In this section you will find equipment and accessories for ice cream shops: containers to store and display ice cream, tools to serve it and machines for chilling and preparation. Products include Fimar, Forcar Refrigeration, Paderno and Piazza.
What an ice cream shop needs
1. Storage and display
To store and display ice cream there are cylindrical tubs and ice cream pans: 20 cm diameter tubs and 36 cm pans in several heights. For stock there is the Forcar refrigerated cabinet for ice cream pans, and for ice cream cakes and semifreddi the blast chiller.
2. Service
In ice cream accessories you will find scoops in every size, from 1/20 to 1/100 of a litre, and countertop cone holders. There is also the Fimar manual aluminium ice cream press.
3. Preparation
To make ice creams and sorbets to order there is the Pacojet, which processes frozen preparations one portion at a time.
How to choose the main equipment
| Equipment | What to look at | Practical advice |
|---|---|---|
| Containers | Cylindrical tub or pan | Cylindrical tubs for pozzetto-style display cases; 36 cm pans for open scooping display cases. |
| Scoops | Size as a fraction of a litre | 1/20 = 50 ml balls, 1/50 = 20 ml balls. Keep several sizes for different cones and cups. |
| Cabinet | Storage temperature | Ice cream needs a low-temperature cabinet dedicated to ice cream pans. |
| Blast chiller | Blast freezing | Essential for ice cream cakes and semifreddi; check that the model offers it. |
Equipment by type of business
- Artisan ice cream shop: cylindrical tubs or pans, scoops, cone holders, pan storage cabinet, blast chiller.
- Bar with an ice cream corner: pans, scoops and cone holders.
- Restaurant and pastry shop: Pacojet for freshly made ice cream and a blast chiller for semifreddi.
To find out more, read why choose stainless steel ice cream pans. If you are unsure which model to choose, message us on WhatsApp at +39 333 687 8297.
Frequently asked questions
What equipment does an ice cream shop need?
Besides the production machines and the display case, you need containers to store and display the ice cream, such as cylindrical tubs (carapine) and ice cream pans, scoops and cone holders for service, a low-temperature cabinet for stock and a blast chiller for ice cream cakes and semifreddi.
Cylindrical tubs or ice cream pans?
The carapina is the cylindrical container used in pozzetto-style display cases, which keep the ice cream covered. The 36 cm rectangular pan is the format used in the most common open scooping display cases. Choose according to the display case you have.
How do ice cream scoop sizes work?
The size shows the fraction of a litre each scoop holds: a 1/20 scoop makes 50 ml balls, a 1/50 scoop makes 20 ml balls. Having several sizes helps you serve cones and cups of different sizes with consistent portions.
What is the Pacojet used for?
The Pacojet processes pre-frozen preparations and turns them into ice creams, sorbets and mousses with a very fine texture, one portion at a time. It is used mainly in restaurants and pastry shops that want freshly made ice cream without a production line.
Does an ice cream shop need a blast chiller?
Yes, especially for ice cream cakes and semifreddi: blast freezing quickly brings the product below zero and limits the formation of large ice crystals. Before buying, check that the model also offers blast freezing (negative chilling).
How are shipping costs calculated?
Shipping costs depend on the weight of the goods and the delivery location, and are shown during checkout before payment.