Batch machines prepare multiple litres at once with precise control, ideal for cafés. Continuous machines suit high-volume gelato production.

Gelato, sorbet, frozen yoghurt, hard and soft style ice cream — all with stable, creamy texture.

Compact units prepare a few litres per cycle; larger machines support artisan dessert shops and catering operations.

One-step freeze-and-serve systems with removable bowls and paddles simplify operation and end-of-day cleaning.

Trusted brands include Musso, Apuro, and Vogue — compact, energy-efficient units designed for Australian commercial kitchens.

Gelato makers churn less air into the mix, producing denser, creamier texture compared to regular ice cream machines.

Yes — most commercial gelato makers handle multiple dessert types including sorbet, frozen yoghurt, and ice cream.

Depending on the model, between 2L and 10L per batch — ideal for both small cafés and artisan shops.

Yes — models with removable bowls, paddles, and non-stick interiors make cleaning simple and fast.

From $20+GST, depending on capacity, brand, and features.