FAQs
- All
- General FAQs
- Health and Safety
- Installation, training and support
- Prices, fuel consumption and efficiency
- Production, processing and yield
- Range and models
Energy consumption depends on the model, capacity and type of processing. The electronic control system adapts operation to actual production requirements, helping to optimise energy consumption; detailed data can be found in the technical data sheets for each model.
Yes. STAF59 — Staff Ice System provides technical assistance and after-sales support to assist customers throughout the machine’s entire lifespan, from installation to maintenance.
Air-cooled condensation systems dissipate heat via ventilation and are generally easier to install, as they do not require a water connection. Water-cooled condensation systems are more suitable for hot environments or intensive production, as they maintain more stable performance. The choice depends on the conditions in the laboratory and the pace of work.
The space required depends on the model and version – whether it is a benchtop or floor-standing unit. Benchtop models are compact and suitable even for small laboratories, whilst floor-standing models require more space. For an accurate assessment, please refer to the dimensions specified in the technical data sheet for your chosen model.
STAF59 machines are designed with a simple and intuitive interface, intended to be easy to use even for less experienced ice-cream makers. The Staff Ice System team also provides customers with start-up support, so they can begin working correctly and effectively right from the start.
Yes. STAF59 machines are designed in accordance with HACCP protocols: the parts that come into contact with the mixture are made of stainless steel and non-toxic materials, and are accessible and removable for thorough cleaning, whilst precise temperature control ensures the safety of every preparation.
Yes. Combined machines and ice-cream churns of the right size allow you to process even small quantities, which is useful for handling multiple flavours, dealing with quiet days or producing ice cream ‘on demand’ without creating surpluses, whilst maintaining consistent quality.
With the STAF59 machines, you can make artisan ice cream, sorbets, granitas, creams and bases using pasteurised mixes. The SMARTMIX combination machines and PASTOMIXER pasteurisers further expand your processing options thanks to their precise control of heating and cooling.
A churning cycle lasts on average between 8 and 15 minutes, depending on the model, the quantity of mixture and the type of product. The latest generation of ice cream makers automatically signal when the ice cream is ready, reducing downtime and ensuring consistent quality with every cycle.
The main difference lies in installation and capacity. Bench-top machines are compact, sit on a worktop and are suitable for workshops with limited space; floor-standing machines, which are often on wheels, offer greater production capacity and more flexibility in terms of positioning. The choice depends on the space available and production volumes.
STAF59 — Staff Ice System manufactures professional equipment for artisan ice cream production: SMARTGEL horizontal ice cream churns, MASTERGEL vertical ice cream churns, SMARTMIX combination machines and PASTOMIXER pasteurisers. Each product line is designed to meet a specific production requirement, from churning the ice cream to pasteurising the mixture.
It depends on the volumes and the space available. The combined machine (SMARTMIX) is ideal for those with limited space, who want a lower initial investment and can produce one flavour at a time with flexibility. The separate machines (PASTOMIXER + SMARTGEL or MASTERGEL) are ideal for those with higher volumes who want to allow the bases to mature to create a more structured ice cream.
The cost varies depending on the type of machine, its production capacity and its configuration (countertop or floor-standing, air-cooled or water-cooled). To receive a personalised quote tailored to the needs of your ice-cream parlour, please complete the enquiry form.
Pasteurisation reduces the bacterial count in the mixture through a controlled heat treatment, eliminating potentially harmful microorganisms. This is the process that makes the ice cream safe to eat and extends its shelf life, as well as improving its texture.
Yes. The parts that come into contact with the product are made of stainless steel and designed to be quickly dismantled and sanitised, thereby reducing machine downtime and ensuring high standards of hygiene between processing runs.
The ice cream comes out of the churn at a temperature of around -8°C / -10°C (the ‘extraction temperature’), which gives it the creamy, spreadable texture typical of artisan ice cream. After extraction, it is transferred to a blast chiller or directly to the display cabinet.
The PASTOMIXER is the STAF59 pasteuriser, which heats, mixes and cools the ice cream base. A separate pasteuriser is ideal for those producing medium to high volumes who wish to allow the bases to mature before churning, resulting in ice cream with a more structured, stable texture and better air incorporation.
The choice depends on production volumes, available space and the type of product. For ice cream parlours with high volumes and creamy ice cream, the SMARTGEL horizontal soft-serve machine is the standard choice; for open-plan production areas or sorbets, the MASTERGEL vertical machine; and for limited space and a modest investment, the SMARTMIX combination machine. Fill in the enquiry form for a personalised consultation.
SMARTGEL is the range of horizontal ice cream makers, designed to produce creamy ice cream quickly. MASTERGEL is the range of vertical ice cream makers, featuring a visible mixing process and a denser texture, making it excellent for sorbets. SMARTMIX is the combined machine that brings together pasteurisation and churning in a single unit, ideal for compact production facilities.
Overrun refers to the amount of air incorporated into the mixture during churning, expressed as a percentage increase in volume. A controlled overrun makes the ice cream softer and easier to scoop; too much air reduces its structure and flavour. Professional ice cream makers allow you to control the amount of air incorporated to achieve the desired consistency.
The professional ice-cream maker has a powerful, self-contained refrigeration system that freezes the mixture in a matter of minutes whilst incorporating air in a controlled manner, ensuring consistent quality and repeatable results. The domestic ice-cream maker cools slowly using a pre-frozen bowl or a small compressor, taking a long time and producing yields unsuitable for professional sale.
To produce artisan ice cream, you essentially need a pasteuriser and an ice cream maker, or a single combined machine that incorporates both, alongside a blast chiller and a display cabinet for storage and presentation. STAF59 covers the production phase with PASTOMIXER pasteurisers, SMARTGEL horizontal and MASTERGEL vertical soft-serve machines, and SMARTMIX combined machines.
In the separate cycle, the pasteuriser and the soft-serve machine are two separate machines: the base is pasteurised and left to mature before being churned, resulting in a more structured and stable ice cream. In the combined cycle, a single machine pasteurises and churns in sequence using rapid thermal shock: it is faster, more compact and also suitable for small-scale ‘on-demand’ production.
The combined machine is a single unit that combines a pasteuriser and an ice-cream maker: it pasteurises the mixture and then churns it without the need for transfer, taking up less space than two separate machines. It is the ideal solution for compact production facilities and for those seeking a lower initial investment, whilst retaining complete control over the process (SMARTMIX range).
Pasteurisation serves to make the mixture safe from a hygiene perspective and improve its quality. The heat kills off microorganisms, whilst the heating process completely dissolves the sugars, activates the stabilisers and disperses the fats: the ice cream is thus creamier, more stable and has a longer shelf life.
The pasteuriser is the machine that carries out the heat treatment of the mixture: it heats it (typically to between 65°C and 85°C) and then cools it rapidly to around 4°C. This serves to reduce the bacterial load, dissolve sugars, hydrate stabilisers and emulsify fats, ensuring a safe, homogeneous base that remains stable over time (PASTOMIXER range).
The main difference lies in the position of the churning cylinder. The horizontal churning machine has a horizontally enclosed cylinder, incorporates more air and produces a creamy, light ice cream quickly: this is the standard for modern ice cream parlours (SMARTGEL range). The vertical churning machine has a vertically open cylinder, incorporates less air and produces a denser texture, ideal for sorbets and in-view preparation (MASTERGEL range).
The ice-cream maker is the machine that transforms the liquid mixture into artisan ice cream: it cools it rapidly whilst stirring it continuously, incorporating air and preventing the formation of ice crystals. The result is a smooth, even and spreadable cream, ready for the display case. It is the centrepiece of every ice-cream parlour.
