Product overview & key benefits
Nemox – Italian Gelato Engineering
Nemox is Italy’s premium manufacturer of commercial gelato machines,
known for artisanal texture, high-efficiency freezing systems and eco-friendly
i-Green refrigerant technology.
Signature Strength: Italian vertical freezing with frontal gelato extraction,
inverter-controlled paddle speed, temperature programming and stainless
steel construction designed for traditional gelato production.
- Variable 60–130rpm for perfect overrun
- Temperature programmer for recipe accuracy
- Frontal extraction for classic Italian gelato service
- Gravity drain system for easy cleaning
Traditional Italian vertical gelato system with frontal extraction
The Nemox Gelato 12K ST I-Green is a professional freestanding gelato machine
designed for chefs and gelato artisans who want full manual control, traditional
vertical freezing and perfectly timed extraction. Producing 4L per batch in
10–15 minutes with up to 16L/hr output, it sits between Nemox’s 6K CREA and the
high-capacity 15K CREA as the ideal “chef-driven” production machine.
Nemox Freestanding Comparison
5+5K Twin CREA vs 15K CREA vs 12K ST
| Model | Batch Size | Time | Hourly Output | Control System | Speed (RPM) | Extraction | Best For |
|---|---|---|---|---|---|---|---|
| 5+5K Twin CREA | 1.75L × 2 | 12–15 min | ~14L/hr | Dual CREA 4+4 programs | 65rpm (induction) | Spatula extraction | High-volume multi-flavour labs |
| 15K CREA | 4L | 8–10 min | 20L/hr | CREA 4+4 + inverter | 60–130rpm | Spatula extraction | Premium gelato labs & hotels |
| 12K ST (This Model) | 4L | 10–15 min | 16L/hr | Manual + temp control | 60–130rpm | Frontal extrusion | Traditional gelato style |
Why 12K ST?
Choose the 12K ST when you want:
- Traditional Italian vertical freezing
- Frontal extraction for fast serving & gelato spatulation
- Full manual control over temperature & consistency
- A freestanding machine at a more accessible price point
Engineered for professional performance
Vertical freezing + frontal extraction + temperature programming
The Gelato 12K ST uses a vertical freezing system that respects traditional gelato
structure. The frontal extrusion gate allows clean, fast extraction by reversing the
paddle direction, making it ideal for chefs who prefer classic spatula-style serving.
The machine includes:
- Temperature programmer for recipe-specific control
- Variable-speed inverter (60–130rpm)
- Magnetic safety lid – stops paddle when lifted
- AISI 304 stainless paddle with removable scrapers
- Heat-upgraded condenser fan for stronger thermodynamics
Key features & specifications
What professionals need to know
- Output: 16L/hr
- Output per Batch: 4L (~3kg)
- Batch Time: 10–15 minutes
- Bowl Volume: 6L stainless steel
- Paddle Speed: 60–130rpm (inverter)
- Programs: Manual + temperature programming
- Extraction: frontal gate + reverse paddle
- Drain: gravity drain system
- Cooling: air cooling
- Refrigerant: R452A
- Power: 1300W
- Electrical: 220–240V / 50Hz / 1ph
- Dimensions: 450 × 730 × 1050mm
- Net Weight: 77kg
Compliance, usage & applications (AU)
Designed for traditional gelato professionals
Ideal for restaurants, gelato labs, pastry kitchens, boutique producers and
chocolatiers who prefer traditional spatulated gelato with full manual control.
Rolls easily on brake-fitted wheels and runs on a standard 10A outlet.
Operator best practices
Daily routine for best results
- Use up to 3kg of mix per batch
- Set temperature target according to recipe
- Use lower rpm for dense gelato, higher rpm for softer textures
- Reverse paddle to extrude gelato via the frontal gate
- Clean via drain valve and removable stainless parts
Smart energy & ROI analysis
Chef-focused control at a lower investment than CREA models
Energy use & cost
- 1300W total load
- Approx. $0.39/hr at $0.30/kWh
- Annual cost (2 hrs/day): ~$230/year
Operational advantages
- Traditional vertical freezing for artisan texture
- Manual control ideal for recipe development
- Frontal extraction speeds service & reduces waste
- Inverter reduces starting surge + protects product
Production snapshot
Manual freezer: 25–40 min per batch Gelato 12K ST: 10–15 min per 4L Daily output: 12–25L depending on menu Labour saved: 1–3 hours per day
Typical ROI: 3–6 months for active restaurants & gelato kitchens.
At a glance
Quick facts
- 4L batches every 10–15 minutes
- Vertical freezing with frontal extraction
- Manual control + temperature programmer
- 60–130rpm inverter paddle
- Stainless steel professional build
Frequently asked questions
What makes the 12K ST different from CREA models?
CREA = full automation. ST = chef-driven manual control with frontal extraction and temperature programming.
Does it support continuous production?
Yes — with 4L batches and fast cycles, it can run all day for up to 16L/hr.
Is this suitable for traditional Italian gelato style?
Absolutely. The vertical freezing + frontal extraction is the closest to classic artisanal workflow.
Need help choosing the right Nemox model?
Call 1300 001 366 or
contact our team.
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Specs validated by KW Commercial Kitchen
