Good morning, I’m Fabien
from the SARL Gris, French manufacturer of ice-cream machines.
I will explain you the start-up of the soft-serve ice-cream machine.
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
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
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
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
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
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
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
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.
The start-up is simple:
1 – I put mixture on the machine.
2 – I press on production.
3 – I press on preservation.
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 don’t forget
that I need mixture on both tanks.
If the red
spotlight is on, I don’t use the machine. I put mixture again, or I turn it
I check that the little tubes are opened.
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.
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!
The popsicle: the new in-vogue ice-cream
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
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.
Popsicle ice-cream machines
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.
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.
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.
We will try to make a list, probably incomplete , of the main brands and to indicate where these ice-cream machines are constructed.
(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.
How can you rent a soft-serve ice-cream machine in Dublin ?
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.
Which model do you need to choose?
We can talk about it. There are several conditions to take into account:
how much do you plan selling
Just contact us, and we will find the appropriate machine for your needs.