Ice cream shop equipment where everything turns on holding temperature: a display cabinet that keeps scooping consistency in a warm room, batch freezing, back-stock freezing and the counter around them.
A soft-serve and frozen-yogurt shop, built around one production machine and a lot of freezing capacity. The list below is the soft-serve route: mix in, product out, no churning room. If you are opening a gelato shop with a batch freezer and pozzetti wells, that is a different setup — tell us and we will quote it separately.
Quantities assume a 25-seat shop or a counter site with a summer peak. Cups, cones and spoons are picked separately, since they carry your branding. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Speaker controller for LS-01
Four 50 W wall speakers on one wireless zone — soft pop that carries over the whir of the soft-serve machine without pushing anyone back out the door on a summer afternoon.
Dining Chairs
People sit with a sundae and leave with a cone, and the seating decides which of the two they buy.
Counter-height seats for the families who eat in rather than take the cone to go — the slot in the backrest keeps a bag off a floor that gets sticky with spilled scoop and melt. They stack, so a section clears fast for the mop at close.
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Ra 90 heads at 3000K make a swirl of soft-serve read as creamy rather than grey, and the magnetic rail lets you re-aim spots onto a new flavour board or a seasonal display without an electrician. A counter shop trades its first summer under the ceiling it inherits, but this is what makes the product photograph and sell on sight.
Booths for families, which is who fills an ice cream shop at the weekend.
The one counter where every cup and cone is rung up, with the receipt printer built in so the till doesn't sprawl across a small serving station. On a summer queue the ordering has to move as fast as the machine dispenses.
5L/H
A second point doubles the counter on a hot Saturday and covers you while the main unit runs a wash cycle.
A 20-litre countertop showcase for the packed gelato or novelty bars a soft-serve shop runs alongside the machine — glass door facing the queue, so the second scoop is an impulse rather than a request. Sits on the counter without giving up floor space to a full upright.
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The sound cover is what lets you run milkshakes and blended drinks at the counter without drowning out the till — a 1.8-litre jar turns any tub of soft-serve into a second menu line through the summer rush. It earns its shelf once the queue for cones is steady, not on day one.
90 kg a day of milk-snow ice for the bingsu side, if that line takes off past what a shaver can produce.
Cups and lids across 7 to 32 oz for takeaway scoops and sundaes. A sundae needs a tall cup and a domed lid; a single scoop needs neither, and both leave the counter in the same minute.
Straight Front / 120cm Floor Model
The cold display for cakes, tubs and desserts. Lit, at temperature and behind glass turns a walk-past into an order.
Three bowls let a frozen line run alongside the scooping counter without sharing a hopper — the slush menu changes flavour far more often than the ice cream does.
12 Trays
Holds pre-packed pints, tubs and popsicles at serving-firm −18 °C behind glass, so the impulse buy sells itself while a customer waits for their cone. The soft-serve machine is the shop, but this is what turns a queue into a bigger basket.
Soft serve and gelato are two different products and one machine cannot make both. A shop selling only soft serve is a summer business.
Pozzetti wells keep gelato covered and at temperature. It is the serving format that tells a customer the gelato is made here.
2-Group
Espresso for affogato and for the customers who came with the ones eating ice cream.
Affogato needs a real shot, and the coffee side is what carries an ice cream shop through the cold half of the year.
It keeps an ice cream shop trading through winter, when the display cabinet stops being the reason anyone comes in.
Water is most of what gelato is, and it also feeds the ice and the coffee, so all three start from the same membrane.
Ice cream needs one per customer at minimum and usually two, which makes it the most-handed-out branded thing in the shop.
Ice cream carried home is a family sale rather than a single cone, and it needs a box that will not sweat through on the walk.
A kiosk for the summer queue, which arrives all at once and leaves if it is too long.
Four barrels adds a second dessert category to the same counter, which is the cheapest way to extend a menu that is otherwise all one thing.
The coffee bar is the shop's second act — a warm drink for the customer who came for cold, and this doses the syrup by weight so an iced latte tastes the same on a July rush as it does off-peak. Add it only if you are running espresso alongside the soft-serve; a shop that leads with cones can open without it.
A 150 cm countertop case for the pre-packed side of the shop — tubs to take home, ice-cream sandwiches, novelties by the till. The sliding doors let a customer reach in and choose while the soft-serve queue moves past.
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Twin cold pans for rolled ice cream made in front of the guest. The theatre is the product; it also justifies a higher ticket than a scoop.
A churning freezer that runs in view of the counter — the machine that turns production into the shop window.
A second batch freezer, once one machine stops covering the flavour list in a day.
It sells to the parent standing in the queue who is not having a cone, and that is a third of the people in it.
Two 500-liter chest freezers of bulk stock — mix, tubs and the summer buffer. Chest units hold temperature through a door-opening day far better than uprights.
Stainless Steel 304
Machine parts, hoppers and scoops all wash here, and a dairy inspection looks at this fixture before it looks at anything else.
Glasses, sundae dishes and shake cups come back faster than they can be washed by hand, and thirty baskets an hour keeps up.
A plate blast freezer for gelato and ice cream. Hardening a fresh batch in a chest freezer is what gives it ice crystals.
A dairy operation is inspected on hand-washing before anything else, and scoops get handled all day.
Mix, milk, fruit and sauces: the whole day gets prepped out of this one reach-in before the doors open.
Mix trimmings, fruit prep and washdown waste all arrive wet. A disposer on the prep sink stops that going into a bag that sits until closing.
10L
Planetary mixer for bases, sauces and the bakery side of the counter. A gelato base is cooked and then mixed, and cones, waffles and brownies all come off the same bowl.
Air cooling
An ice cream shop preps in the morning for a day it cannot restock, and all of it is perishable.
Gelato served on something warm prices as a dessert rather than a scoop, and a single plate is enough to do it.
60*80cm (23.62*31.50in)
The board over the counter is the menu, and in a gelateria it changes with whatever was churned that morning. Ten panels hold the flavour list and the specials rail.
Ice cream is an evening impulse in summer, and the sign is competing with a street that is already lit.
The queue forms on the pavement rather than where the wiring happens to reach, and a self-charging board can stand where the queue is.
A cone turning in mid-air in the window. Ice cream sells on the picture, and this is the version of the picture that moves.
Single Sided / Plug-in
The flavours of the day go on the board outside, because in this format the list changes with whatever was churned that morning.
Above the counter is the backdrop for every photo taken in the shop, and neon is what makes it read against a lit display case.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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