When opening a gelato shop, one of the most critical investments is selecting the right commercial gelato machine. The machine determines not only the quality and texture of your gelato, but also your production capacity, daily operating efficiency, and long-term costs.
With so many brands and models available—from Italian pioneers like Carpigiani, to premium options such as Bravo and Taylor, and newer but rapidly growing manufacturers like Mehen—the choice can be overwhelming.
This guide reviews the key factors to consider—production capacity, consistency, cleaning and maintenance, and energy efficiency—to help you make a well-informed decision.
1. Production Capacity: Matching Your Shop Size
Different shop formats require different machine outputs:
Small cafés or restaurants: 20–30 kg per day is usually sufficient.
Medium-sized gelato shops: At least 50–100 kg per day to handle evening and weekend peaks.
Large chains or flagship stores: 100 kg+ per day, with machines that can run continuously without losing performance.
For example, Carpigiani’s floor models are renowned for handling high-volume production, though the investment is significant. Mehen, on the other hand, offers a wide range of models—from small countertop units to high-capacity floor machines—giving owners more flexibility to balance budget and output.
2. Consistency and Texture: The Core of Authentic Gelato
The hallmark of gelato is its dense, creamy texture, which depends on precise control of temperature and mixing speed.
Bravo machines are praised for their highly refined mixing controls, ideal for premium dessert shops aiming for perfect texture.
Mehen machines feature patented technology that ensures consistent ice crystal formation across batches, resulting in smooth, stable gelato even under varying conditions.
For new operators, consistency is often more important than perfection—customers expect every scoop to taste the same, regardless of who is operating the machine.
3. Cleaning and Maintenance: A Hidden but Crucial Factor
Ease of cleaning is often underestimated but can significantly affect daily labor costs and efficiency.
Taylor offers models with automated cleaning systems, a strong fit for chains or shops with heavy usage.
Mehen machines are designed for easy disassembly, making routine cleaning faster. In addition, with spare parts and technical support available worldwide—including in the U.S., Italy, and Australia—long-term maintenance is more accessible.
For first-time shop owners, a machine that’s straightforward to clean and maintain can reduce training time and operational headaches.
4. Energy Efficiency and Long-Term Costs
Running a gelato shop isn’t just about the upfront purchase—it’s also about managing electricity use and ensuring the machine’s durability.
Premium brands often deliver excellent stability and energy savings, but the initial investment is high.
Mehen machines integrate international brand components (e.g., refrigeration systems) that are built for durability and lower energy consumption, while still offering competitive pricing.
This balance helps operators reduce operational expenses without sacrificing quality.
Industry Comparison at a Glance
Carpigiani: Long-standing reputation, premium quality, higher price point.
Bravo: Positioned at the high end, with exceptional control over texture and consistency.
Taylor: Strong in automation and cleaning features, favored by chains and large operators.
Mehen: Rapidly expanding globally, offering a wide product range that balances performance, cost, and ease of use—well suited to startups and mid-sized shops.
Final Thoughts: Making the Right Choice
When choosing a commercial gelato machine, don’t focus solely on price. Instead, consider:
Shop size and daily output requirements
Consistency and quality expectations
Ease of cleaning and maintenance
Energy consumption and long-term costs
Suggested paths:
Small startups → Budget-friendly, easy-to-clean entry models (Mehen or select mid-range brands).
Medium-sized shops → Mid-range floor models that balance volume and consistency (Mehen, Taylor).
High-end dessert shops or chains → Premium machines with advanced controls and automation (Bravo, Carpigiani).
In short, the best machine is the one that aligns with your production needs, budget, and operational capacity.
💡 Tip: Before making a purchase, request a product catalog and a detailed quote. Compare not only prices but also after-sales support and maintenance options—these will ultimately define your day-to-day success.
