The machine has GelatoSoft patented components to achieve these creations at a restaurant at Three Forks. Open your ice cream franchise!

You can find us at Gelateria Ciro&Pio di Jesi

overcome difficulties and waste

The difficulties they face hundreds of professionals homemade ice cream:

  • the waste of raw materials in the face of low rotations of ice cream;
  • the maintenance of the quality and consistency of the ice cream in the face of environmental conditions are not optimal;
  • the guarantee of health and hygiene in every external condition of employment;
  • the lack of support from the manufacturers of equipment for the ice cream soft and conciseness of information in handbooks attachments.

The main drawbacks of our work: the machines on the market are automatic. If during a work day customers are not many, or on the contrary, as we hope, there are many, we must ensure the quality, but also offer appropriate.

Having faced such difficulties in the field, day after day, I decided to work on the machine itself.

Fiesta Santiago Marlin Nino Havana Ernest Pilar Matador Alegria Flamenco
Alberto Olivieri follow me on FACEBOOK follow me on TWITTER