Ice Cream & Gelato Makers

Hospitality Connect supplies 44 commercial ice cream and gelato machines for gelaterias, cafes, dessert bars and restaurant kitchens. The range covers horizontal and vertical batch freezers, make and serve gelato machines, combined mix heater and batch freezer units and smaller countertop ice cream makers, with brands including Frigomat and Nemox.

The first decision is whether you make product in batches or serve straight from the machine. A batch freezer churns a mix and turns it out for the display cabinet, which suits a gelateria producing several flavours a day. A make and serve machine holds and dispenses, which suits a venue selling one or two flavours continuously. A combined mix heater and batch freezer pasteurises and freezes in the one unit, so it saves bench space where mix is made on site.

Why buy ice cream and gelato makers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Ice cream and gelato makers care and longevity

• Inspect door gaskets fortnightly: A torn or compressed gasket forces the compressor to overrun and triples the energy bill.
• Clean condenser coils: Vacuum the front grille every two weeks. Greasy kitchens block coils within days and trip high-temp alarms.
• Don't block return-air paths: Stacked product against the back wall starves the evaporator and warms the load.
• Run a defrost cycle on schedule: Manual-defrost units need a planned cycle; auto-defrost still benefits from a quarterly deep service.
• Verify temperature with a calibrated probe: Onboard displays drift; check actual product core with a Hanna or Testo probe weekly.
• Plug into a dedicated circuit: Sharing a circuit with a dishwasher or induction hob causes nuisance trips and compressor wear.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right ice cream and gelato makers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.