The concept was specially developed for the hotel industry, gastronomy franchise systems, bakery shops, amusement parks, kiosks, etc. who want to expand their range and tap into additional sales potential. At the same time, the concept attaches great importance to freshness and regionality as well as sustainability and the highest quality.
The “GELATO NONNO GIACOMO” system was developed to bring FRESH ICE to the European market efficiently, quickly and in the long term.
The main criteria for the system speak are:
Even with low utilization such as e.g. rainy days or rest days, there are no losses due to unused goods. Only one refrigerator is required. (For storing the already used base and the fresh ice base required for the day.)
The production process of our fresh ice machines is specially tailored to the fresh ice base developed by us. The product changeover and cleaning is designed in such a way that no ice bases are wasted. There is no shrinkage or other losses as is usual with other systems. The system is designed for high daily hourly output. Production up to 14 kilograms (70 portions of 200 g each) per hour.
The fresh ice machines were developed by the GelMatic company in close cooperation with us.
We do not use any pumps or other systems that serve to artificially press air into the ice mass. Our fresh ice machines produce our fresh ice cream using the traditional method of warm production with natural air addition of approx 20%.
Our fresh ice cream is freshly prepared every day using the traditional method of warm production. With us, the fresh ice cream is pasteurized together with the ice cream paste (flavour), which develops the taste and also gives the ice cream a perfect consistency.
Our fresh ice cream is free of coloring and flavorings. Due to the fresh preparation and the warm production on site, we do not need any additions of ingredients that contain artificial E-substances or other chemicals. Our fresh ice cream contains only fresh ALPINE MILK, fresh ALPINE CREAM and 30% less sugar than the ice creams from the ice cream parlor display cases. (Sugar is responsible for the creamy consistency in all ice cream).
The brand new Giotto from GelMatic opens a whole new era in the world of ice cream machines. This machine has been completely redesigned from the ground up and is equipped with many innovative functions. And of course everything was packed in an extremely attractive Italian design.
The brand new Giotto from GelMatic opens a whole new era in the world of ice cream machines. This machine has been completely redesigned from the ground up and is equipped with many innovative functions. And of course everything was packed in an extremely attractive Italian design.
When developing the Giotto, great importance was attached to user-friendliness, variability, durability and reliability. Never before has such a compact ice machine been brought to market with such impressive features and useful functions. With the Giotto you also have the choice of whether you want to produce frozen drinks, milkshakes or fresh ice cream. Fill the machine with the appropriate product, select the operating mode and off you go.
The Giotto DR 14 HTG
was specially developed for the production of milk shakes, granita and frozen cappuccino. The large 5.8 liter cooling/mix cylinder and 15 liter storage container ensure sufficient capacity for every use. The built-in mixer enables professional preparation of milk shakes in a wide variety of flavors.
The Giotto 21 HTG
two types of ice cream plus one mixed 2 X 1.5 liter freezing cylinders 230 volts air cooling Weight: 160 kilos
