ARHAR · TECHNOLOGY FOR SWEET IDEAS

Create a flavour
worth coming back for.

A silky swirl in a cone. Velvety pistachio from the display case. Ice cream with your signature.

You decide what you will offer your guests. We help you connect the ingredients, preparation and the right equipment.

Which machine do I need?Find inspiration

Pistachio, chocolate and milk gelato with amarena cherries in three cups. — PISTACHIO · CIOCCOLATO · AMARENALet the craving begin.

From the very first ideato your recipeand the right equipment.

WHAT DO YOU WANT TO CREATE?

Every flavour has
its own path.

Imagine the serving moment. Then discover the equipment behind it.

SOFT SERVE

Silky swirl.
Crispy cone.

The guest chooses the flavour, you dispense the ice cream. For serving directly from the machine.

Find your way

Example of version · BC EASY 1 GR

Hourly production · HPC: 22 kg/h
Mix container: 11,5 l
Freezing cylinder: 1,7 l
Connected load at 50 Hz: 2,64 kW
Dimensions W × D × H: 456 × 688–710 × 815 mm

Gel Matic · data apply to the stated model.

All technical data for this model ↗

Creamy pistachio gelato in a ceramic cup with pieces of roasted pistachios.

GELATO · DISPLAY GELATO

Your pistachio.
Your signature.

Create your own recipes, switch seasonal flavours and fill the display cabinet.

Find your way

Example of version · Snowy 12 Quick

Mix per batch: 3–12 kg
Gelato per batch: 4–16 l
Hourly output by mass: 18–72 kg/h
Connected load: 7,3 kW
Connection V / Hz / phases: 400 / 50 / 3
Dimensions W × D × H: 520 × 860 × 1338 mm

VALMAR · data apply to the stated model.

All technical data for this model ↗

Open cups of vanilla, pistachio and cherry gelato with rich toppings.

INDUSTRIAL PRODUCTION

Your taste.
Even more enjoyment.

Bring your idea into tubs, cones or other products for wider sale.

Find your way

Example of version · EXPLORER 100

Hourly production of ice cream: 100 l/h
Connected load: 5,2 kW
Dimensions according to the catalogue: 700 × 1050 × 1480 mm

Technogel · data apply to the stated model.

All technical data for this model ↗

SEE HOW IT IS MADE

From the first ingredient
to the last “mmm”.

Three ways to ice cream. Watch the video and discover the equipment for each step.

Good mix0:00

Choose a step or play the full process.

Video illustration of the process · no sound

01 / 03

First, a good mix.

The selected ingredients are combined into a mix. The recipe and preparation depend on the ice cream you want to offer.

WHAT HELPS WITH THAT?

The right base and accessories for preparing the mix.

The animations show the operating principle. In the cutaways, the mix is hidden so you can see the agitator and scrapers. The agitator design, speed and process depend on the chosen machine and recipe.

Soft serve: mix → freezing and mixing → dispensing. Gelato: recipe → mix preparation → batch freezing → display cabinet. Industrial production: mix preparation → continuous freezing → filling → hardening and packaging.

DON'T KNOW WHICH MACHINE YOU NEED YET?

Let's start with your idea.

A short guide is enough to get started. No technical terms or model knowledge needed.

Help me choose

Close-up of silky pistachio paste in a ceramic bowl beside roasted pistachios.

ROKMAR · FLAVOUR STARTS WITH THE INGREDIENTS

Full pistachio.
Deep chocolate.
Your next hit.

We pair ROKMAR Soft ice with soft serve on Gel Matic equipment. Bases, pastes and decorations for gelato, on the other hand, with preparation and production on VALMAR equipment. Discover what goes together.

Ingredients for soft serve Ingredients for gelato

IDEAS FOR YOUR SWEET OFFER

When the eye says
one more spoonful.

Glossy chocolate, juicy raspberries and creamy layers of ice cream. Choose an idea and discover what helps you prepare it.

Ice cream sundae with vanilla, chocolate, hazelnut and liquid caramel.

PARTNERS FOR YOUR SWEET IDEAS

True taste.
True partners.

All partners

Soft serve

Mix preparation and gelato

Ice cream ingredients

Chocolate and confectionery

Equipment and ingredients. Connected to your idea.

MANUFACTURERS' CATALOGUES

Take your time
for your next idea.

Browse catalogues of ice cream and confectionery machines. Selected documents can be opened or saved.

Browse catalogues ↗

Cover of the Gel Matic general catalogue

Chocolate pralines with a delicate hazelnut centre on a light plate. — ICB · sweet inspiration for your offer.

DISCOVER ICB TECNOLOGIE

Chocolate that invites.
Sweets that stay in memory.

Discover selected ICB equipment for chocolate, coatings, tartlets and creams. From a simple station next to the ice cream to your own pastry preparation.

Explore ICB equipment

INSPIRATION FOR YOUR OFFER

Another flavour.
One more reason to visit.

From the freshness of fruit to rich cream. Match your idea with the ingredients and the right equipment.

Golden scoops of mango sorbet with fresh mango and lime. — Mango. A spoonful of sunshine.

Vanilla gelato with amarena cherries and a dark red sauce. — Milk cream. Depth of amarena cherry.

Strawberry tartlet with vanilla cream and a golden baked shortcrust base. — Crisp base. Juicy strawberry.

MACHINES IN PRACTICE

See how it works.

Real machines. Real use. Choose a clip and discover the next step.

Gel Matic · Giotto 11 series

Giotto 11 · from machine to soft swirl

Presentation of the Giotto 11 series. The GR and PM versions differ in mix feed.

Open on YouTube ↗

VALMAR · SMARTY TTi series

SMARTY TTi · gelato from start to finish

SMARTY TTi programme overview. The M and QUICK versions have different controls.

Open on YouTube ↗

ICB · Model COOK-MATIC

COOK-MATIC · from dough to tartlet

Official ICB presentation. For multiple sizes of the same series, the shown version may differ from the selected model.

Open on YouTube ↗

Before viewing, we ask for your permission. YouTube loads only after selecting “Allow this video”. More about external videos

LET'S START WITH YOUR IDEA

Your next flavour starts with a conversation.

Tell us what you have in mind. You can leave the machine names to us.

Get in touch

Create a flavour
worth coming back for.