GEL MATIC · TECHNOLOGY
Mix feed, air incorporation, cooling, dispensing and hygiene work together. Different versions allow different control of these stages.
SEE THE ACTUAL ASSEMBLIES
Original visuals from Gel Matic. Each one is explained, and the version you find it on is shown.
INCODIS 3.0
Official INCODIS 3.0 control display: viscosity setting and machine displays. Multimedia instructions help with operation and maintenance procedures. The control version is also shown with each model.
Official manufacturer explanation ↗Watch the official INCODIS 3.0 video ↗
ECOS
Colour display and five capacitive keys. On EASY models, the emphasis is on everyday operation. Within the same control system, you can choose machines with different capacities.
Official manufacturer explanation ↗
FREEZING CYLINDER
The official Gel Matic sectional view shows the freezing cylinder with direct expansion. The rotating agitator processes the mix in the cooled cylinder; the illustration explains the design, not the dimensions of all models.
Official manufacturer explanation ↗
AGITATOR AWB
Official AWB agitator photo for Giotto. Mixing, removing the forming frozen layer from the wall and cooling together shape the texture. Settings always follow the model and recipe.
Official manufacturer explanation ↗
GRAVITY FEED
The official photo shows the feed pipe and the agitator in the hopper. In the GR version, the mix passes to the freezing cylinder by gravity feed. The agitator in the hopper has a different role from the agitator in the freezing cylinder.
Official manufacturer explanation ↗
GEAR PUMP
The photo shows the gear pump assembly for the relevant Standard PM versions. Giotto PM uses a piston pump; when choosing, check the family, not just the PM designation.
Official manufacturer explanation ↗GEL MATIC CATALOGUES
FEEDING
The mix and air pass into the freezing cylinder through the feed inlet. The system has fewer parts to dismantle. The suitability of the mix viscosity and any particles must be checked.
STANDARD
The pump feeds the mix and air in a controlled way under pressure. Gel Matic describes this system as having an inox housing and PEEK gears. It allows air input to be adjusted and delivers a repeatable texture with the right recipe.
GIOTTO
Giotto uses a different pump from Standard. The piston system supports controlled feeding and air input. The same PM ending therefore does not yet mean the same internal technology.
Overrun means the increase in volume caused by the air incorporated. More air changes the density, mouthfeel and amount of product by volume. The desired result is determined by the recipe and the way it is served, so the highest possible overrun is not automatically the best choice.
Figures in kg/h are not the same as litres per hour. Lightening the product does not increase the mass of the base mix in the same proportion as its volume. In testing we compare the same mix, temperature and portion weight.
Colour multilingual display with five capacitive buttons. In the current programme it is typical for EASY versions. The selection of functions follows the specific model.
The model tables for Standard HT, Lab and Self Gel list different controllers. Giotto uses INCODIS 3.0 with a 7-inch screen, process display and instructions. In the quotation we record the exact version, not just the word "touchscreen".
The manufacturer's system allows data monitoring and technical support remotely. Suitable equipment, a connection and an access agreement are required. The service itself does not guarantee a specific local service response time.
Key assemblies include product settings, level and mix temperature control, the mixer in the vat, the direct-expansion freezing cylinder and the AWB mixer. A frequency inverter controls the drive. The aim is to coordinate cooling and mixing with the chosen recipe.
Heat Treatment versions heat the mix, hold it at a set temperature and cool it again. This can reduce the frequency of complete dismantling within the manufacturer's prescribed regime. HT is not a function of every machine and is not the same as automatic mechanical washing.
For a specific model, check the time-temperature programme, instructions in the event of an interrupted cycle, permitted intervals, dismantling of the dispensing assembly and pump, and the prescribed cleaning agents. GTECH Healthy helps warn of unsuitable storage conditions; an operator response is still required.
A classic machine without HT is a sensible option when you use a suitably prepared mix and have an organised regime for storage, emptying and cleaning. The EASY series allows straightforward everyday operation. The absence of HT in itself does not mean worse ice cream.
HT helps reduce the microbial load of the mix and can extend the permitted interval between full disassembly. The benefit depends on operation, staff and the instructions for the selected model. For seasonal or occasional use, it is therefore not selected automatically.
The Gel Matic general catalogue from 2021 describes heating to 65 °C, holding for 30 minutes and rapid cooling to 4 °C. This is a description of the technology, not a substitute for the current instructions for the specific configuration and recipe. HT does not replace cleaning and is not permission to use an improperly prepared mix.
Giotto adjusts mixing, cooling and air incorporation to the recipe. Presets allow different temperatures and densities: a lighter drink for a straw, creamy soft serve or a firmer ice cream. The PM pump is positive displacement, GR uses gravity feed. Different recipes require the appropriate mix and settings, and changing product also requires the correct emptying and cleaning procedure.
| What do you want to serve | Test family | What you need to know |
|---|---|---|
| Soft serve, frozen yoghurt and different textures | Giotto 11 / 12 · one flavour; Giotto 21 · two + mixed | Alternating preparation of different recipes. RPC for soft serve does not confirm beverage preparation speed. |
| Frozen coffees, fruit drinks, cocktails or shakes | Giotto DR 14 GR / PM | Dedicated version for drinks. Output in ml or l/h; check the recipe, especially sugar and alcohol. |
| Soft serve or milkshake from the same cylinder | Combi 1 · SHG-M 150 HTP | One freezing cylinder. Does not represent separate simultaneous production of both products. |
| Soft serve and milkshake from separate cylinders | Combi 2 · SHG-M 250 HTP | Two cylinders. Published separate tests do not prove their simultaneous combined output. |
Hotel, bar or ice cream parlour are not, by themselves, a criterion for the model. First select the product, whether you will alternate it or serve it together with another, and the peak volume. Then check staffing, space, connections and cleaning. If you will serve only classic soft serve, additional Giotto recipes may not be needed.
Check your way of workingExample Giotto 12 from the current technical tables: GR has a published test of 9 × 100 g in 60 seconds, while PM has 8 × 100 g. Recovery times are 80 and 120 seconds respectively. We choose the pump for feed and texture, and check the output for the specific configuration.
DR 14 GR has a published test of 7 × 400 ml in 60 seconds with a 150 s recovery; DR 14 PM 5 × 350 ml with a 60 s recovery. That is 2800 ml and 1750 ml in one peak. The published hourly figures are 66 and 65 l/h. We do not convert litres into kilograms without product data.
| Data | What does it mean | Example GIOTTO 11 GR |
|---|---|---|
| HPC · hourly production | Catalogue quantity in one hour | 18 kg/h |
| RPC · dispensing peak | Short series of portions and required recovery time | 5 × 100 g in 60 s; recovery 75 s |
| SDQ · single dispensing | Quantity in one dispense and recovery time | 430 g; recovery 85 s |
The example is from the manufacturer's current technical table. It does not mean that the machine can dispense five portions every minute without pause. For your venue, we check the type of mix, ambient temperature and expected customer flow.
Air cooling releases heat into the room and requires unrestricted airflow. Water cooling requires a suitable supply and drain. For the Giotto 11, the advantage is the 300 mm width and airflow directed from bottom to top; we check the requirements for top exhaust according to the instructions.
Connected load is not the energy consumption per kilogram of ice cream. Before ordering, we record the voltage, frequency, number of phases, protection, refrigerant and the exact condenser version. The data may also vary within the same commercial name.
FROM EQUIPMENT TO PLEASURE
Imagine your soft serve: a delicate vanilla swirl, a glossy topping and a finish to suit your taste. We match the machine choice with the mix and the pace of your service.
Ingredients for your soft serveMACHINES IN PRACTICE
Real machines. Real use. Choose a clip and discover the next step.
Gel Matic · ECOS technology
Official demonstration of the ECOS controls used by the relevant EASY models.
Open on YouTube ↗Gel Matic · Support and manuals
Presentation of the manufacturer's GLEARN programme.
Open on YouTube ↗Gel Matic · Inspiration for the Lab series
Display of products and use of the Lab programme at SIGEP 2023.
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
During the test, it is important to check not only the machine but also the mix and the sequence of serving.