How to choose the right ice cream maker

Choosing an ice cream machine is one of the most important decisions a restaurant or café makes when it comes to serving frozen desserts, soft serve, or açaí-based products. The machine affects not only capacity and serving speed, but also consistency, temperature control, and how stable the quality remains over time. When quality is consistent and predictable, it becomes easier to build a menu that works in practice and easier to deliver a product that customers recognize.

The first thing to clarify is what the machine will actually be used for on a daily basis. A high-volume concept requires a solution that can withstand continuous use and provide fast service without significant variations in texture. A concept with a more premium profile may prioritize precision and consistency over maximum capacity, but still requires stable operation. In both cases, the choice of machine should always be linked to the raw ingredients to be used and the routines that the staff will be working to.

Capacity is often what people start with, but it is rarely the only factor that determines whether the machine is suitable. The most important thing is to choose a machine that matches actual serving patterns, not just expected peak demand. If the machine is too small, there will be waiting times and uneven quality. If it is too large, you may end up with an unnecessarily high investment and less efficient operation. Stable temperature control and a consistent texture are crucial, especially for products such as açaí, where consistency is a big part of the experience.

In this landscape, Giotto 11 GR and Giotto 21 GR are often excellent choices when the goal is a stable, professional end product and a concept that works in practice. Machines built for continuous operation, precise control, and consistent serving ensure that products such as açaí can be delivered with the right texture and quality over time. For serving establishments that want to use açaí as a regular menu item, this is an important part of the overall picture, because it reduces variation, makes training easier, and increases the chance that the customer will have the same experience every time.

Finally, machine selection should always be considered in relation to service, maintenance, and operating routines. A machine that works well on paper but is difficult to keep clean or requires a lot of maintenance time can quickly become a bottleneck in a busy workday. When the machine, raw materials, and routines work together, profitability increases, quality becomes more stable, and the product becomes easier to scale.

FAQ – How to choose the right ice cream maker

What is most important to consider when choosing an ice cream maker?

The most important thing is that the machine matches the concept's requirements for capacity, stable quality, operation, and routines.

Why is machine selection particularly important for açaí?

Because consistency and temperature control directly affect the experience, and stable quality is crucial for a fixed menu item.

What are the advantages of the Giotto 11 GR and 21 GR in professional catering?

They are strong choices for concepts that require stable operation and consistent service, contributing to consistent quality over time.

Should you choose a machine based on peak pressure or normal operation?

The machine should primarily be matched to normal operation and serving patterns, so that quality and efficiency remain stable on a daily basis.