Best Commercial Batch Freezers & Gelato Machines for Artisan Shops (2026 Guide)

If you run an artisan gelato shop, dessert bar, bakery café, or chef-driven restaurant in Canada, a commercial batch freezer is the machine that lets you control texture, overrun (air), mix-ins, and flavour creativity.

A quick clarification: batch freezers are not soft-serve machines. Soft-serve is "dispense on demand." Batch freezers are "produce a batch, extract it, then store it for service."

Quick Answer: What's the Best Commercial Batch Freezer for a Small Artisan Gelato Shop?

For most Canadian artisan shops that want premium gelato, sorbet, and hard ice cream in a compact footprint, the Taylor Model 104 is a strong first serious batch freezer because it's purpose-built for handcrafted frozen desserts and mix-ins.

What is a Commercial Batch Freezer?

A commercial batch freezer freezes a fixed amount of mix at a time while agitating and scraping the freezing cylinder to control ice crystal size and texture. That rapid freezing and constant agitation is one reason artisan gelato can be smooth and less grainy.

Churning involves rapid cooling under constant agitation and air incorporation, helping limit large ice crystals and create the dense, creamy texture associated with premium gelato.

Batch Freezer vs Soft Serve Machine: The Difference That Matters for ROI

For a deeper dive, see: Soft serve vs batch freezers. Here's the operator-level difference:

Batch Freezer

Soft-Serve Machine

If you also run frozen beverages, cross-sell your ticket average with the slush machine guide.

Quick Comparison: Best Commercial Batch Freezers and Gelato Machines (2026)

Top Picks and What to Buy in 2026

1. Taylor Model 104 Batch Ice Cream and Gelato Machine

Best for: New gelato shops, chef-driven restaurants, bakeries, cafés that want house-made gelato, sorbet, and Italian ice.

The Taylor Model 104 is built for handcrafted frozen desserts, with the flexibility to produce gelato, sorbet, and Italian ice, plus mix-ins.

Why it ranks #1 in this guide:

Where to learn cost drivers:

2. Carpigiani Labo Series

Best for: Shops that obsess over consistency and want multiple programs for different product styles.

Carpigiani's Labo line is widely associated with advanced control systems and production-focused workflows, with variable freezing programs and consistency control systems designed to manage gelato texture.

Why operators shortlist it:

Watch-outs:

3. Coldelite Compacta 4

Best for: Countertop constraints, small kitchens, low-to-moderate artisan volumes.

Coldelite's Compacta 4 is positioned as a countertop machine aimed at completing more of the production cycle in one unit.

Why it earns a spot:

Watch-outs:

4. Icetro Batch Freezers

Best for: Operators who want a technician-friendly brand philosophy, and are building a shortlist across categories.

Icetro is well known in slush and soft-serve contexts, and their "easy to clean and maintain" positioning shows up in brand messaging.

Important note: Batch freezer model availability varies by market. Before you write a spec sheet into your decision, confirm:

A Common Confusion: Taylor C606 is Not a Batch Freezer

You will see "Taylor C606" mentioned in frozen dessert research. It's a high-capacity combination unit for shakes and soft serve, not a batch freezer for artisan gelato production.

If you're an artisan shop that also wants a high-throughput shake menu, C606-style equipment can complement a batch freezer. Just plan for two different workflows.

How to Choose the Right Commercial Batch Freezer for Your Gelato Shop

1. Decide What You're Actually Selling: Gelato, Ice Cream, Sorbet, or All Three

Gelato and ice cream differ in fat and overrun expectations. The air whipped in is called overrun, and gelato is typically much lower overrun than many ice creams.

Buyer tip: If you want dense, premium gelato, prioritize:

2. Size the Batch to Your Display and Your Peak Hour

Ask two operational questions:

3. Don't Ignore Cleaning and Food Safety Handling

Your machine choice affects cleaning time, and cleaning time affects labour. The Canadian Food Inspection Agency provides a central hub of Canadian food safety standards and guidance, including dairy-related requirements and links to Health Canada resources.

Pricing and ROI for Artisan Shops

Typical Pricing Ranges (Canada)

Pricing varies heavily by:

Start with the most useful internal benchmark: Taylor ice cream machine prices.

If you're open to reducing capex, consider used restaurant equipment in Canada and ask specifically for batch freezer inventory.

ROI Example

This is an illustrative model. Update with your actual costs.

Assume:

Monthly gross profit estimate:

$4.75 × 60 × 26 = $7,410

If your fully installed batch freezer investment is $35,000, a simplified payback estimate is:

$35,000 ÷ $7,410 ≈ 4.7 months

Real payback depends on labour, waste, rent, and seasonality. The point: artisan gelato can pay back fast when you have the foot traffic and a strong menu.

Service and Uptime: The Part Most "Best Of" Lists Ignore

The best batch freezer is the one that stays running in July.

If you operate in Ontario or Atlantic Canada and need support planning:

Frequently Asked Questions

Is a commercial batch freezer the same as a gelato machine?

A gelato "machine" is usually a batch freezer configured for gelato-style production. The core concept is the same: freeze while agitating and scraping to control crystal size and overrun.

Do I need a pasteurizer to sell artisan gelato?

Not always, but your process must be food-safe. Many shops use pasteurized bases from approved suppliers. If you produce your own base, you'll need to follow Canadian dairy guidance and food safety standards.

Can I make gelato and hard ice cream in the same batch freezer?

Often yes, depending on the machine's overrun and program control. Your mix formulation and target texture matter as much as the machine.

What's the best "first" batch freezer for a new gelato shop in Canada?

For many first-time artisan operators, a compact commercial batch freezer like the Taylor Model 104 is a practical place to start because it's designed for handcrafted frozen desserts and mix-ins.

Ready to Build a Profitable Artisan Gelato Programme in Canada?

If you want help choosing the right batch freezer, sizing production, and planning service coverage:

Contact TFI to discuss batch freezer options, installation, and service planning for your artisan shop.