We build commercial ice cream machines and gelato machines for hard ice cream, gelato, and hard serve programs. Choose a compact gelato machine, a multi-bowl commercial hard ice cream machine, or a hard serve ice cream machine built for scoop shops. All behind clear anti-fog domes, right where your customers watch.
Every machine that leaves our floor has already run eight hours at full load, bowls held at minus twelve, before it earns a nameplate.
We are not a trading company. We are the factory — twelve hundred units a month, sixty countries, OEM for brands you already know.
A GLACIO showpiece batch freezer is not just a churn. It displays, freezes and holds in a single footprint, so you stop paying for three separate cabinets and stop giving the back wall to equipment.
Open bowls behind clear anti-fog domes. Customers watch the batch being churned, and the product sells from the bowl instead of a separate gelato display case. Shops that must show 8-12 flavors for hours can still add a case later.
Hard ice cream, gelato and sorbet are made in the same unit and served straight from the bowls, so nothing is moved to a second machine to freeze down.
Once a bowl reaches serving temperature it keeps holding for service, so you can park the finished batch without tying up another holding cabinet.
Cabinets removed from the sales floor: a gelato display case, an ice cream display cabinet and a holding cabinet — one GLACIO countertop gelato machine replaces all three jobs.
CONDENSATION
A low-draw electrified circuit in every bowl lid keeps the dome and countertop dry. Customers see the product — not the weather inside your cabinet.
Flip it. Anti-fog & anti-condensation, built in.110 V / 60 Hz builds configured at order. Category-typical figures — final values per factory nameplate.
The most proven platform in open-display churning.
Three series, ten-plus modular builds — one spec sheet.
Six thousand operators across eighty countries.
Field data from eighty thousand machines, folded back into every build.
Ten-year design life. Global warranty. 48-hour parts.
Everything upstream is steel and refrigerant. What sits in the bowl is why your customers queue: a dense, slow-churned scoop at −12°C, identical at bowl one and bowl nine hundred.
A commercial ice cream machine covers several equipment categories. If your menu is built around scoops, gelato, sorbet, or plated desserts, the right starting point is a hard ice cream machine, usually called a batch freezer. Buyers comparing a commercial hard ice cream machine should match bowl volume and hourly output to peak flavor demand, then confirm compressor stability, independent circuits, cleaning access, voltage, and spare-parts support. If you see the term hard serve ice cream machine, treat it as another way to describe equipment that produces firm, scoopable hard-packed ice cream rather than soft serve. Start with the commercial ice cream machine buying guide, then compare the GB-1, GB-2, GB-4 and GB-6 models. The same equipment is often sold under other names — an ice cream batch freezer, a commercial ice cream maker, or a gelato machine. The build does not change; the mix, overrun target and serving temperature do.
A commercial ice cream machine can be a batch freezer, a hard serve system, or soft serve equipment. The decision starts with whether you serve scoops, cones, or both.
A commercial hard ice cream machine is sized by batch volume, cycle time, and the number of flavors you must keep ready during your busiest hour.
A hard serve ice cream machine should hold a firm serving temperature around -12 C, produce a dense scoop, and let staff manage each batch with confidence.
If your menu is gelato-led, the decision changes. A commercial gelato machine runs a lower overrun and serves colder, so the same unit that makes hard ice cream also covers gelato, sorbet and frozen custard. Because GLACIO machines are front-counter display batch freezers, many shops skip a separate gelato display case: the batch is already visible behind anti-fog domes and holds at serving temperature. Add an ice cream display cabinet only when you must show 8-12 flavors for several hours, or when finished pans have to stay near -14 C while the machine starts the next batch. Read the gelato display case vs machine display comparison, the gelato shop equipment checklist, and the commercial gelato machine buying guide before you give up counter space. If you are searching for an ice cream display freezer or a gelato display freezer, those two guides explain when one front counter machine replaces a display case plus a separate batch freezer.
A commercial gelato machine churns gelato mix to a dense texture with less air and holds it near -12 C to -14 C. Bowl count decides how many flavors stay on show at once.
A countertop gelato machine replaces a display case, a batch freezer and a holding cabinet with one footprint, so a bakery or bubble tea counter keeps its seating area.
An ice cream batch freezer freezes a 6-liter bowl in 15-20 minutes and holds the finished batch. Size the bowl count by peak flavor demand, not by total daily liters.
Panel colors, silkscreen logo, localized UI and manuals. Tooling changes from 30 units.
CE, ETL and EMC reports on hand. HS codes and origin certificates for clean customs.
Valves, seals, scraper blades and belts in permanent stock. One year of wear parts ships with every machine.
Fault-code map plus video diagnosis. Most issues located same day, worldwide.
Full-load test on every unit with logged overrun and discharge-temperature curves. Video inspection on request.
16 units of GB-2 per 20GP. LCL and nominated forwarders accepted.
A commercial ice cream machine is production equipment built for continuous business use, such as a batch freezer for hard ice cream, gelato, sorbet, or soft serve equipment for high-volume cones.
A commercial hard ice cream machine is a batch freezer that churns and freezes mix to a scoopable texture, usually around -12 C. It is different from a soft serve machine because the product is served in scoops rather than drawn continuously.
Hard serve ice cream machine is a buyer-facing term for equipment that makes firm, scoopable hard-packed ice cream. In commercial equipment catalogs, the standard category is usually a hard ice cream machine or batch freezer.
Yes. Many hard ice cream machines can produce gelato, sorbet, and similar frozen desserts by changing the mix, recipe, overrun target, and serving temperature.
A gelato machine is a batch freezer that churns and freezes gelato mix to a dense, scoopable texture, usually at lower overrun than hard ice cream. GLACIO gelato machines use open display bowls with anti-fog domes, so the finished product stays visible while it is served.
A commercial gelato machine is a batch freezer built for business use: it churns and freezes gelato mix to a dense, scoopable texture at a lower overrun than hard ice cream, then holds each batch at serving temperature. GLACIO commercial gelato machines carry one to six 6-liter bowls, run a typical cycle in 15-20 minutes, and produce roughly 14 liters per hour per bowl.
Usually not to start. A countertop gelato machine with clear anti-fog domes already displays the batch it makes, so a separate gelato display case is optional. Add one when customers need to browse 8-12 flavors for hours, or when finished pans must stay near -14 C while the machine starts the next batch.
An ice cream batch freezer freezes one bowl of mix at a time to a scoopable texture and then holds it for service. Batch production suits shops running one to six flavors at once, and the same machine is often sold as a commercial ice cream maker or a gelato machine.
Put GLACIO on your floor. Tell us your store count, daily cups and voltage — an export engineer replies within 24 hours with a bowl count, unit count and FOB quote.