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Ice Cream Factory
Equipment for gelato and ice cream production kitchens
When you supply several stores, restaurants or wholesale customers, mix preparation becomes the bottleneck. This range focuses on larger-batch Carpigiani Pastomaster pasteurisers for central production kitchens, alongside the Lab O Chef 5 for creams, sauces and test batches.
60 L and 120 L pasteurisers / Built for repeat production / Central kitchen advice
Get a quoteSend an enquiryCall 0508 625 677What we offer for production kitchens
Pastomaster 60 HE & 60 HE P
Energy-efficient pasteurisers for up to 60 L of mix per cycle, using up to 30% less water than the RTX line.
Pastomaster 120 HE
Up to 120 L of mix per cycle for higher-volume production.
Pastomaster 60 XPL P
A straightforward 60 L pasteuriser that is easy to use and simple to manage.
Lab O Chef 5
A countertop multifunction machine for creams, sauces, chocolate and gelato test batches.
High-volume freezing
Pair pasteurisers with large batch freezers such as the Labo 80 120 XP, which makes up to 120 kg of gelato an hour.
Planning central gelato production
Forecast volume
Estimate weekly litres across all outlets and customers, then size pasteurisers and batch freezers to match.
Standardise recipes
Fixed recipes and programs keep every batch the same, whichever site it goes to.
Plan cold storage
Allow for blast freezing, frozen storage and chilled transport between production and sale.
Train the team
The Carpigiani Gelato University course Central Kitchen of Artisan Gelato covers options and guidance for central mix production.
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 does a gelato production kitchen need? +
Typically larger pasteurisers, high-capacity batch freezers, blast freezers and frozen storage, plus packaging. We help size each step so none becomes a bottleneck.
What size pasteuriser suits central production? +
That depends on daily volume. Pastomaster HE models pasteurise up to 60 L or 120 L of mix per cycle, and we size the range to your output.
Is there training for central kitchens? +
Yes. Carpigiani Gelato University offers a course on the options and guidance for setting up a central kitchen of fresh artisan gelato mix. See training courses.
Can I finance production 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
PasteurisersBatch freezersBlast freezersPackagingTrainingIce cream