H10014M Floor-Standing Ice Cream Maker

Professional floor-standing horizontal batch freezer with automatic extraction

H10014M is the professional floor-standing horizontal batch freezer in the STAF59 SmartGel range, designed for laboratories working with very high volumes and needing a machine capable of supporting substantial production with continuity and reliability. With an hourly output of 80 kg / 100 L and a batch size of 4.5 to 20 L, it represents the highest level among the electromechanical SmartGel M models.

Its value lies in the way it handles production scale. When volumes become truly high, a powerful machine alone is not enough: what is needed is a machine that can sustain the pace, maintain an orderly workflow and fit into an already established production structure. The horizontal configuration, automatic extraction and inverter technology support precisely this, providing greater continuity and practicality. Water condensation confirms its positioning in the upper segment of the range.

H10014M is therefore the SmartGel M to consider when the laboratory requires a machine that is not simply large, but genuinely capable of supporting high and continuous production.

Why choose H10014M

• 100 L/h production
• Horizontal batch freezer with automatic extraction
• Inverter technology
• Ideal for high and continuous production volumes
• High positioning within the SmartGel M range

Who it is suitable for

H10014M is suitable for those looking for:

• a horizontal batch freezer for very high production volumes
• a floor-standing machine for structured laboratories
• a solution capable of sustaining large, continuous batches
• a high-end SmartGel for gelato, sorbets and granitas
• a machine designed to be central to production

FAQ

What is the production capacity of H10014M?

It has an hourly output of 80 kg / 100 L and a batch size of 4.5 to 20 L.

When does a 100 L/h machine really make sense?

When the laboratory already works with very high volumes and needs a machine capable of sustaining that level with genuine continuity.

Why is power not the only factor in high-volume production?

Because in addition to power, consistency, orderly workflow and a machine capable of managing each cycle effectively are essential.

Are artisanal gelato and high production scale contradictory?

No. The difference lies in how the process is managed: a more structured machine helps the laboratory maintain quality and continuity even as volumes increase.