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Hm38 Best Sale Tecumseh Compressor Italy Gelato Maker Factory Cost

Hm38 Best Sale Tecumseh Compressor Italy Gelato Maker Factory Cost

Hm38 Best Sale Tecumseh Compressor Italy Gelato Maker Factory Cost

Model Number
Place of Origin
Lead Time
20-30working days after TT deposit
OEM Availability
Payment Term
T/T, L/C, O/A
Suitable For
Italian ice cream shop, chain ice cream shop, coffee shop, cake shop.
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Gelato Maker

Gelato Maker|Product specification|Product Features|Product Advantage

The Gelato Maker is an easy to use tool that will allow you to create your own flavor gelato. You do not have to go to the gelato shop or wait in line for a gelato to make your own gelato. The Gelato Maker will allow you to create your own flavor gelato. In the Gelato Maker is a small reservoir of your choice (it can be plain milk, any type of flavored milk, any type of flavor juice, any type of flavored milk, and/or any other liquid/cream that will create the flavor you want) and a container that will hold any other liquid you want to use for it.

Product specification:



Product Features:

◆ Compressors from global brand Tecumseh , function in steady state.

 Powerful electromotor, power up to 5000W.

 Fresh new design of double grooved pulley, stable rotation, low noise, low vibration, no slippage.  Operating life of the belt is 75% longer than old design.  And the ice cream machine function is far more stable than national standard.

 Apply latest research achievement,  strengthen the thickness of the foam layer, provide better insulation and save more energy, keeps the ice cream in certain temperature, maintain the original flavor.

◆ Pure copper evaporator makes heat transfer faster, enhance the efficiency.

◆ Big fan blades keep the noise to lowest level while provide enough air volume.

◆ Latest operation system,  the operation of the machine at a glance.


Product Advantage:

1. Highly wear resistant stirring rod, imported food grade material, put an end to thermal expansion and contraction, reduce scraping cylinder void, make ice cream taste more delicate and smooth.

product-Hommy-HM38 Gelato maker-img

2.The stainless steel thromat block is clean and hygienic, with high sealing degree, simple operation and beautiful appearance.


3. The control panel clearly shows the progress of the production, and the time for each production can be set.



Document:product-HM38 Gelato maker-Hommy-img16027245511513.pdf

What is the gelato machine called?

A gelatore is the little machine that you make gelato and gelato-like milkshakes in. It doesn’t get as much press as a gelato maker, because when you can’t make great gelato, sometimes the next best thing is a milkshake machine. But make gelato the right way and there’s no need for a gelato machine.

Serve up-to-date milk. This is just a way of saying that milk has changed over time. The current standard for milk is ultra-high pasteurization, or UHT. But the real question is if the milk was ultra-high pasteurized before being homogenized and then packaged and delivered to a retail outlet. The answer is no. At least not unless

Does gelato need to be frozen?

Yes. Gelato is best when served at approximately 35ºC or 72ºF, but can be served slightly warmer (to 60ºC or 140ºF). In the summer, gelato should be served chilled and well below freezing.

gelato was traditionally eaten in summer, but now there is a huge revival of ice cream in the Mediterranean area. In some countries, particularly in northern Italy, ice cream shops still operate very much as they did a few decades ago.

What makes gelato stretchy?

Gelato does not stretch, but rather it flows like cream.While the gelato does not stretch, it can still be used as it's made for one-shot consumption.As a result, it will stretch after a few days when kept at room temperature.So if you keep the gelato for longer than a week, just make sure to wrap it properly (you can also use a freezer bag).When the gelato does not hold its shape, you may add a bit of cream or whip cream to make it stretchable again.It is the result of a higher percentage of water in the gelato when compared to ice cream.

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