In today’s competitive gelato market, signature flavours are becoming increasingly important, particularly during peak trading periods. Offering great flavours is no longer enough. They need to be exceptional, visually appealing and designed to stand out in a busy display.

This is where ripples and inclusions have become a key part of modern gelato production.

They not only elevate the flavour profile, but also add texture, depth and strong visual appeal. In a display case, a visible ripple running through the product can instantly improve shelf impact and help differentiate flavours at the point of sale.

One of the key advantages of ripples and inclusions is the sheer variation they allow you to create. From classic raspberry ripple and stracciatella to chocolate chips, nuts and fruit pieces, if you can imagine it, it is highly likely that the combination of the ingredient feeder and ripple pump can help you produce it consistently at scale.

 

Flavour Innovation Using Ripples and Inclusions

One of the biggest benefits of ripples and inclusions is the ability to expand your gelato range without completely reinventing your base recipes.

This is particularly valuable when demand is high and production needs to stay flexible and efficient.

For example, a single vanilla or milk base gelato can be transformed into a wide range of flavours including raspberry ripple, stracciatella, salted caramel or chocolate fudge brownie.

This approach allows producers to respond quickly to seasonal demand and changing consumer preferences while maintaining production efficiency and consistency.

Customers also perceive ripples and inclusions as a sign of premium quality. This helps increase impulse purchases and supports higher perceived value, particularly during peak trading periods.

 

What Is a Ripple Pump in Gelato Production?

A ripple pump is used in gelato production to accurately dose sauces, syrups and liquid chocolate into ice cream as it is being produced. This creates consistent ripples throughout the product while maintaining texture and appearance.

The ROKK Ripple Pump provides accurate and controlled dosing directly into ice cream flow, ensuring consistent results across production runs.

The system features an inverter controlled mono pump, allowing operators to adjust dosing depending on product type and production requirements.

It also includes a 30 litre double jacketed hopper with heating element and thermostatic control, helping maintain optimal product temperature during continuous production.

The 450 model offers a mix flow rate of 120 litres per hour and a maximum flow rate of 450 litres per hour, making it suitable for both artisan and higher volume production environments.

Find out more about the ROKK Ripple pump with Jonny.

 

What Are Inclusions in Gelato and Why Do They Matter?

Inclusions in gelato refer to solid ingredients such as chocolate chips, cookie pieces, nuts and fruit that are added to create texture and variety.

They are an effective way to increase product range without changing base mixes, allowing producers to develop multiple flavour variations quickly and efficiently.

The ROKK Ingredient Feeder is designed for continuous dosing of inclusions, ensuring even distribution throughout the gelato mix.

It offers a dispensing capacity of up to 200 kilograms per hour from its 30 litre hopper and is compatible with continuous freezers producing up to 1500 litres per hour.

The system uses interchangeable pitch augers to handle different ingredient sizes, along with three motors each with inverter speed control driving the auger, pump and blending functions independently. This ensures gentle handling of inclusions and consistent product quality across production.

Find out more about the ROKK Ingredient feeder with Jonny.

 

Why Ripples and Inclusions Drive Gelato Sales?

Ripples and inclusions are not just production techniques. They are important tools for product differentiation and sales growth.

They allow producers to:

• Increase flavour variety without changing base recipes
• Respond quickly to market trends and seasonal demand
• Improve visual appeal in display cabinets
• Create premium positioning at the point of sale
• Encourage impulse purchases and repeat buying

 

See It in Action at Our Open Day

Earlier this year in March we hosted an Experience Day where we demonstrated a range of artisan gelato machines and produced a Cornetto inspired ice cream with stracciatella and nut inclusions using the traditional Cattabriga Effe system.

Our next Experience Day takes place in October and will focus on innovation in continuous ice cream production too. Throughout the day we will demonstrate the ROKK Ripple Pump in action alongside other gelato production equipment.

If you would like to register your interest for the Open Day please leave your details here

 

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If you would like to find out more about our ROKK ice cream machinery range then email sales@machineryworld.com to find out more.

 

Authentic Italian gelato is far more than a frozen dessert. It is the result of precision engineering, craftsmanship, and tradition working together in perfect balance. Behind every scoop lies a batch freezer that plays a decisive role in defining texture, structure, and overall quality.

Whether you choose a vertical batch freezer such as the iconic Iceteam 1927 Effe or a horizontal system like the Multifreeze or Dual Vario Icona. The machine you select directly shapes your final product. Understanding the difference between these systems is essential when deciding how to build or scale a gelato business.

 

Gelato production blends craft and technology

Gelato is not defined by flavour alone. Its quality depends on a precise balance of temperature control, ingredient formulation, air incorporation, and freezing speed. Each of these elements must work in harmony to achieve the smooth, dense texture that distinguishes true Italian gelato from standard ice cream.

While the gelato chef brings creativity and technical understanding to the recipe. It is the machine that ultimately determines how that vision is executed. For this reason, selecting the right batch freezer is one of the most important decisions in any gelato operation, whether artisan or industrial.

 

Vertical Batch Freezers offer Tradition and Visual Experience

Vertical batch freezers from Iceteam 1927 are closely associated with traditional Italian gelato-making methods. They are widely used in artisan gelaterias and front-of-house environments where presentation is just as important as production.

One of the most iconic machines in this category is the Effe, which traces its heritage back to Otello Cattabriga’s original 1927 invention. This machine is known for its distinctive “stir and stick” extraction method. Where the operator manually guides the gelato out of the cylinder. This process allows for precise control over texture and inclusions such as fruit, nuts, or stracciatella. While also creating a highly visual and engaging production experience.

The Effe is particularly valued in environments where customers can watch the gelato being made. It is often used not only for production but also as part of storytelling, branding, and social media engagement.

Alongside this traditional model, modern vertical systems such as Easyfreeze offer a more automated approach. These machines typically combine mixing, pasteurisation, and freezing in a single process, making them ideal for operators who want efficiency and consistency without manual intervention.

 

Horizontal batch freezers deliver efficiency, scale and consistency

Horizontal batch freezers use a front-loading cylindrical design that prioritises output, speed, and operational efficiency. These machines are widely used in commercial gelato production environments where consistency and volume are essential.

A strong example is Dolly’s Desserts, which upgraded production using the Multifreeze 18 Pro, enabling production of up to 18kg per cycle. You can watch the full case study and machine overview here:
👉 Watch Here

Within the Iceteam 1927 range, the Multifreeze series is one of the most established horizontal solutions. The Multifreeze 8 and 12 models provide production capacities of 8kg and 12kg per cycle respectively. While the Pro versions extend this range up to 18kg. These machines are designed with insulated doors, advanced programming systems, and high thermal efficiency to ensure consistent results across every batch.

The Stargel model offers a simpler alternative with an intuitive touchscreen interface and preset production cycles. It is designed for operators who want reliable gelato production without the complexity of advanced programming. Making it ideal for smaller commercial setups or businesses expanding into gelato production.

One of the most advanced innovations in this category is the Dual Vario Icona system, which combines pasteurisation and freezing into a fully integrated workflow. With an integrated transfer between chambers, precise temperature control, and programmable recipes, it significantly streamlines production while maintaining high levels of accuracy and consistency. The dual chambers allows for separate gelato mixes in each chamber enabling an increased production capacity.

 

Our Innovation Day

To truly understand the difference between horizontal and vertical batch freezers, you need to see them working in real time.

At our upcoming Innovation Day, we will be demonstrating a range of gelato machines including both vertical and horizontal systems. This is a hands-on opportunity to see how texture develops, how cycles differ, and how each machine performs under real production conditions.

Whether you are an artisan gelato maker or a commercial producer, this event is designed to help you make a more informed investment decision.

👉 Register your interest here

 

Choosing the Right System for Your Business

The decision between horizontal and vertical batch freezers ultimately depends on your production goals and business model.

Vertical machines are best suited to artisan gelato makers who value tradition, visual presentation, and hands-on control. They excel in environments where customer experience and craftsmanship are central to the brand.

Horizontal machines, on the other hand, are designed for efficiency, scalability, and high-volume output. They are ideal for commercial kitchens, multi-site operations, and businesses that require consistent production with minimal manual intervention.

 

So, what is the art of gelato?

Gelato is the result of a partnership between chef and machine, but it is the machine that defines how that craft is expressed. Choosing between vertical and horizontal batch freezers is not just a technical decision, but a strategic one that shapes workflow, production capacity, and customer experience.

At Machinery World, we supply a wide range of new and used gelato equipment tailored to both artisan and commercial needs. Whether you are starting a gelato concept or scaling production, we can help you find the right solution.

Contact us at sales@machineryworld.com.

 

 

Why automation is transforming ice cream production

As the temperature rises and summer approaches, the demand for ice cream surges around the world, with consumers looking for that refreshing sweet treat in the sunshine. For ice cream manufacturers, this seasonal spike means production lines need to work faster, smarter and more efficiently than ever before.

 

One of the biggest trends transforming the industry is automation in ice cream filling and packaging. Automated ice cream filling machines are helping manufacturers increase efficiency, reduce waste, and maintain consistent product quality across large production runs.

 

The global ice cream market continues to grow rapidly, with demand driven by new flavours, premium products and artisan-style desserts. Across the industry, from small artisan gelato producers to large-scale supermarket brands, manufacturers need equipment that can deliver both creativity and consistency at scale.

 

Introducing the ROKK N5 Robotic Ice Cream Filler

At ROKK Processing, part of the Machinery World Group, we’ve developed a solution designed specifically for modern production lines, the ROKK N5 Robotic ice cream filler. Our latest innovation holds the ICA award for ‘Best New Product/Equipment’ from the ICA Show 2026.

 

The ROKK N5 Robot combines innovation and engineering efficiency to improve filling precision and optimise profitability. Automation is also helping ice cream brands deliver more creative and visually appealing products. From perfectly layered ripple tubs to artisan-style gelato cups with decorative patterns, presentation has become an important part of the ice cream experience for consumers. Automated filling technology allows manufacturers to recreate these designs consistently at scale, combining creativity with industrial efficiency.

 

Technical specifications of the ROKK N5 Robot

The ROKK N5 Robot can be tailored to suit a wide range of production line requirements, with flexible system options supporting production rates of up to 3,000 litres per hour. The system is available with fully enclosed safety guarding to support high health and safety standards in modern manufacturing environments.

 

Operation is managed through a Siemens HMI interface, featuring both pre-programmed and customisable decorative filling patterns. This allows manufacturers to keep up with evolving consumer trends while delivering visually appealing ice cream and gelato products consistently at scale.

 

Designed with efficiency in mind, the N5 consumes just 2.2 kW of energy, making it a highly energy-efficient addition to any ice cream production line while remaining simple to install and operate. Its IP67-rated robotic arm allows for hassle-free and thorough cleaning, supporting hygienic production environments.

 

Adjustable Napoli settings provide flexible filling options, enabling manufacturers to create a variety of decorative finishes and product styles. With its combination of precision, efficiency, and creative flexibility, the ROKK N5 Robot is designed to help manufacturers meet the demands of the busy summer ice cream season.

 

Check out our latest walk-through video to learn more about the Robot.

 

ROKK Processing also offers a range of industrial ice cream filling machines designed to suit different production line sizes and output requirements.

 

ROKK Rotary Fillers: RR 3800 and RR 2000

The ROKK RR 3800 Rotary Filler is designed for efficient and consistent ice cream filling, with the capacity to fill up to 3,800 units per row every hour. With adjustable volume capacities between 50 ml to 1 litre, the machine can be tailored to suit a variety of ice cream tub sizes and production requirements.

 

Built to be strong, efficient and compact, the RR 3800 is a versatile addition to many production lines. The machine can also be fitted with specialised nozzles designed for ripples, inclusions and colour separation, allowing manufacturers to create visually distinctive ice cream products.

 

Another rotary filler in the range is the RR 2000, which offers similar versatility with a production capacity of 2,000 units per row every hour. Alternatively, it can operate in a high-volume mode with a maximum fill volume of up to 5 litres.

 

The RR 2000 is particularly well-suited to manufacturers offering a broader range of ice cream products, delivering reliability, flexibility and consistent performance within a single system.

 

High-Capacity Production with the RL 12000 Linear Filler

For larger-scale operations, the ROKK RL 12000, a linear filler, provides a high-output solution for filling cups, tubs and cones. Designed for fast-moving production environments, this machine integrates easily into high-capacity ice cream production lines.

 

With a maximum capacity of 3,000 pieces per hour per row, the RL 12000 can produce up to 12,000 units every hour when operating across all four rows. This level of output makes it an ideal solution for manufacturers preparing for the busy ice cream season.

 

Why Automation Matters for Ice Cream Manufacturers

As demand for ice cream rises this summer, automation can help manufacturers scale production while maintaining product quality and consistency.

 

Whether you are looking for a robotic ice cream filling solution, a rotary filler, or used ice cream machinery, our team can help you find the right equipment for your production line.

 

Explore our latest machinery or contact our team to discuss the best solution for your ice cream production line.