Industries · Ice Creamery & Gelato
Ice Creamery Equipment
Commercial ice creamery equipment for the whole fit-out — batch freezers and gelato machines, soft serve and frozen yoghurt machines, blast chillers, scooping displays and frozen storage, curated for Australian gelaterias, ice cream parlours and dessert bars. Whether you're opening a new shop or upgrading a busy one, this range pulls the ice cream shop equipment the trade actually runs on into one place, so you can plan production, display and back-of-house storage as one job instead of hunting through category pages. It sits alongside our other industry equipment ranges; for every fridge and freezer format on its own, browse the full commercial refrigeration range.
Shop Ice Creamery Equipment by Category
Ice cream machines
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Ice cream freezers
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Soft serve machines
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Blast chillers
Shop the blast chillers range →Who this ice creamery equipment range is for
Selling frozen desserts is a production business as much as a retail one: what you can make, blast-freeze and hold sets what you can sell on a 35-degree Saturday. This range is built for artisan gelaterias making their own product from fresh mix, ice cream parlours scooping bought-in tubs, frozen yoghurt and acai bars, and dessert shops running a full range of ice cream formats alongside waffles and shakes. It also covers venues where the frozen offer is the add-on rather than the headline — a café adding a benchtop display cabinet (see the cafe equipment range) or a donut shop pairing soft serve with the fryer line — and caterers serving desserts at events and markets. If dessert is one station in a bigger kitchen, start with those industry ranges; start here when frozen treats are the business.
Musso
Musso L1 Mini 0.7kg Ice Cream Machine IMM0001270(W) x 450(D) x 300(H)mm
$1,288.00 +GST$1,600.00
Bonvue
Bonvue 45L Bench Top Gelato Ice Cream Display Freezer CGD-03B670(W) x 750(D) x 360(H)mm
$1,217.00 +GST$1,790.00
Musso
Musso 1.5 L Stella Self-Contained Ice Cream Machine IMM0002510(W) x 350(D) x 310(H)mm
$1,691.00 +GST$2,100.00
Bonvue
Bonvue Gelato / Ice Cream Display Showcase SGD-181728(W) x1095(D) x1300(H) mm
$12,741.50 +GST$14,990.00
Polar
Polar G-Series Countertop Blast Chiller 8/5kg CK640-A660(W) x 410(H) x 650(D)mm
$3,815.00 +GST$4,069.90
Last stock!
Atosa
Atosa 10 Grid Undercounter Blast Chiller/Freezer EBF-10750(W) x 1440(H) x 850(D)mm
$5,927.35 +GST$9,119.00
What an ice creamery fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Batch freezers and gelato machines
Production comes first. A batch freezer — often listed as a batch ice cream machine — churns a measured quantity of mix in cycles, giving you traditional hard ice cream or authentic Italian gelato with control over air content and texture. Our commercial ice cream machines span compact countertop units, like the Musso benchtop makers small venues start on, through to higher-output machines built for professional ice cream production. Size the machine to litres per trading day rather than the biggest number in the catalogue: several smaller cycles a day keeps a variety of ice cream and sorbet styles fresher than one giant batch. And if you're comparing a commercial gelato machine against an ice cream maker for the same job, relax — commercial ice cream makers in this class handle both styles, and the real difference sits in the mix and the settings.
Blast chillers and blast freezers
The step most new operators miss. A blast chiller or blast freezer pulls fresh-made product down to storage temperature fast, before large ice crystals can form — it's what turns good mix into consistently high-quality ice cream that still serves cleanly after two days in the pan. A blast freezer for gelato production also lets you batch ahead of the weekend instead of making stock mid-service, and undercounter grid models double as rapid chillers for cooked components like custards and brownie. If you make your own product, budget for this machine from day one.
Soft serve, frozen yoghurt and acai machines
Soft serve is a different production line: mix goes into the hopper and the machine freezes and dispenses on demand. Browse soft serve, frozen yoghurt and acai machines — from single-flavour countertop units to floor models with multiple hoppers that pour two flavours and a twist. Soft serve machines automate the dessert station for venues without trained counter staff, they're easy to use for casual hires, and most run frozen yoghurt, acai, vegan and other dietary mixes as readily as dairy — genuine versatility when the menu changes with the season.
Display cabinets and scooping freezers
Front of house, the cabinet sells the product. Curved-glass ice cream freezers hold pans at scooping temperature and put premium ice cream where the queue walks past it, while display freezers in upright and island formats handle packaged gourmet tubs, sticks and grab-and-go frozen treats. Precise temperature control matters more here than anywhere else in the shop: a cabinet that drifts a few degrees will either melt the display or set it too hard to serve.
Storage, cones and small wares
Behind the counter, commercial chest freezers hold back-stock and pan backups so the display never runs a flavour dry. A waffle cone maker turns the smell of baking cones into upsells, commercial bar blenders cover milkshakes and thickshakes, and durable stainless steel ice cream scoops and spades, dipping wells, pan lids and storage tubs all come from the commercial kitchenware range. Buy the small wares in different sizes alongside the big equipment so serving sizes stay consistent across staff.
How to plan an ice creamery fit-out in three steps
1
Choose your product formats first
Scooped product from a pan cabinet, soft serve from a hopper machine, frozen yoghurt, acai — each format needs its own production and serving path, so lock the menu before pricing a single machine. A scooping cabinet needs a batch freezer and a blast freezer behind it; a soft serve offer needs a hopper machine and little else; running both doubles the equipment list. Fewer formats done well beats every format done thin.
2
Size production and display to your summer peak
Frozen desserts are brutally seasonal, so size to the hottest week of January, not the yearly average. Work out serves per hour at peak, convert that to litres per day, and match machine capacity and freezer storage to the number. Do the same out front: count the flavours you'll display, pick the cabinet pan count to match, and remember every pan on display needs a backup in the storage freezer.
3
Confirm power, water and clearance before you order
Larger production machines commonly need dedicated high-amperage or three-phase circuits and some are water-cooled; blast freezers and display cabinets need clearance for condenser airflow. Measure the site, then check each product page for the model's exact electrical, water and ventilation requirements and have your electrician confirm the circuits before you order.
Ice Creamery Equipment FAQs
What equipment do you need to open an ice cream shop?+
A typical opening list: a display cabinet sized to your flavour count, back-of-house frozen storage, a machine matched to your format — a batch freezer if you make product in-house, a soft serve machine if you pour — plus a blast freezer for made-on-site stock, dipping wells and serving utensils, cone and topping stations, and a sink for wash-up. Venues blending shakes or smoothies add a bar blender. Map the menu first and let it set the list — it's the cheapest fit-out decision you'll make.
What's the difference between a batch freezer and a soft serve machine?+
A batch freezer processes a measured batch of mix and dispenses it into pans for the display cabinet or blast freezer — that's the machine behind a scooped cabinet. A soft-serve ice cream machine holds mix in a refrigerated hopper and freezes it continuously, serving straight from the nozzle at a softer, warmer consistency. They aren't interchangeable: batch production gives you flavour variety and a display to sell from; soft serve gives you speed and consistency with minimal training.
Do I need a blast freezer for gelato?+
If you make your own, yes — it's the piece that separates a smooth, dense product from an icy one. Fresh product leaves the batch freezer soft, and slow freezing in a storage cabinet lets large ice crystals form. Blast-freezing hardens it quickly, locking the texture you churned into it, and lets you produce ahead of peak days. If you only sell bought-in tubs, storage and display freezers cover you and you can skip the blast cabinet.
What's the difference between a gelato machine and an ice cream machine?+
Mechanically they're the same family of batch machine — the difference is in the mix and the settings. The Italian style incorporates less air and serves a few degrees warmer, so it reads denser and more intense; the classic scooped style whips in more air and stores colder. Most batch machines in this range make both, which is why they're listed together rather than as separate categories.
Is it worth buying a second-hand batch freezer?+
Searching batch freezers for sale turns up plenty of second-hand listings, and comparing new and used prices is tempting because production machinery is a big budget line. But used machines usually come without warranty, with unknown compressor hours, and with the two components that stop trade — compressor and beater drive — closest to end of life. Everything in this range is new commercial equipment with manufacturer warranty; see our warranty and service information for cover details.
What temperature should an ice cream display cabinet run at?+
Softer continental styles serve a few degrees warmer than classic hard-packed product — warm enough to serve cleanly, cold enough to hold shape on the pan — while back-of-house storage runs considerably colder. The ideal setting depends on your mix and its sugar content, so choose a cabinet with accurate, adjustable temperature control and follow the manufacturer's guidance on the product page for your product style.
What power supply does ice cream equipment need?+
Benchtop machines, small display cabinets and chest freezers mostly run on standard 10-amp outlets, but larger batch freezers, blast freezers and multi-hopper soft serve machines commonly need dedicated high-amperage or three-phase circuits, and some production machines are water-cooled. Check the individual product page for each model's exact requirements and have your electrician confirm the site before you order.
Do you deliver ice cream shop equipment across Australia?+
Yes. Commercial Kitchen Store supplies ice cream and gelato equipment to hospitality businesses of all sizes Australia-wide — benchtop units ship on standard freight, cabinets and floor machines on palletised delivery, and free pickup from our Granville showroom in Sydney is available if you're local. For an ice cream catering setup or a full shop fit-out list, call 1300 111 901 and we'll spec it against your menu and floor plan.
Commercial ice cream equipment finance and pricing
An ice creamery fit-out is capital-heavy in exactly the months before the shop has served its first customer, which is why many operators finance the launch rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — eligibility shows on each product page — turning the fit-out into weekly payments while the business establishes itself. The range runs from dependable workhorse cabinets to premium high-performance production machines at competitive prices, so you can invest where the product is made and save on storage and small wares.
Weighing up soft serve for the menu? Our guide to the top soft serve ice cream machines in Australia walks through capacity, cleaning and brand choice in plain terms.
Popular picks: the Bonvue Gelato / Ice Cream Display Showcase SGD-18 puts a full flavour range at serving temperature where it sells itself, and the Atosa 10 Grid Undercounter Blast Chiller/Freezer EBF-10 locks in texture on every fresh batch.
Whether you churn gelato in-house or scoop pre-made tubs, the same rules apply across every ice cream parlour, frozen yogurt bar and dessert shop: batch capacity sized to your busiest Sunday, display presentation that sells, and reliable frozen storage behind it. Start with the machines your menu genuinely needs — a commercial ice cream maker for scooped ranges, soft serve ice cream, or authentic Italian-style gelato. Cafes adding a scoop cabinet and dessert bars alike should invest in the right equipment for professional ice cream service — premium ice cream sells on presentation as much as recipe — and upgrade batch capacity once the queue proves it.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.