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Ice Cream Machines – Factory-Direct from Turkey for Hotels, Gelato Labs & Frozen Dessert Projects
From Resort Buffets to Gelato Labs – What We’ve Learned About Frozen Desserts
Ice Cream Machines – Factory-Direct from Turkey for Hotels, Gelato Labs & Frozen Dessert Projects
In Dubai, a hotel chef told us: “Our gelato melts before the guest even reaches the table.” We seen similar in Nairobi catering hubs and Warsaw patisseries. Ice cream in commercial kitchens isn’t just about freezing — it’s about texture, overrun, and display consistency. In industrial bakery and dessert equipment projects, the wrong freezer setup means waste, guest complaints, and energy bills that don’t add up.
That’s why our ice cream machines — manufactured in Turkey — cover every step: from batch freezers for artisanal gelato, to soft-serve dispensers for hotel buffets, to frozen yogurt machines for franchise chains. Each unit is BOQ-ready, CAD-integrated, and consultant-approved.
Turkey-made ice cream solutions — powering dessert stations worldwide.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Durability & Build Quality
- Heavy-duty compressors, tested for 20,000+ cycles → built for nonstop hotel buffet demand.
- Double-wall insulation reduces energy waste → better for ROI and sustainability.
- Lifecycle: 7–8 years average in busy dessert kitchens.
- Resistant to tropical conditions (43°C ambient) → proven for Middle East and Africa.
- We sometimes seen machines in resorts run 14 hours daily — our builds can handle that stress.
Installation & Operator Support
- Delivered plug-ready for quick commissioning → minimizes downtime in hotel buffets.
- CAD/DWG + BIM blocks provided → seamless integration with dessert zones.
- Optional remote training packages for operators → reduces learning curve for staff.
Product Portfolio & Technical Specs
Model | Type | Capacity (L/hr) | Dimensions (mm) | Power / Voltage | Material |
IC-25B | Batch Freezer | 25 L/hr | 500 × 600 × 1200 | 3.5 kW • 220V | AISI 304 |
IC-50S | Soft-Serve Dispenser | 50 L/hr | 600 × 700 × 1400 | 4.8 kW • 220V | AISI 304 |
IC-80G | Gelato Machine | 80 L/hr | 800 × 750 × 1500 | 6.2 kW • 380V | AISI 304 |
IC-40Y | Frozen Yogurt Freezer | 40 L/hr | 650 × 720 × 1350 | 4.0 kW • 220V | AISI 304 |
👉 All models include digital controls with overrun adjustment → ensures consistent results for gelato, soft-serve, or frozen yogurt.
Why Choose Our Ice Cream Systems – Key Advantages
- Built in Turkey with CE/HACCP conformity.
- Covers gelato, soft-serve, frozen yogurt, and batch ice cream.
- FOH-ready glass display models attract guests at buffets.
- Modular sizing for boutique cafés or mega-resorts.
- Lower energy draw → saves on hotel operating costs.
- Exported to 50+ countries with after-sales support.
- Factory-direct pricing with full BOQ alignment.
Hygiene & Safety Standards
- CE-certified, HACCP-approved food-contact surfaces → critical for guest-facing buffets.
- Rounded corners, removable bowls → easy wash-down.
- No open flame, minimal noise → safe for FOH display kitchens.
🔧 Design & Workflow Integration
- Place batch freezers near cold prep zones → reduces contamination risk in central bakeries.
- Soft-serve machines positioned FOH → maximizes guest interaction during buffet service.
- Frozen yogurt dispensers work best in franchise corners → keeps service fast.
- Visual workflow: cold storage → batch freezer → holding cabinet → FOH display → smooths dessert line flow.
Procurement & BOQ Integration
- CE/HACCP submittals mandatory for international pastry projects.
- Capacity listed in liters/hour → prevents mismatched sizing during consultant planning.
- CAD/BIM files + red-lined layouts prevent installation conflicts.
- BOQ-aligned tray, cone, and pan counts included.
Where They Work Best – Global Scenarios
- Dubai – Resort buffet: Soft-serve units boosted guest dwell time by 14% → direct FOH value.
- Istanbul – Hotel bakery: Batch freezers cut prep time by 22% → chefs served faster, with less waste.
- Nairobi – Central gelato lab: Stable overrun control saved 15% energy in daily production.
- Warsaw – Boutique patisserie: Frozen yogurt freezers added seasonal variety → higher sales per guest.
OS&E Integration
- Stainless trays and insulated pans → critical for BOQ compliance.
- FOH cones, cups, and portioners → keep guest-facing service smooth.
- Cooling racks for batch output → minimizes bottlenecks.
- Flavor-label kits for FOH → improves buffet presentation.
Cleaning & Maintenance
- Daily rinse cycle for soft-serve nozzles → avoids clogs.
- Weekly sanitation of mixing bowls → ensures HACCP safety.
- Monthly check of compressor vents → extends lifecycle.
- In many kitchens staff forgets weekly cleaning — we design easy-wash trays to help.
📦 Export & Logistics – Moving Frozen Equipment Safely
- IP-rated export packing prevents condensation during transit.
- SGS-inspection optional for Middle East & Africa projects.
- Export docs (CE, HACCP, SASO, UKCA) included turnkey.
📈 Energy & ROI Analysis
- Direct-drive batch freezers cut idle time by 12–15% → measurable savings in hotel kitchens.
- Case: Kigali pastry kitchen reduced prep time 20% using IC-25B batch freezer.
- Case: Dubai resort cut gelato waste by 15% with insulated freezers.
- Istanbul hotel bakery reduced energy bills by ~18% after retrofit.
- ROI visible within 12–16 months in high-turnover resorts.
🧠 Consultant Insight – Planning Dessert Stations
- “Never place ice cream freezers beside ovens — heat creep ruins texture.”
- Allow clearance for FOH cone dispensers → avoids guest crowding.
- Consultant-ready load charts prevent utility miscalculations.
🏨 FOH Applications – Guest-Facing Dessert Stations
- FOH soft-serve dispensers boost guest interaction → Dubai resort measured +14% dwell time.
- Gelato showcases with glass covers increase visual appeal → Istanbul hotel noted +11% dessert sales.
- Frozen yogurt counters in resorts create add-on revenue → Nairobi buffet reported 9% higher spend per guest.
- Silent compressors prevent disturbance → essential for luxury FOH setups.
⚠️ Common Workflow Mistakes
- Placing freezers too far from cold storage → slows service flow.
- Ignoring defrost cycles → causes compressor strain.
- No spare pans or scrapers → delays FOH buffet service.
📊 Comparison Guide – Batch Freezer vs Soft-Serve vs Frozen Yogurt Units
Feature | Batch Freezer | Soft-Serve Machine | Frozen Yogurt Unit |
Output | 20–80 L/hr | 40–60 L/hr | 30–50 L/hr |
FOH Suitability | Medium | High | High |
Energy Use | Medium | Low | Low |
ROI Potential | 14–16 months | 12–14 months | 12–15 months |
❓ Frequently Asked Questions (FAQ)
What’s the difference between batch freezer and soft-serve?
Batch = artisanal gelato, Soft-serve = FOH buffet.
Are these units CE/HACCP certified?
Yes, factory-tested for export.
Do they work in tropical climates?
Yes, up to 43°C ambient.
Can they be integrated into BOQ layouts?
- Yes, CAD/BIM ready.
What’s the ROI timeline?
12–16 months depending on volume.
💬 Real Projects & Client Testimonials – What Our Partners Say
