Commercial ice cream machines and gelato machines, built one bowl at a time.
Every machine on this page is an open-bowl showcase batch freezer: the product freezes in front of your customers behind a heated, anti-fog dome. Choose one bowl for a counter corner or six bowls across three independent refrigeration circuits for a high-traffic gelato bar.
All four models run the same platform, the same 304 stainless body and the same control software. They differ in bowl count, hourly output, circuit count and footprint — so the specification question is really a demand question. Work out how many litres you need in your busiest hour and the model picks itself.
Four models, one platform.
Category-typical figures below. Final values are confirmed per factory nameplate at order, including 110 V / 60 Hz builds.
| Model | Configuration | Bowls | Output | Batch cycle | Circuits | Power | Dimensions (mm) | Weight | Loading |
|---|---|---|---|---|---|---|---|---|---|
| GB-1 | Single-bowl showcase | 1 × 6 L | 14 L/h | 15–20 min | 1 | 1.6 kW / 220 V | 640×640×980 | 96 kg | 24 units / 20GP |
| GB-2 | Twin-bowl showcase | 2 × 6 L | 28 L/h | 15–20 min | 1 | 2.5 kW / 220 V | 860×640×980 | 138 kg | 16 units / 20GP |
| GB-4 | Four-bowl showcase | 4 × 6 L | 56 L/h | 15–20 min | 2 | 4.8 kW / 220 V | 1080×980×1010 | 235 kg | 8 units / 20GP |
| GB-6 | Six-bowl showcase | 6 × 6 L | 84 L/h | 15–20 min | 3 | 7.2 kW / 220 V | 1500×980×1010 | 330 kg | 6 units / 20GP |
Which machine fits your counter?
One bowl for the counter corner
For a café, bakery or bubble tea shop adding a first frozen dessert. One flavour on display, 14 litres an hour, and a 640 mm footprint that fits under a standard back counter.
- Best for: single-flavour menus, test launches
- Peak demand served: roughly 90–120 scoops/hour
- Power: 1.6 kW, single-phase 220 V
Two bowls for a small gelato bar
Two flavours in the window at once — a base and a rotating special, or gelato beside sorbet. Still one refrigeration circuit, so the price step over the GB-1 stays modest.
- Best for: neighbourhood gelato bars, dessert cafés
- Peak demand served: roughly 180–240 scoops/hour
- Power: 2.5 kW, single-phase 220 V
Four bowls, two circuits
The volume workhorse. Two independent circuits mean you can run two bowls off-season without chilling empty cylinders, and a circuit fault never takes the whole counter down.
- Best for: busy scoop shops, tourist districts
- Peak demand served: roughly 360–480 scoops/hour
- Power: 4.8 kW, single-phase 220 V
Six bowls, three circuits
The full-range flagship. Six flavours on display, three independent circuits and 84 litres an hour — sized for gelato bars where the queue does not thin out between services.
- Best for: flagship stores, food halls, high-season tourism
- Peak demand served: roughly 540–720 scoops/hour
- Power: 7.2 kW, single-phase 220 V
The domes stay clear
A low-draw heated circuit in every lid keeps the dome and the countertop dry. Customers see the product instead of the weather inside your cabinet — the reason the platform is worth displaying.
- Anti-fog and anti-condensation, built in
- One-key auto-wash on every model
- Two touch panels on GB-4 and GB-6
Ten years of uptime, not a shipment
Every unit runs an eight-hour full-load test at minus twelve before it ships. Spare parts dispatch within 48 hours, and remote diagnosis is handled by the engineers who built the machine.
- CE · ETL · ISO 9001
- OEM / ODM from 30 units
- 110 V / 60 Hz builds configured at order
Hard ice cream, gelato or hard serve?
A commercial ice cream machine covers several equipment categories, and the names overlap in most catalogues. If your menu is built around scoops, the starting point is a hard ice cream machine — usually called a batch freezer — because the product is churned and frozen to a firm, scoopable texture rather than drawn continuously like soft serve.
The same platform runs gelato at a lower overrun and a warmer serving temperature, and sorbet or Italian ice by changing the mix and the draw setting. If you see the term hard serve ice cream machine, treat it as another way of describing equipment that produces firm, hard-packed ice cream. The difference between the categories is the recipe and the texture target, not a different machine.
- Hard ice cream — dense scoop at roughly −12 °C, overrun around 45 %, served in scoops or cones.
- Gelato — lower overrun, warmer serve temperature, more intense flavour per litre of mix.
- Hard serve — buyer-facing term for firm, scoopable product as opposed to soft serve drawn from a separate machine type.
- Soft serve — a different machine category with a different freezing cylinder, draw valve and air system. Compare them before you buy anything.
If you are still choosing between categories, start with the hard ice cream machine versus soft serve comparison, then work through the hard ice cream machine buying guide.
How to size the machine before you buy.
- Count your peak hour, not your average day. A shop selling 300 scoops on Saturday may serve half of them between 14:00 and 16:00. Bowl count and recovery time are decided by that hour.
- Match flavours to bowls. Each bowl is a flavour. If the menu promises six flavours during high season, the GB-4 will run out of display space before it runs out of capacity.
- Check the circuit count against your season. Independent circuits let you idle bowls in low season without paying to chill empty cylinders — the running-cost difference is what decides payback.
- Confirm the electrical supply before the container ships. All four models are single-phase, but the GB-6 at 7.2 kW needs a dedicated circuit and a proper breaker.
- Plan the cleaning routine. One-key auto-wash plus removable spouts and gaskets keeps a 20-minute close-down achievable, which matters more than any spec sheet number.
Rough numbers for comparison: a single-bowl machine pays for itself on scoop margin in a handful of months in a busy location; the same machine in a slow location will not, and the honest answer is to buy the smaller unit and upgrade later. The profit margin per scoop breakdown walks through the arithmetic.
Tell us your daily cups and voltage.
An export engineer replies within 24 hours with a recommended bowl count, the number of units, and an FOB quote — not a brochure.