What a classic gelato lab needs
For a gelateria with a wide choice that is the right way. For a café, a hotel or a kiosk that wants gelato as a second line, it is often too much.
- Pasteuriser, batch freezer, blast freezer and display case
- A room of its own that meets the hygiene rules
- Someone who masters recipes and produces every day
How it works at the counter
- Stir the ready mix with water, add paste or fresh fruit
- Fill the cylinder and choose the programme: gelato, ice cream, sorbet or granita (according to Miles)
- According to Miles the first batch is ready in 12 to 18 minutes
- The machine keeps stirring and holds the gelato at temperature
- You serve from the same cylinder the guest sees
Which size fits
All models are air-cooled (according to Miles). All data is with the gelato machines.
| Model | Cylinders of 5 l | Suits |
|---|---|---|
| Milano V1 | 1 | Bar, next to the coffee machine |
| Milano V2 | 2 | Bar and café |
| Galaxy Pro V2 to V8 | 2 to 8 | Counter, from café to gelateria |
| Cart V2C and V4C | 2 or 4 | Terrace, promenade, events |
| EV | 2, with battery | Catering and service at the table |
The ingredients
We speak of Italian-style gelato: the mixes and pastes come from our partners, the fruit by season. What is available is under Ingredients. With the machine we also pass on how the mixes worked for us.
Related
Frequently asked questions
Do I need a display case as well?
No. The gelato stays in the visible cylinder it was made in and is served from there.
How many flavours can I offer?
One flavour per cylinder. The Miles machines come with one to eight cylinders.
Does sorbet work too?
Yes. According to Miles the machines have programmes for gelato, ice cream, sorbet and granita.
