Every machine goes through the same protocol, in the same order. Everything we measure, find and replace appears on its page.
Tap the numbers to see what we check in each zone, with which tools, and what ends up on the machine's page.
“Works perfectly” says nothing. A report with measured values says everything. Every machine has its own, on its stock page.
| Measurement | Value | Reference | |
|---|---|---|---|
| Supply voltage | 398 V | 400 V ± 10% | ✓ |
| Insulation resistance | > 100 MΩ | min. 1 MΩ | ✓ |
| Compressor current, under load | 6,8 A | below rated | ✓ |
| Dasher motor current | 3,1 A | below rated | ✓ |
| Cylinder probe vs. reference | ± 0,3 °C | max. ± 1 °C | ✓ |
| Batch time, 4 kg mix | 9 min 40 s | in line with model | ✓ |
| Product at extraction | -8 °C | correct texture | ✓ |
Scraper blades (original) · Door gasket and shaft seals (original) · Drive belt (compatible)
After inspection we decide what to replace. Every part is listed on the machine's page, with the reason.
On the machine's page under “Parts replaced”: the part, why, and whether it's original or compatible. The same goes into the inspection report.
We don't paint over scratches to hide them. We don't call a grade B machine “like new”. We don't sell anything that failed the production test.
A real, timed batch. Texture and temperature at extraction.
A full cycle at 65 and 85 °C, then cooling to +4 °C and holding.
24 hours running: temperature in each zone, evenness between pans, defrost.
Each bowl to granita consistency, the taps and the adjustment.
Every machine goes through the refrigeration technicians' hands and the production test before it reaches you.
Refrigeration circuit, compressor, pressures, leak tightness
Hover me ↻Professionals I work with on every machine. They read the gauges, look for leaks and decide whether the machine's heart has good years ahead. What doesn't pass them doesn't make it into stock.
Food industry engineer and gelato technologist
Hover me ↻I pick the machines in Italy, coordinate the inspection, run the production test and sign the report. If the first portion isn't right, the machine doesn't leave.
Your first production, in your lab
Hover me ↻We install the machine together, make the first batch with your mix and walk you through the programs and sanitising. This is where the best part begins: your gelato.
The grade only describes appearance. All work the same: perfectly, or we don't sell them.
At most fine marks, visible up close. Straight panels, spotless steel.
Scratches, small dents or fading. All marked on the photos.
Obvious signs of use. The best pick when price matters most.
