Ice Cream Machines

The Spaceman S30 is a freestanding, gravity-feed soft serve machine designed for continuous production in commercial foodservice environments. It dispenses soft serve ice cream, frozen yoghurt, and sorbet through a twin-twist configuration, allowing two flavours to be served independently or combined at the point of dispense. A microprocessor manages the freezing cycle automatically, maintaining consistent product texture without requiring constant operator attention.

At up to 300 serves per hour, the S30 is built for sites where demand is sustained rather than occasional. Theme parks, food courts, seaside venues, quick-service restaurants, and busy dessert counters are the kinds of environments where this level of throughput earns its keep. The gravity-feed system keeps mix-loading straightforward — a practical advantage when the machine is operated by rotating or less experienced staff during a busy service.

The twin-twist capability extends the dessert menu without requiring a second machine, which matters where counter space is limited. Day-to-day operational advantages include:

• Consistent product texture maintained automatically, reducing operator monitoring
• Twin-twist output supports two flavours or a blend without extra equipment
• Gravity-feed loading shortens training time for new or temporary staff
• Freestanding format suits both front-of-house counters and back-of-house service points
• Compatible with soft serve mix, frozen yoghurt, and sorbet

Before taking delivery, it is worth confirming the electrical supply with your installation team — machines at this output level typically require a dedicated circuit. Condenser ventilation is equally important; positioning the unit without adequate clearance on all sides will affect performance and product quality over time. Floor space and power proximity should both be planned carefully in advance.

The S30 is well suited to operators running a dedicated dessert station or a high-footfall service point where soft serve is a core part of the offer rather than an occasional menu item. Lighter-volume sites may find a smaller-output model a more proportionate investment, while very large attractions or multi-station operations may be better served by a heavier-duty option within the Spaceman range.

If you are weighing up whether the S30 is the right fit for your service volume and site setup, the team is happy to work through the details with you beforehand.

The Ugolini Minigel Plus 1 is a countertop soft-serve dispenser designed for commercial food service use. It produces soft-serve ice cream, cold creams, sorbets, and slushy-style products from a single 6-litre bowl, giving operators a practical way to add a dessert or cold drink option without the footprint or investment of a larger freestanding machine.

In steady service conditions the Minigel Plus 1 performs consistently well. The enhanced mixing system produces a noticeably denser, firmer product than many machines at this level, and recovery between servings is reliable during moderate trade. It is worth being straightforward about its limits: at sustained high-volume continuous service — a busy beach kiosk or festival concession at peak throughput, for example — a larger or twin-bowl machine is the more appropriate choice.

Several design details translate into genuine day-to-day operational value:

• Glass detection sensor dispenses only when a cup or cone is correctly in place, reducing spillage and waste during busy service
• Backlit display with clear navigation lets front-of-house staff monitor temperature and adjust settings without technical knowledge
• Patented double-wall bowl construction limits condensation and supports energy efficiency during extended operation
• Tilted bowl design aids product recovery and simplifies emptying at the end of service
• Patented tank locking system keeps the bowl securely seated during use and makes removal for cleaning straightforward

The Minigel Plus 1 requires a stable, level surface with adequate clearance on all sides for ventilation — this is a practical requirement rather than a recommendation, and placement should be planned before the unit arrives. It runs from a standard single-phase supply. Daily cleaning is essential to both product quality and machine longevity, so positioning the unit where staff can genuinely access it at the end of each service is worth thinking through from the outset.

This model is well suited to low-to-medium volume sites: cafés, small restaurants, hotel breakfast or afternoon tea operations, and any venue where soft-serve is a secondary rather than primary revenue stream. Where cold desserts are a core part of the offering and throughput is consistently high throughout the day, a higher-capacity machine with a larger bowl or twin-flavour output would be worth considering.

If you would like to talk through whether this model suits your service volumes and counter setup before making a decision, the team is happy to help.

The Ugolini Minigel Plus 2 is a countertop soft serve dispenser with two independent bowls, designed to produce and hold ice cream, cold creams, sorbets and slush-style products at consistent serving temperature throughout the shift. Rather than batch-producing and storing separately, it freezes and holds product directly in the bowl, making it practical for continuous front-of-house service in settings where presentation and speed both matter.

In a working service environment, the machine performs reliably during steady, consistent trade. The enhanced mixing system produces a denser, firmer texture than entry-level soft serve equipment, which translates into better portion consistency and a more finished result at point of service. The automatic glass detection sensor triggers dispensing when a vessel is placed beneath the nozzle, supporting faster throughput and reducing the margin for operator error during a busy period. The tilted bowl design allows product to be emptied cleanly at close-down, which helps to reduce waste at the end of each service.

From an operational standpoint, the key advantages are:

• Two independent bowls allow different flavours or product types to be served simultaneously
• Backlit display provides a clear read of product temperature and machine status throughout service
• Patented double-wall bowl design reduces surface condensation and supports consistent holding temperature
• Patented tank locking system keeps bowls secure during operation and during daily removal for cleaning
• Automatic glass detection enables hands-free dispensing and supports consistent portion delivery

As a countertop unit, it requires a stable, well-ventilated surface with adequate clearance on all sides for air circulation — restricting airflow will compromise refrigeration performance. It runs on a standard single-phase supply, which suits most café and front-of-house settings without additional electrical works. Soft serve equipment requires thorough daily cleaning as part of close-down hygiene procedures; the bowl design is intended to make this manageable, but operators should factor cleaning time into the end-of-service routine from the outset.

The Minigel Plus 2 is well suited to cafés, dessert bars, ice cream parlours, hotel breakfast operations and smaller hospitality venues that want to offer a soft serve or sorbet option without a large footprint or significant capital outlay. It sits in the mid-range of the countertop soft serve category. Sites with very high continuous footfall, or those needing greater simultaneous output across multiple flavours, may find it worth considering a higher-capacity model before committing.

If you would like to talk through whether this model suits your service volume, product range or available counter space, the team is happy to help you think it through before you make a decision.

The Ugolini Minigel Plus 3 is a countertop batch-freezing and dispensing unit designed for commercial foodservice operations that want to serve consistently textured soft-serve ice cream, cold cream, sorbet, or slush as part of a dessert or drinks offer. It combines freezing and holding in a single compact unit, keeping product at the correct serving temperature throughout the service period without the need for separate equipment.

Consistency matters more than most operators appreciate until they have dealt with an inconsistent machine during a busy service. The Minigel Plus 3 uses an enhanced mixing system that produces a denser, firmer product than simpler soft-serve machines, which helps maintain portion quality from the first serve of the day through to the last. The tilted bowl design makes emptying and product changeover more practical — a useful feature when switching between flavours or running back-to-back covers without a lengthy break between sittings.

A few operational features are worth noting:

• Glass detection sensor triggers dispensing automatically, reducing waste and improving portion consistency
• Backlit display with clear temperature readout supports at-a-glance monitoring during service
• Patented double-wall bowl with anti-condensation design helps manage running costs over time
• Patented tank locking system keeps components secure during both operation and cleaning
• Compact countertop footprint suits sites where worktop space is limited

As a single-bowl countertop unit, this machine is well suited to cafés, dessert bars, ice cream parlours, soft-play venues, and quick-service operations where one or two flavours are served in rotation. It is not designed for high-volume multi-flavour operations running simultaneously — sites expecting sustained high throughput or a wider concurrent flavour offer may find a larger or multi-bowl configuration a better match. It runs from a standard countertop position and will need adequate ventilation clearance around the unit; checking your worktop depth and local ventilation before installation is worthwhile.

If you are unsure whether this machine suits your expected covers, counter layout, or product range, the team is happy to talk it through.

The Spaceman T5A is a countertop soft serve machine built for commercial foodservice environments where a single flavour is served consistently throughout the day. It draws mix from a hopper using a pump-feed system and delivers product through a single dispensing head, producing a uniform soft serve result without requiring constant operator attention.

In service, the T5A handles steady throughput reliably. It is rated to produce around 150 serves per hour, which suits operations where soft serve is a regular menu item rather than the primary focus of trade. The pump-feed mechanism helps maintain consistent texture and draw-down rate as the hopper depletes — a practical advantage over gravity-feed alternatives during busier periods. Recovery between demand peaks is reasonable for a machine of this class.

From a day-to-day operational standpoint, the T5A offers several clear advantages:

• Pump-feed system delivers more consistent texture than gravity-feed alternatives
• Single-flavour configuration simplifies cleaning and daily maintenance routines
• Compact countertop footprint keeps space requirements modest
• Consistent output supports portion control and presentation standards
• No specialist installation typically required beyond a suitable power supply

Installation is straightforward for a countertop unit, but a few practical points are worth confirming before ordering. Soft serve machines generate heat during operation, so adequate clearance around the unit for airflow is important — restricted ventilation will affect performance and component longevity over time. Confirming available counter space and the power supply at the intended location before purchase avoids issues on delivery.

The T5A is well suited to cafés, dessert bars, fast-casual restaurants, kiosks, and similar sites where soft serve features on the menu without being the dominant revenue driver. For high-volume continuous service, a heavier-duty machine with greater output capacity would be worth considering. For very occasional use, a simpler entry-level option may represent better value.

If you would like to talk through whether the T5A fits your service volume and setup, we are glad to help before you make a decision.

The Buffalo Upright Ice Cream Maker is a self-contained, countertop unit designed for producing fresh ice cream, gelato, or sorbet directly in a commercial kitchen environment. Unlike batch freezers that require a pre-frozen bowl, this machine uses a built-in compressor to cool from ambient temperature, which means preparation can begin without advance planning or overnight freezing of components. The stainless steel construction makes it a practical fit for professional food service settings where hygiene and durability matter.

In service terms, the 2-litre capacity suits smaller-volume output — think a busy café, a restaurant offering house-made desserts, or a small catering operation where ice cream is a regular but not high-throughput menu item. The compressor-driven cooling reaches temperatures as low as -35°C, supporting consistent set and texture across a service period. It is not intended for continuous large-batch production, but for kitchens producing modest quantities it performs reliably without the logistical overhead of pre-chilling equipment.

Practical advantages for kitchen operators include:

• No pre-freezing required — the compressor handles all cooling from start to finish
• Compact footprint preserves valuable counter space
• Stainless steel body is straightforward to clean and withstands a commercial environment
• Digital controls allow repeatable results across different staff members
• Self-contained operation means no external cooling connections required

Installation is straightforward — this is a plug-in countertop appliance requiring only a suitable mains socket and adequate ventilation around the unit to allow the compressor to dissipate heat effectively. At 12.3kg it is manageable to position but not something that will move around in service. Ensure there is sufficient clearance on all sides as specified by Buffalo; placing it in an enclosed space will affect compressor performance and longevity.

This unit is well suited to cafés, small restaurants, hotels, and catering companies where fresh, house-made frozen desserts are part of the offer but volume demands are moderate. For higher-volume operations producing multiple batches per service, a larger-capacity machine would be worth considering to meet throughput requirements without overworking the unit.

If you're unsure whether this capacity matches your expected service volume, or you'd like to talk through how it would fit into your kitchen operation, we're happy to help you work through it before you order.

The BRAS SESSIC1WHT is a countertop soft serve ice cream machine designed for consistent, on-demand output in commercial catering environments. It produces the whippy-style soft serve commonly associated with dessert counters, concession stands, and self-service dining areas, and is operated via a digital touchscreen interface that keeps day-to-day use straightforward for front-of-house staff.

In service, the machine is capable of producing up to 14kg of soft serve per hour, which makes it a practical fit for moderate-volume operations — busy enough to maintain product quality and texture without extended waits, but not intended to anchor a high-throughput dessert station serving hundreds of covers per sitting. The steel construction is solid for a machine in this class, and the relatively compact footprint means it can be positioned on a counter without consuming excessive workspace.

Practically speaking, the SESSIC1WHT offers several useful operational advantages:

• Digital controls reduce operator error and allow consistent output settings
• Self-contained countertop design with no floor-space commitment
• Quiet running suits front-of-house or self-service placement
• Straightforward cleaning process supports end-of-service hygiene routines
• White steel finish blends into a range of front-of-house environments

The machine runs on a 1.3kW supply, which means standard single-phase power is sufficient — no dedicated supply is typically required, though the installation point should be close to an accessible socket. It is worth confirming your surface has adequate load-bearing capacity given the 48kg machine weight. No water connection is needed; mix is loaded directly into the hopper.

This machine is well suited to restaurants offering soft serve as a dessert option, school and workplace canteens, leisure venues, and smaller concession operations. For sites with very high throughput requirements or extended continuous service periods, a higher-capacity model may be worth considering.

If you're unsure whether the output capacity suits your expected covers, or you'd like guidance on placement and power supply, our team is happy to talk it through before you commit.

The Carpigiani Labo 812XPLP is a countertop batch freezer designed for professional foodservice and catering operations. Batch freezers work by churning and freezing a prepared mix in cycles, producing finished gelato, sorbet, or ice cream ready to serve or store. This model sits on a counter or preparation surface, making it a practical choice where floor space is limited but production quality cannot be compromised.

Carpigiani are a well-regarded name in frozen dessert equipment, and the Labo range reflects that background. At up to 12kg per hour output, this machine is well suited to operations that need consistent, repeatable results across a service period without running at industrial scale. Recovery between batches is reliable enough to support steady production during busy service windows, whether that is an à la carte dessert course or a catering event requiring consistent batches prepared in advance.

From an operational standpoint, a countertop batch freezer like this one offers a number of practical advantages over buying in pre-made product:

• Full control over recipes, flavours, and allergen content
• Ability to produce small, varied batches to order or to a prep schedule
• Consistent texture and quality across batches when technique is applied correctly
• Stainless steel construction supports hygiene and durability in commercial use
• Countertop format keeps floor space free in kitchens where space is at a premium

At 90kg, this is a substantial piece of equipment despite its countertop format — the surface it sits on will need to be sturdy and at a practical working height. The footprint of 360mm wide by 550mm deep is relatively compact, but clearance around the machine for ventilation and access should be factored into placement. As with all batch freezers, the electrical supply and ventilation requirements should be confirmed with your installer before purchase, and staff will need familiarisation with the batch cycle to get consistent results.

This machine is best suited to restaurants, hotels, dessert bars, and catering operators who want to produce their own gelato or sorbet in-house at a manageable scale. It is a considered choice for operations producing across several sittings or events per day rather than continuous high-volume throughput. For sites requiring significantly higher output, heavier-duty floor-standing models may be worth considering instead.

If you are weighing up whether this capacity is right for your service volumes, or want to discuss installation requirements before committing, the team is happy to talk it through with you.

The Nemox Gelato 4K is a countertop gelato and ice cream machine designed for commercial operations that produce fresh frozen desserts in-house. It combines a self-refrigerating compressor unit with a touchscreen control panel and fully automatic production cycle, taking a prepared mix through to finished gelato without requiring the operator to monitor the process closely. Once the mixture reaches the correct density, the machine shifts automatically into a storage mode that keeps the product at the right consistency for up to eight hours, with five selectable firmness levels available at any point during storage.

In practice, this suits lower-volume dessert service rather than high-throughput production. A batch takes roughly 12 to 15 minutes, and the machine is capable of producing around 4kg per hour under consistent cycling. That output level is well suited to restaurants, cafés, hotel dining rooms, and similar operations where gelato or ice cream is a menu feature rather than the primary product. Sites expecting continuous volume across a long service — or multiple flavours running simultaneously — should consider whether a larger-capacity unit would be a better fit.

From an operational standpoint, the Gelato 4K offers several practical advantages:

• Automatic density sensing removes the guesswork from batch completion
• Eight-hour storage mode allows production ahead of service without compromising texture
• Removable 304 stainless steel bowl and paddle with detachable scrapers simplify end-of-service cleaning
• Magnetic safety cut-out stops the paddle automatically when the lid is lifted
• Touchscreen interface is straightforward to operate without extensive training

Installation is relatively straightforward — the machine runs from a standard single-phase supply and requires no water connection or external drainage. At 25kg, it is manageable as a countertop unit but does need a stable, level surface with adequate clearance around the ventilation points. The compressor uses R404a refrigerant, so any servicing involving the refrigeration circuit should be carried out by an F-Gas registered engineer. The stainless steel and plastic construction is durable for its class, though this is a prosumer-to-light-commercial unit rather than a heavy-duty production machine.

The Gelato 4K is a sensible choice for operators who want to offer freshly churned gelato or ice cream without investing in full-scale production equipment. If you are unsure whether the output capacity aligns with your service volumes, or if you are weighing it against a higher-capacity alternative, our team is happy to talk through the options with you.

The Nemox Gelato Chef is a countertop gelato and ice cream machine designed for professional use in lower-volume foodservice environments. It produces fresh gelato, sorbet, or ice cream in a single self-contained unit, combining refrigeration and churning in one compact machine. The removable stainless steel bowl makes it straightforward to move between production and service, and the density control switch allows operators to adjust the final consistency of the product to suit the recipe.

In practice, the machine is well suited to sites where gelato or ice cream is a regular but not dominant part of the menu — a café offering house-made desserts, a restaurant producing small batches for service, or a gelateria in its early stages. The refrigeration and churning systems are designed for repeated cycles throughout a shift, and the automatic storage mode means the machine keeps finished product at the correct consistency without operator intervention once the target density is reached. This is particularly useful during busy service where attention cannot always be on the machine.

Features that translate well into day-to-day kitchen use include:

• Automatic density detection with storage mode, reducing the risk of over-churning
• Magnetic safety device that stops the paddle when the lid is lifted
• Removable bowl and paddle with replaceable scrapers, supporting straightforward cleaning
• Stainless steel construction throughout the food-contact surfaces
• Timer and independent refrigeration switch for flexible operation

The machine is a countertop unit and requires a standard 13A socket, making installation simple — there are no gas, water, or ventilation connections required. At 17kg it is manageable to move if needed, though it is typically positioned as a fixed station. It is worth allowing adequate ventilation around the unit during operation as the refrigeration system generates heat. This is not a high-throughput machine; for sites producing gelato in volume for multiple service periods or wholesale supply, a larger-capacity unit would be more appropriate.

The Nemox Gelato Chef is a practical choice for operators who want to produce genuine fresh gelato in-house without a large capital investment or dedicated installation work. It suits cafés, independent restaurants, boutique hotels, and dessert-led concepts where batch sizes are modest and consistency of finish matters. If you are producing at higher volumes, or if this would be the primary revenue-generating piece of equipment in a gelateria setting, it is worth discussing whether a higher-output machine would serve you better.

If you are unsure whether this model suits your service volumes or have questions about running it alongside other equipment, the team is happy to talk it through before you commit.

The Carpigiani Ready 8/12 is a combined pasteuriser and batch freezer designed to take a gelato or ice cream operation through the full production cycle in a single machine. Rather than running separate pasteurisation and freezing equipment, the Ready 8/12 handles heating, holding, cooling, and freezing in sequence — reducing both footprint and the number of process steps an operator needs to manage.

In a working production environment, this kind of integration matters. Operators can load mix, run a full pasteurisation cycle to food-safe temperatures, allow the mix to age under controlled conditions, and then move directly into the freezing phase without transferring product between machines. That continuity reduces handling, limits contamination risk, and keeps production flowing consistently through a busy service day. The machine is built to Carpigiani's commercial standard and is suited to sustained daily production rather than occasional use.

Key practical advantages for kitchen and production operations include:

• Full pasteurise, age, and freeze cycle managed within one compact unit
• Reduces equipment count and bench or floor space requirements
• Consistent product quality cycle to cycle, reducing reliance on operator skill
• Stainless steel construction supports food hygiene standards and daily cleaning routines
• Removes the need for separate pasteuriser investment for smaller-scale producers

At 110kg and with a footprint of 360mm wide, the Ready 8/12 is designed to fit into tighter production areas while still delivering meaningful output. That said, installation should be planned carefully — the machine will require adequate electrical supply and ventilation, and at that weight, positioning and access need consideration before delivery. We would always recommend confirming the electrical specification with your installer ahead of commissioning.

This machine is well suited to dedicated gelato and artisan ice cream producers, dessert restaurants, hotel pastry sections, and similar operations where consistent in-house production is central to the offer. For sites with higher daily volume requirements, a larger-capacity model in the Carpigiani range may be worth exploring. For very low-volume or occasional production, a simpler batch freezer without the integrated pasteurisation cycle may represent a more proportionate investment.

If you are weighing up whether the Ready 8/12 is the right fit for your production volumes and kitchen setup, our team is happy to talk through the practicalities — it is the kind of decision that benefits from a conversation.

The Carpigiani Synthesis 2 is a modular twin-cylinder batch freezer and display system designed for professional gelato production. Each cylinder operates independently, which means two different flavours can be produced and held simultaneously without any crossover in temperature or consistency settings. The modular architecture allows operators to expand capacity over time by adding further units, making it a practical choice for businesses that anticipate growth or want to increase their flavour offering without replacing existing equipment.

In a working gelato counter or production kitchen, the ability to run each cylinder to its own programme matters considerably. Gelato formulations vary in fat content, sugar balance, and ideal serving temperature, and a machine that imposes a single common setting across both cylinders will always compromise at least one flavour. The Synthesis 2 avoids that problem entirely. During busy service periods, having both cylinders actively holding finished product also reduces the risk of running short mid-service, which is a common pressure point in high-footfall gelaterias and dessert operations.

From an operational standpoint, the key practical advantages are:

• Independent consistency and storage temperature control per cylinder
• Simultaneous production and holding of two distinct flavours
• Modular design allows capacity to be expanded without full replacement
• Stainless steel construction supports hygiene compliance and durability in daily professional use
• Each cylinder produces approximately 2.5kg per cycle, supporting steady output across a service period

At 180kg, the Synthesis 2 requires a properly prepared installation position with adequate floor loading. The footprint of 750mm wide by 650mm deep means it suits a dedicated counter position rather than a casual worktop placement. Prospective buyers should confirm electrical supply requirements with their installer before ordering, and should consider whether ventilation and drainage provisions are in place for the intended location.

The Synthesis 2 is well suited to established gelato businesses, hotel restaurants, and dessert-focused operations that need consistent, controllable production throughout the day. For sites running a broader flavour range or higher daily volumes, Carpigiani offer heavier-duty configurations within the Synthesis range that may be worth considering alongside this model.

If you are unsure whether the Synthesis 2 is the right fit for your production volumes or service model, we are happy to talk through the detail before you commit.

The Carpigiani 161TGSP is a compact, self-pasteurising soft serve machine designed for commercial food service environments where consistent quality and food safety compliance are both essential. It produces soft serve ice cream, frozen yogurt, sorbet, and shaped gelato, with the self-pasteurisation cycle handling the critical temperature treatment of the mix automatically — removing the need for operators to strip and manually sanitise the machine each day during a busy service cycle.

In practice, the machine is well suited to sites that run continuous service throughout the day. The self-pasteurisation function is particularly relevant in environments with food hygiene oversight or where HACCP compliance is taken seriously, as it automates a process that is easy to overlook under pressure. Throughput of up to 200 servings per hour makes it a practical choice for cafés, dessert bars, leisure venues, and fast-casual restaurants where soft serve is a consistent seller rather than an occasional offering.

From an operational standpoint, the key advantages include:

• Self-pasteurisation cycle reduces daily manual cleaning burden
• Compact footprint suits counter or servery installations with limited space
• Stainless steel construction supports hygiene and longevity in commercial use
• Single-flavour output keeps operation and training straightforward
• Consistent product texture maintained across extended service periods

At 95kg and with a footprint of 855mm high by 320mm wide by 800mm deep, it is relatively narrow but not lightweight. Installation will require a stable, level surface with appropriate electrical supply — prospective buyers should confirm power requirements with Carpigiani or their installer prior to fitting. Adequate ventilation around the unit should also be factored into placement planning.

This machine is best suited to operators who need reliable, food-safe soft serve production in a space-conscious setting, and who want the reassurance of Carpigiani's build quality without stepping up to a larger twin-flavour or high-volume unit. For higher-footfall sites or multi-flavour service requirements, a heavier-duty model within the range may be worth considering.

If you are weighing this machine against your expected service volume or need to confirm installation requirements for your site, our team is happy to talk it through with you before you commit.