Artisan Gelato
Equipment for making gelato properly. The production line a gelateria needs, from pasteurising the mix through batch freezing to holding the finished product.
The range. Labo batch freezers in the 20 30 and 30 45 XPL P sizes, Pastomaster 60 HE and 120 HE pasteurisers including the 60 HE P, and Synthesis modular units that produce and statically store 1.5 to 2.5 kg of gelato per cylinder.
Specifications. Air or water cooling, rated power from 0.75 kW to 10 kW, in 230–240 V single phase or 400 V three phase. Our team will size the line to your daily output rather than selling you the largest unit.
Installed, trained and serviced. Supplied, installed and commissioned by our own technicians, with staff training and genuine spare parts. Call 0508 625 677, or browse blast freezers and gelato ingredients.
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Carpigiani
Carpigiani Labo XPL P
Floor-standing batch freezers from 20-30 to 50-90, with Hard-O-Tronic.
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New editionCarpigiani
Carpigiani Ready
Pasteuriser and batch freezer in one machine, for gelato, sorbet, pastry creams and more.
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New editionCarpigiani
Carpigiani Labotronic HE and HE-H
Vertical batch freezers with Hard-O-Tronic for consistent texture.
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Carpigiani
Carpigiani foodservice range
The compact Carpigiani range for restaurants, cafés and hotels: Ready, ReadyChef, Nuvia and more.
Email me the catalogueArtisan gelato equipment and ingredients, from mix to display
Everything you need to make true Italian artisan gelato in New Zealand. Majors Group New Zealand is the official New Zealand importer of Carpigiani and ISA, and this range brings together Carpigiani batch freezers, pasteurisers, combined machines and mixers, and links to the Rubicone gelato pastes, fruit pastes and toppings that go with them, so you can build a complete gelato lab from one supplier.
Official NZ importer of Carpigiani / Machines and ingredients in one place / Set-up, training and service NZ-wide
Get a quoteSend an enquiryCall 0508 625 677What we offer in artisan gelato
Batch freezers
Carpigiani Labo XPL P, Labotronic HE and Labotronic RTL batch freezers, up to the high-volume Labo 80 120 XP. See all batch freezers.
Pasteurisers & ageing
Pastomaster HE, Pastomaster XPL P, Pastomaster RTL and Pasto 30 XPL pasteurisers, plus AGE XPL ageing tanks. See all pasteurisers.
Combined & countertop machines
Ready, ReadyChef and Compacta 4 pasteurise and freeze in one machine, ideal where space is tight.
Show production & specialities
Synthesis serves gelato straight from the cylinder it was made in; Mister Art and Mister Art Plus make high-overrun gelato for sticks and cakes.
Mixers
The Carpigiani Turbomix blends and emulsifies pastes, fruit and dry ingredients into perfectly even mixes. See mixers.
Rubicone ingredients
Classic gelato pastes, fruit pastes, sorbet bases, ripple sauces, toppings and mirror glazes for every flavour on your menu.
How artisan gelato is made
1. Prepare the mix
Weigh and balance milk, cream, sugars and bases, then blend in pastes or fruit with a mixer such as the Turbomix.
2. Pasteurise and age
A pasteuriser heats and cools the mix for food safety and a smoother texture; ageing lets it rest and develop before freezing.
3. Batch freeze
The batch freezer churns and freezes the mix into gelato, with programs for milk gelato, sorbet and other textures.
4. Harden and store
A blast freezer brings fresh gelato down to storage temperature quickly to protect texture between batches.
5. Display and serve
A well-chosen gelato display cabinet keeps every flavour at the right temperature and makes it look its best.
6. Get trained
Carpigiani Gelato University courses and on-site training help your team get consistent results from day one.
Who it suits
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 make artisan gelato? +
At minimum, a batch freezer and somewhere to store and display the gelato. Most gelato shops also use a pasteuriser to prepare their own mixes, a blast freezer to harden fresh batches, and a mixer for pastes and fruit. Combined machines such as Ready or Compacta 4 pasteurise and freeze in one unit for smaller sites.
What is the difference between gelato and ice cream? +
Artisan gelato is usually made in small batches, served fresh and at a slightly warmer temperature than ice cream, which gives a dense, smooth texture and intense flavour.
Do you supply gelato ingredients as well as machines? +
Yes. We supply Rubicone gelato pastes, fruit pastes, bases, ripple sauces and toppings. Browse gelato ingredients or the Rubicone range.
Can I see a machine working before I buy? +
Yes. Book a free showroom demo through our contact form or call 0508 625 677, and we will show you the machines making gelato.
Can I finance gelato 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 options.
Related ranges
Batch freezersPasteurisersCombined machinesCountertop batch freezersBlast freezersGelato display cabinetsGelato ingredientsHow to open a gelato shop