Best price-quality ratio in the world
We made a video with the recipe of strawberry soft-serve ice-cream.
You can see it on our YouTube channel
Or below:
The video is in French but we will update it soon !
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You can also download the recipe for
Just click here.
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You are quite lucky.
Renting a soft-serve ice-cream machine in Aberdeen is really simple. We have a phone number dedicated to the rent of soft-serve ice-cream machines: +33 471 504 740
We also have a website dedicated to this. Do not hesitate in contacting us for a cost estimate and to order your machine : just click here or fill in the contact form at the end of this page.
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We can talk about it. There are several conditions to take into account:
Just contact us, and we will find the appropriate machine for your needs.
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You have some money at the bank, a safe bet !!!
Here’s the bank simulator. You deposit your 5200€ for 10 years.
You earned 401,68€
Making 50 ice-creams a day, I’m not talking about thousands of ice-creams, but just 50 (it’s a rainy day, there’s almost snow; there’s a pandemic of mortal flu…)
You make 50 ice-creams sold 2,50€. It makes a turnover of 125€. Subtract the product and the cones = 10€ of product, it makes a benefit of 115€.
401.68/115 € = 3.49 days. You need 3 days and a half to earn the same amount that the bank gives you in 10 years.
Don’t loose your money by keeping it at the bank.
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We have participated in some fairs as retail traders to sell ice-creams with our soft-serve ice-cream machines.
If you want, you can contact us to have the receipts of the turnover we made these days, and you will see how much you can earn if you invest in a soft-serve ice-cream machine.
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You are quite lucky.
Renting a soft-serve ice-cream machine in Edinburgh is really simple. We have a phone number dedicated to the rent of soft-serve ice-cream machines: +33 471 504 740
We also have a website dedicated to this. Do not hesitate in contacting us for a cost estimate and to order your machine : just click here or fill in the contact form at the end of this page.
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We can talk about it. There are several conditions to take into account:
Just contact us, and we will find the appropriate machine for your needs.
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Good morning, I’m Fabien from the SARL Gris, French manufacturer of ice-cream machines.
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At the top, there are two reservoirs. Here, there are two 6 litres tanks. In there, there is a little float. This little float allows you to know if there is mixture inside or not.
You can see small lights: red and green. If you raise the float of your soft-serve ice-cream machine, it turns green.
As soon as there’s no more mixture in the machine, it turns red.
When using the machine, the green light must always be switched on. If the red switches on, you need to turn off the machine and add mixture inside.
The machine works with two tanks. It means that, if you don’t have mixture anymore in one tank, let’s say you don’t have vanilla, you have two solutions: put mixture again, or turn off the machine. But you can’t use only one tank at a time.
For some evening, if there’s still one hour of work, you put mixture, or you turn off the machine. Otherwise, you risk breaking the motor or belts.
The dashboard is really simple. We have the temperature of the tanks of your soft-serve ice-cream machine, so here, in the room, it’s really cold, it’s 14°.
There, we have a meter. It’s written: every time you push the black button, it adds 1 to the meter. But it’s more visible with these little spotlights.
And there we can see a percentage, it’s the ice-cream process, the production of soft-serve ice-cream.
Here, it’s production, and there, a button to clean. Here, we have a button for standby and set, and there, the button preservation of the soft-serve ice-cream mixture.
Preservation: it’s to keep the mixture in a cool place, in the trays at the top, in the cold. It should be settled on 4 degrees. I push on the button for 4 seconds and then I release. Now, it’s settled on 3°. I can put it higher or lower. I save by pushing on production and cleaning. You should not touch this because it’s the factory setting of your soft-serve ice-cream machine.
There, I have a production button. When I put the mixture in the soft-serve ice-cream machine, I press production and then preservation. And that’s it.
When I’m going to clean the machine, I press on the cleaning button. It makes the motors and whisks of your soft-serve ice-cream machine work without producing cold.
So I put the mixture on the machine, I’m going to push on production and preservation.
Here, the spotlight is going to turn on, and when the ice-cream will be ready, the soft-serve ice-cream machine will enter into standby. So it will turn off, and the spotlight is going to turn on. After 4 minutes, it will turn off and come back on production, and again and again all day.
When there’s mixture in the soft-serve ice-cream machine, the preservation button must always by turned on. Preservation, it allows to preserve. And production, it’s to make the ice-cream.
Now, we have three levers. This lever corresponds to the cylinder of this tank. This one, it’s for the tank on the right, and in the middle, it’s to mix both of them.
What does it mean? If I have vanilla here and strawberry over there, I’ll have vanilla on this side, strawberry on the other side, and there, it’s will both of them. Mixing ice-cream is happiness, that’s what we sell.
Below, that’s where the ice-cream goes out. I pull the lever, and the ice-cream goes out. I release the lever, it’s not a dose. I pull the lever again, as long as I pull, the ice-cream goes out. So, I don’t forget to release it.
Here, we have a little button. When the soft-serve ice-cream machine is on standby, and if you need to make an ice-cream, the machine doesn’t work. So you need to press this button to turn off the machine. And it will increase the meter.
Here, on an ice-cream machine working on 220, it shows the power and amperage it uses. It’s a little something, not really useful, but it allows you to see the power you have. Now, we have 214. We can wonder what is going on with the electricity supplier. We have 214 instead of 230. The machine is going to use more amperage as if I had 230.
So here, I have a little thing to get drops back. You’ll see, during summer, there are always a little more drops inside. It’s normal. In the end, you have ice-cream. It just needs it to melt progressively and it falls.
So, I’m going to put mixture in the machine and turn the production mode and see what’s going on then.
Now, the red spotlight is on, I should not turn on the machine. I just make a test, I’m not going to make lots of ice-cream, I’m going to make one and that’s it.
I put my mixture on the tanks, I press on production and preservation. And that’s it. There’s nothing more to do.
Now, I’m going to add the little tubes. These ones enable to add air into the ice-cream. Otherwise, it wouldn’t be nice.
At the beginning, it’s not a problem because we have two thirds of the mixture going into the cylinders, and one third outside. And now, I’m going to keep this air. So I put the little tubes.
I made a video that you can see cliking here. It’s in French but you can put subtitles !
So, to remind, I put the mixture in the tanks, I press production and preservation, and I wait.
The first cycle is going to last about 10 minutes, it depends on the machines. There are machines on which it’s going to last 6 minutes, others 13. It will depend on the model you have. When it’s really hot, it can last 15, or even 20 if it’s 39° for example.
Here, you can see the temperature going down. It’s normal. I press preservation, so the tank is beginning to cool down. We can see here that there are frost marks. You see the marks.
So as you can see here, I have the little percentage starting to go up. So we are going to let it work and go up quietly. And when it will be at 100%, the machine will stop. So, the percentage is going up. And we’ll see that once at 100%, the machine will stop.
1 – I put mixture on the machine.
2 – I press on production.
3 – I press on preservation.
That’s all.
I want to make an ice-cream:
* I press on the black button
* I make my ice-cream
At the end of the day, this machine is equipped of the night function. So I turn off production by pushing one time on production, and I leave this turned on. Only preservation must be turned on all night.
On the morning, I arrive and press production. That’s all.
I made videos about it, make sure to see them: on our YouTube channel
They last three minutes, but the little tubes are really important. They will make your ice-cream looking nice, and firm.
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You are quite lucky.
Renting a soft-serve ice-cream machine in Galway is really simple. We have a phone number dedicated to the rent of soft-serve ice-cream machines: +33 471 504 740
We also have a website dedicated to this. Do not hesitate in contacting us for a cost estimate and to order your machine : just click here or fill in the contact form at the end of this page.
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We can talk about it. There are several conditions to take into account:
Just contact us, and we will find the appropriate machine for your needs.
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Called paleta, picolés or popsicle: these popular ice-creams made with fresh fruits come from America. In summer, these refreshing popsicle ice-creams are easy to make thanks to the specific machines. With these tropical flavours, no one will stay frozen!
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The “paletas” (understand popsicle) come from Mexico. They have been invented in 1930 in a rural area where people grew lots a fruits. Their name comes from the ice-cream stick called “palo”.
The paletas invaded the United States with the Mexican immigration during the 40’s. These ice-creams made of fruits are also known as popsicle, an american brand, but also as picolés in Brazil.
At the beginning, they were made with 70% of fruits, water and sugar. These popsicle ice-creams are really successful because they are 100% natural, healthy, without additives or preservatives.
In Mexico, the “paleteros” (popsicle ice-cream makers) have the trade secret of these ice-creams.
With popsicle ice-creams, the varieties are infinite. So there’s a huge creative potential in the fabrication of popsicle ice-creams, for companies as much as for private individuals.
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For small companies, popsicle ice-cream machines are not much cumbersome and yet perform very well: you can make between 30 ice-creams every minute and 360 ice-creams every 20 minutes according to the models.
Since 2016, they are made in France by Gris Company.
The paleteros are usually street sellers, that’s why the popsicle ice-creams are small. The process is always the same: we extract the juice from citrus fruits or fresh fruits and we put this juice in moulds. Then, we put the popsicle sticks on a support that we insert into the moulds.
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The machine allows to freeze several tanks at the same time by plunging the moulds in a mix of salt water (forbidden in Europe because the salt destroys the cooper and the refrigerant fluid leaks and pollutes) and glycol at – 30° before unmoulding them in another tank. In the popsicle ice-cream machine, a cooling system with water or air cools down the condenser.
At the end of the preparation, we can also coat the ice-creams with chocolate.
The possibilities are infinite : we can put fresh fruits, coconut milk, almond milk, vegetables, agave nectar, but also chilli powder, mint, spicy syrup and sweets. Ice-creams can also be served in a cocktail for a more original version.
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We let you some pictures of popsicle ice-creams like every one would like to eat once in his life !
There is a lot of brands for soft-serve ice-creams machines. Maybe you saw it by taking a look on the Internet.
The origin of these machines isn’t always indicated, and often, the owner of the machine doesn’t want to mention it.
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| CARPIGIANI | ITALY |
| GERLMATIC | ITALY |
| TAYLOR | USA |
| UGOLINI | ITALIA |
| FRIGOMAT | ITALIA |
| TECHNOGEL | ITALIA |
| CATTABRIGA | ITALIA |
| INNOVA | ITALIA |
| UNIVERSAL | ITALIA |
| GONGLY | CHINA |
| HOMMY | CHINA |
| OCEAN POWER | CHINA |
| DEBREF | CHINA |
| SYLCO | CHINA |
| GRISIANI | CHINA |
| GRIS | FRANCE |
(Non exhaustive list, you can give us other brands and we will search)
Maybe some results can surprise you because some sellers highlight a “french brand”, other say that they import from Germany, but photos don’t mislead.
Before, few years ago, we were importers of these same machines. So, we know them quite well.
When you contact one of these sellers, ask him about the origin of the material he sells. You can also ask for a visit of the workshop.
Furthermore, no other constructor can build you a machine on measure like we do (air vents according to the positionning of your local, little wheels on the countertop machine, possibility to choose the color of the ice-cream machine, modificable sticker…).
We offer you more than 20 models of soft-serve ice-cream models, 1,2, or 4 flavours, with several powers to adapt to a small daily production or also to a big theme park.
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You are quite lucky.
Renting a soft-serve ice-cream machine in Dublin is really simple. We have a phone number dedicated to the rent of soft-serve ice-cream machines: +33 471 504 740
For that, we also have a website dedicated to this. Do not hesitate in contacting us for a cost estimate and to order your machine : just click here or fill in the contact form at the end of this page.
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We can talk about it. There are several conditions to take into account:
Just contact us, and we will find the appropriate machine for your needs.
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A soft-serve ice-cream machine makes ice-cream on demand.
Soft-serve ice-cream is served at -12°, so, it is softer than the traditional French ice-cream (served at -18°).
But the only thing that matters is that it’s the favourite dessert of people around the world and that one can’t make it at home directly !
The advantage of the soft-serve ice-cream machine is that, on less than 1m², we can make ice-cream as much as we want, without needing huge freezers to store the ice-cream.
I’m going to tell you a secret: when you doubt, when you hesitate about the profitability of the soft-serve ice-cream machine… Have a seat and ask you the following question.
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Contact me, by phone or e-mail, as you want. I don’t guarantee you to earn 1 billion, but tens thousand, I do !
Fabien Gris: +33 471 504 740
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