I’ve been preparing to open my own gelato shop and have spent the past few months researching equipment, comparing brands, and talking to other shop owners. Based on my expected volume (200–300 kg per day, with at least 6–8 flavors on display), here’s what I’ve learned about the essential machines you really need.

Core Equipment

1. Gelato Machine (Batch Freezer)

This is the heart of any gelato operation. It freezes the liquid mix while churning, incorporating just the right amount of air.

• For small shops, a 2–3 pan machine might be enough.

• For higher volumes, I’d recommend going with at least a 4-pan model, so you can produce multiple flavors at once without bottlenecks during peak hours.

2. Blast Freezer
Technically you could skip this, but in my opinion it’s crucial. Freshly churned gelato is still relatively warm, and if you don’t chill it quickly, you’ll get large ice crystals that ruin the texture. A blast freezer drops the temperature to –18°C fast, locking in smoothness and extending shelf life.

3. Display Case (Showcase)
This is both storage and your shop’s visual centerpiece. It keeps gelato at serving temperature (–12°C to –14°C) and shows off your flavors to customers.

• Glass display cases are great for visibility and drawing people in.

• Pozzetti (covered wells) preserve product quality better but are less eye-catching.
  For a new shop, I lean toward glass cases since presentation is a big part of attracting walk-ins.

Supporting Equipment

Pasteurizer
If you’re making your own base mix from scratch, a pasteurizer is extremely useful. It heats and then rapidly cools the mix, ensuring food safety and consistency. If you plan to use pre-pasteurized bases or mixes, you can delay this investment until later.

Storage & Tools

• Refrigerators and freezers for raw ingredients and backup product.

• Hand mixers or immersion blenders for sauces and mix preparation.

• Cleaning tools — don’t underestimate this, since gelato machines need daily cleaning and easy handling makes a big difference.

Suggested Setups

Based on budget and scale, here are two approaches:

• Starter Setup (budget-friendly, quick launch)

  • 1 gelato machine (around 4 pans)

  • 1 medium-sized blast freezer

  • 1 display case (6–8 pans)
    Ideal if you’re testing the market or want to open quickly without heavy upfront costs.

• Professional Setup (for long-term growth)

  • Pasteurizer (30–60 L)

  • 4–6 pan gelato machine

  • Large blast freezer

  • 8–10 pan display case

  • Additional storage (refrigerated/freezer units)
    This setup gives you full control from raw ingredients to final product, ensuring premium quality and scalability.

My Takeaway

At a minimum, you need a gelato machine and a display case. To really guarantee product quality and smooth operations, I’d strongly recommend adding a blast freezer. Whether you invest in a pasteurizer depends on whether you’ll be making your own base mix.

For my own shop, my initial setup will be:

• One 4–6 pan gelato machine

• One blast freezer

• One 8-pan display case

Once the business stabilizes, I’ll look at adding a pasteurizer and more storage capacity.