Italian ice cream machine 3 flavors
What if you invested in an Italian ice cream machine to complete your product line and increase your sales?
kiss 1
Gravity or pump machine with a tank and a perfume
kiss 3
Gravity or pump machine with two tanks and 3 scents
kiss 5
Gravity or pump machine with three tanks and 5 scents
Advantages of soft drinks machines
The range of italian ice machines et soft ice machines that we market are machines, simple, robust and very efficient.
With our soft ice machines, you will be able to market quality Italian ice cream on beaches, fairgrounds, fairs, café terraces, restaurants or even in the city center. No more turbinating then cooling, the machine does everything for you!
Vanilla, strawberry, chocolate, caramel, raspberry and more, from 1 to 5 flavors depending on the device chosen, the powerful compressor that equips each model offered will allow you to treat young and old with delicious creamy ice cream cones. Like what the fresh cream, the sugar and a few ice cubes work miracles in summer… Accompany your ice creams with homemade coulis or pieces of fruit, and voila!
Simplicity
A streamlined buttonhole, perfect for users who don't need to have often excessive settings on their Italian ice machine.
ROBUSTNESS
Our italian ice machine is solid and easy to use.
These professional machines are sturdy, and that's perfect!
CONFIGURATION
Automatic cycles for each vat depending on the nature of the product: ice cream, sorbet, frozen yogurt and fruit ice cream (even no need for an ice cream maker!).
The soft ice machine adapts to your ice cream mix.
COMPRESSOR
A powerful refrigeration compressor (minimum 2800 Watts) to ensure the hot days combined with high traffic.
No bad surprise with a machine that sends watts.
CLEANING
Removable parts are easily removed for efficient cleaning of your Italian ice machine.
Our hourly capacities
From 1 cone ...
... to 540 cones.
Main characteristics
Pump or gravity
Gravity or pump freezing cylinder feed
Air or water
Depending on the future location of the machine, air cooling possible
Hardness adjustment
To adapt to ambient temperature and high heat
Robust mechanics
Axles driven by several powerful belts
Cleaning
It takes about 20 minutes to properly clean the machine
Ice cream, granita, yogurt, sorbet - in balls, sticks, Italian style… We now know how to make ice cream in different forms. Delicious, creamy, gourmet, it delights the palate and makes desserts or snacks, an undeniable moment of celebration.
We offer different types of Italian ice cream machines. A range of models on wheels and a range of soft countertop machines to adapt to all sales environments.
La Italian ice cream stands out from ice cream in jars or scoops by its very light texture due to the air present in the frozen mixture. In addition, the milk used in its preparation is often less fatty than for the ice cream in tub.
Italian ice machine technology
The role of italian ice machine will be to add air to the ice mix introduced into the cylinder and to keep the mix at negative temperature thanks to its rapid cooling.
Our soft machines are on casters or on a base depending on the configuration of your place of sale and the possible presence of a counter. No need to keep liters anymore mix for Italian ice cream in the refrigerator or freezer, this already refrigerated machine also offers colossal space savings.
The emulsifier option allows you to keep a well mixed and homogeneous mix for frozen yogurts during quieter periods.
Simple and effective programming with in particular:
1 / Machine stop button.
2 / Emulsifier start button to homogenize the mix.
3 / Start production button to withdraw the Italian ice cream cones.
4 / Preservation button to put the machine on standby in the evening.
Target customers
- Glacier
- Funfairs and fairs
- Confectioner
- Catering
Customer Testimonials
Frequently Asked Questions
- 2 eggs
- 80 grams sugar
- 30 grams of atomized Glucose
- 1 gousse de vanille
- 2 sachets of Gourmandises ice cream stabilizer
- 500 grams whole milk
- 250 grams of liquid whole cream
The day before, put the milk and vanilla beans in a pasteurizer or a saucepan and run a pasteurization cycle at 85°C. Add the eggs and cream at 35°C, then the sugars and stabilizers at 40/45°C. When the cooling cycle is finished, leave it in the pasteurizer or remove the pan from the heat, give it a quick blender and keep it cold in a contact film-coated gastro tray.
Unfortunately no. This is a machine dedicated to so-called “Italian” ice cream for good, creamy ice cream.
Expansion is the action of adding air to a mixture. Its adjustment is very simple in an Italian ice machine. Inside the tank is a rod with a graduation from 1 to 6, 6 being the maximum expansion. In general, our customers will use setting 5 which is a good compromise linked to the temperature of the cylinder.
From the moment the product is poured into the stainless steel tank, it takes about ten minutes for the machine to be ready to take out vanilla ice cream and another gourmet recipe.
This is possible depending on the model. But you must keep in mind that this is a machine dedicated to so-called “Italian” ice cream for good, creamy ice cream.
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