H607M Floor-Standing Ice Cream Maker

Professional floor-standing horizontal batch freezer with automatic extraction

H607M is the professional floor-standing horizontal batch freezer in the STAF59 SmartGel range, designed for laboratories that now need a substantial machine capable of supporting serious volumes and a continuous working pace. With an hourly output of 48 kg / 60 L and a batch size of 3 to 10 L, H607M clearly enters a more structured segment of the range.

Here, the role of the machine in the laboratory changes. H607M is no longer simply a compact solution that is easy to integrate: it becomes a stable part of production. The horizontal structure helps maintain practicality during processing and extraction, while automatic extraction and inverter technology support a more orderly workflow when cycles begin to have a real impact on daily organisation. Availability with air, water or mixed condensation confirms its professional vocation and adaptability to different environments.

H607M is the right choice for those who have moved beyond the smaller machines and are looking for a SmartGel capable of supporting more substantial production with solidity, continuity and operational practicality.

Why choose H607M

• 60 L/h production range
• Horizontal batch freezer with automatic extraction
• Inverter technology
• Suitable for laboratories with more demanding production rhythms
• Flexible installation: air, water or mixed condensation

Who it is suitable for

H607M is suitable for those looking for:

• a horizontal batch freezer for more substantial production
• a structured floor-standing machine
• a solution for gelato, sorbets and granitas with continuous operation
• greater operational continuity than smaller models
• a SmartGel that is already central to laboratory organisation

FAQ

What is the production capacity of H607M?

It has an hourly output of 48 kg / 60 L and a batch size of 3 to 10 L.

When does a machine become truly “central” to the laboratory?

When it is no longer used only for a few cycles, but becomes a stable part of the daily production flow.

Why does operational continuity matter on larger machines?

Because as volumes increase, every slowdown or disruption in the cycle has a greater impact on the entire workflow.

Do sorbets and granitas require a different machine from gelato?

Not necessarily, but they do require a machine capable of handling different product structures and behaviours effectively.