Dessert at the restaurant.
A dessert station your guests can see: gelato right at the bar, soft serve and crêpes, warm and cold on one plate.
In short
In a restaurant, fresh gelato at the bar makes the difference: a Miles Milano makes, stores and displays it in one machine. With the Miles EV the gelato even comes to the table. Affogato and crêpes with ice cream go well with it.
- At the bar
- Miles Milano
- At the table
- Miles EV with battery
- Dessert
- Crêpes, affogato, sorbet
- Mix
- GelDue, ready bases
What fits you
The right machines
Miles Milano
Gelato at the bar, without a lab or a display case.
- Gelato, sorbet, granita
- Milano: 100 cups/h per cylinder (according to Miles)
- Air-cooled, 230 V
Miles EV gelato cart
Gelato at the table, on battery without a socket.
- Battery, no socket needed on site
- 2 × 5 l, up to 200 cups/h (according to Miles)
- Temperature set per cylinder
Nissei Compact
Soft serve for kids’ plates and crêpes, on a small footprint.
- One flavour, gravity feed
- 30 l/h (according to Nissei)
- Also as self-service
What matters
- 01Make it visibleGelato made at the bar sells itself.
- 02Little effortReady bases, paste or fruit: no ice cream lab in the kitchen.
- 03Dessert menuAffogato, sorbet and crêpes from the same ingredients.
- 04Table serviceWith the Miles EV, dessert becomes a show.
We actually wanted to open a crêperie. Then soft serve became our main product. The crêpes stayed, and together they are still our favourite dessert.
Good to know
We are happy to answer further questions by phone. Which enquiries fit us →
Do I need a separate kitchen for gelato?
No. The Miles makes, stores and displays the gelato in one machine at the bar.
How quickly is the first batch ready?
According to Miles, in 12 to 18 minutes per cylinder.
What does it cost?
Price on request, depending on model and equipment.
Quote for restaurant
Tell us what you are planning: business, space, expected guests. We will get back to you personally with a proposal.