We build commercial ice cream machines for gelato, hard ice cream, and hard serve programs. Choose a compact hard ice cream machine, a multi-bowl commercial hard ice cream machine, or a hard serve ice cream machine built for scoop shops. All behind clear anti-fog domes, right where your customers watch.
Every machine that leaves our floor has already run eight hours at full load, bowls held at minus twelve, before it earns a nameplate.
We are not a trading company. We are the factory — twelve hundred units a month, sixty countries, OEM for brands you already know.
CONDENSATION
A low-draw electrified circuit in every bowl lid keeps the dome and countertop dry. Customers see the product — not the weather inside your cabinet.
Flip it. Anti-fog & anti-condensation, built in.110 V / 60 Hz builds configured at order. Category-typical figures — final values per factory nameplate.
The most proven platform in open-display churning.
Three series, ten-plus modular builds — one spec sheet.
Six thousand operators across eighty countries.
Field data from eighty thousand machines, folded back into every build.
Ten-year design life. Global warranty. 48-hour parts.
Everything upstream is steel and refrigerant. What sits in the bowl is why your customers queue: a dense, slow-churned scoop at −12°C, identical at bowl one and bowl nine hundred.
A commercial ice cream machine covers several equipment categories. If your menu is built around scoops, gelato, sorbet, or plated desserts, the right starting point is a hard ice cream machine, usually called a batch freezer. Buyers comparing a commercial hard ice cream machine should match bowl volume and hourly output to peak flavor demand, then confirm compressor stability, independent circuits, cleaning access, voltage, and spare-parts support. If you see the term hard serve ice cream machine, treat it as another way to describe equipment that produces firm, scoopable hard-packed ice cream rather than soft serve. Start with the commercial ice cream machine buying guide, then compare the GB-1, GB-2, GB-4 and GB-6 models.
A commercial ice cream machine can be a batch freezer, a hard serve system, or soft serve equipment. The decision starts with whether you serve scoops, cones, or both.
A commercial hard ice cream machine is sized by batch volume, cycle time, and the number of flavors you must keep ready during your busiest hour.
A hard serve ice cream machine should hold a firm serving temperature around -12 C, produce a dense scoop, and let staff manage each batch with confidence.
Panel colors, silkscreen logo, localized UI and manuals. Tooling changes from 30 units.
CE, ETL and EMC reports on hand. HS codes and origin certificates for clean customs.
Valves, seals, scraper blades and belts in permanent stock. One year of wear parts ships with every machine.
Fault-code map plus video diagnosis. Most issues located same day, worldwide.
Full-load test on every unit with logged overrun and discharge-temperature curves. Video inspection on request.
16 units of GB-2 per 20GP. LCL and nominated forwarders accepted.
A commercial ice cream machine is production equipment built for continuous business use, such as a batch freezer for hard ice cream, gelato, sorbet, or soft serve equipment for high-volume cones.
A commercial hard ice cream machine is a batch freezer that churns and freezes mix to a scoopable texture, usually around -12 C. It is different from a soft serve machine because the product is served in scoops rather than drawn continuously.
Hard serve ice cream machine is a buyer-facing term for equipment that makes firm, scoopable hard-packed ice cream. In commercial equipment catalogs, the standard category is usually a hard ice cream machine or batch freezer.
Yes. Many hard ice cream machines can produce gelato, sorbet, and similar frozen desserts by changing the mix, recipe, overrun target, and serving temperature.
Put GLACIO on your floor. Tell us your store count, daily cups and voltage — an export engineer replies within 24 hours with a bowl count, unit count and FOB quote.