Ice-cream storage display STAFF Ice system 1959 GLST1

An ice cream making machine that produces, displays and serves gelato directly in front of customers without a separate back-room laboratory. The unit churns and cools the mix in a single transparent vat, letting the process become part of the customer experience. The machine works on a continuous refrigeration cycle. A compressor circulates refrigerant through an evaporator coil that surrounds the mixing vat. As the refrigerant evaporates, it absorbs heat from the mix, lowering its temperature while a motor-driven dasher keeps the mixture moving. This simultaneous cooling and stirring incorporates air evenly, creating the smooth, dense texture of gelato. The same refrigeration system then maintains the finished product at serving temperature inside the vat, ready for scooping. To operate, the operator pours the liquid mix into the transparent vat through a hinged lid. A control panel sets the desired churning speed and temperature; the inverter adjusts the dasher motor to match. Once the programme starts, the machine cools and aerates the mix until it reaches the correct consistency. The operator can then open a front service door and scoop portions directly from the vat, keeping the remaining gelato at serving temperature for the next customer. The transparent construction lets customers watch every stage, turning production into theatre. The cabinet is built from stainless steel with a clear polycarbonate front panel. The interior vat and dasher are food-grade stainless steel, and the refrigeration components are sealed behind the rear panel. Four lockable castors allow the unit to be moved between locations without disconnecting power. Controls include a digital temperature display, a variable-speed dasher control, and a power switch. The temperature setting determines the firmness of the finished gelato, while the dasher speed adjusts the amount of air incorporated, affecting both texture and yield. A capacity of 15 litres per hour means the machine can keep pace with steady demand without overloading the refrigeration system. The 4-litre continuation volume is the amount of finished gelato held at serving temperature inside the vat, ready for immediate service. The 1.25 kW power rating indicates the load on the electrical circuit; the unit plugs into a standard 230 V single-phase supply. The 81 kg weight shows that the machine is designed to be wheeled into place rather than lifted. The 700 mm width, 550 mm depth and 450 mm height give the footprint on the shop floor, allowing it to fit under most worktop overhangs or against a wall. The seamless stainless-steel drum and paddle lift out as one piece so the entire mixing path can be scrubbed under running water without tools. The stainless-steel vat and dasher lift out for washing in a commercial sink. The transparent front panel and interior surfaces are wiped with a damp cloth and food-safe sanitiser. The refrigeration coils are accessed from the rear panel for periodic vacuuming to remove dust that would reduce efficiency. The GLST1 is a single model; no variants are listed. The product is catalogued under front-of-house ice cream equipment, specifically machines that combine production, display and service in one unit.