Gelato Ice Cream Machine | Batch Freezer | Know Everything About This Ice Cream Machine

Introducing the ultimate Gelato Ice Cream Machine for your business! This top-of-the-line machine is designed to produce the creamiest, most delicious gelato you've ever tasted. With its sleek design and easy-to-use features, it's the perfect addition to any ice cream shop or restaurant. Get ready to impress your customers with every scoop!
Contact Details
Website - www.chefsshop....
Phone No - [phone]
Address - Plot No. 6, Khasra 16/24, Ambika Enclave (Near Shiv Park) Shukr Bazaar Road, Sector 15, Kakrola, Dwarka, New Delhi 110078
Email - [e-mail]
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[@redphoenixsecurity]

Nice product

[@RahulRaj-mu1kg]

Input: 3litre milk + 750g premix = 3750gm Output: 3759gm There is no over run. We need to have atleast 30 to 40% over run

[@agnelomascarenhas8990]

Gelato has no air mixed, no overrun.

[@agnelomascarenhas8990]

Overrun is in volume change, 30% volume change, not weight change.

[@RahulRaj-mu1kg]

@@agnelomascarenhas8990 Yes I forget that....Volume should change because air is added which has no weight

[@ChefTousifIqbal]

@@agnelomascarenhas8990 Gelato has air in it. as a matter of fact all the Ice Creams, Gelato, Softy has air in it. Only the amount of air is different. Ice Cream and softy has an over run of around 100% maybe a little less or a little more. Gelatos Usually has an overrun of around 30%, and thats why Gelato are more dense and thick in consistency.

[@agnelomascarenhas8990]

@@ChefTousifIqbal Thanks for the correction!

[@monogamingexpress1632]

Made in Sir,

[@vinaymandhyan525]

Only floor Machine, table top gelato machine also available ???

[@chefsshop_]

Yes, available! Pls call us - [phone]

[@kavitasrecipe6830]

How to make natural icecream Which machine is best

[@chefsshop_]

our machines make all-natural ice cream whatever you want, like - roll ice cream, softy ice cream, gelato ice cream, snow ice cream, popsicle ice cream, etc, we have separate ice cream machines for more details you can call us - [phone]

[@tastethejourney2367]

What is the price

[@chefsshop_]

Pls contact us for more details [phone]

[@danushonline3618]

How much this machine ?

[@chefsshop_]

Call us for the price [phone]

[@monogamingexpress1632]

This machine is indian sir

[@chefsshop_]

Imported - for more details call us - [phone]

[@KSiva-jq3nk]

Dear Master Chef Rajendra Sir, WHAT ABOUT EMULSIFIERS in GELATO ICE CREAMS ? Since, Ice Cream Parlors, Must Deep Freeze the STRAWBERRY GELATO ICE CREAM for 4-5 Months of period ? Without EMULSIFIERS, How Sir Ji ? Sir, Can You Share Your Personal WhatsApp Contact for any Queries.... Myself Following all your Videos as a Course...

[@chefsshop_]

9711396397

[@ChefTousifIqbal]

@KSiva-jq3nk He is using Premix for the Gelato so most of the things are already added in the premix. As far as storing of Gelatos is concerned then, traditionally we do not store Gelatos for these long periods (5 - 6 months). Gelatos are to be served within a week of preparation or else it ll start losing its consistency. There are a variety of reasons for that, first thing first traditional Gelatos are mostly prepared using natural ingredients and not chemicals, then are prepared to serve fresh, and then traditionally Gelatos are Showcased in Gelato Display Cabinets and not Deep Fridges so gradually the consistency of the gelato changes. So Gelatos are served in a short time, so choose your flavors carefully before preparing. Do not go for a flavor that is going to last too long in the cabinet.

[@Oomegaa91]

​@@ChefTousifIqbal asalam walekum brother can you help in what all stabilizer and ingredient are needed with ratio for gelato making