Ice cream machine STAFF Ice system 1959 HTX200

A digital batch freezer that turns liquid mixes into gelato and sorbet by freezing and aerating in a single cycle. The compressor chills the stainless-steel tank while a torque-controlled mixer scrapes the walls, folding air into the product to create the characteristic smooth, creamy texture. The faster the mix freezes, the smaller the ice crystals, so the finished gelato holds its shape without becoming icy or grainy. The same principle applies to sorbets, where the controlled overrun prevents a hard, dense block and gives a lighter scoop.

The operator pours the prepared mix into the tank, selects a pre-set recipe or adjusts the consistency setting, and starts the cycle. The inverter-driven mixer ramps up gradually, protecting the transmission from sudden loads. POM scrapers self-adjust to the tank walls, removing frozen product and returning it to the centre where it is beaten and aerated. An acoustic alarm and visual indicator signal when the batch is ready; the door can then be opened and the product extracted while the next cycle begins. The defrost switch allows the tank to be cleared quickly between batches, and a non-slip mat keeps the unit stable on wet floors.

Construction is stainless steel throughout, including a thick door with double hinges for a secure seal. The mixer runs at three speeds, and the control algorithm monitors torque in newtons per metre to maintain the desired overrun and density. Recipes can be customised and stored, so each batch matches the required consistency—creamy, compact or dry. The unit is designed for continuous use in low-temperature, high-humidity environments typical of professional gelato production.

The 230 V supply connects to a standard single-phase circuit, suitable for most commercial kitchens. At 90 kg, the freezer is heavy enough to remain stable during operation but can still be moved with a trolley. The footprint of 435 mm depth, 798 mm width and 692 mm height fits into most worktop layouts without overhang. A production rate of 20 litres per hour allows a small to medium gelateria to keep pace with demand during service.

Cleaning follows from the construction: the stainless-steel tank and POM scrapers are designed for quick release and thorough washing. The defrost switch speeds up the thawing of any residual product, and the smooth surfaces prevent build-up. The unit requires no special maintenance beyond regular checks of the scrapers and seals.