops add a pasteuriser to make their own mix, plus ingredients, packaging and storage.
Do I need to make my own gelato base? +
No. Many shops start with ready-made bases and pastes, then move to making mix from scratch with a pasteuriser as they grow.
Can you help me learn to make gelato? +
Yes. Carpigiani Gelato University courses and hands-on training cover recipes, production and running the lab.
Can I finance the equipment? +
Yes. We work with New Zealand finance partners, and finance is available for up to 100% of a new asset’s purchase price. See finance or apply online.
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