Pronto Frost is run by someone who has been through every stage of the craft, and by the professionals who inspect every machine alongside him.
I've sold gelato. I've made it. I learned the craft in Bologna, studied it as an engineer and learned the cold as a refrigeration technician. Now I choose for you the machines I'd put in my own lab.
— Eduard, founder of Pronto Frost
It all started on the other side of the counter, scoop in hand. Selling gelato teaches you things no book does: people come back for taste, not advertising; a flavour that melts too fast in the heat costs you customers; and the seven o'clock portion has to be as good as the first one of the morning. That's where I first saw how much depends on what happens in the lab behind.
What I took from itCustomers notice the difference straight away.
Selling wasn't enough. I wanted to know why one recipe comes out creamy and another icy, why the same base behaves differently in another machine. So I moved into the lab: I weighed, balanced sugars and fats, ruined batches and started over. And I learned what any experienced gelato maker will tell you: a good machine does half the job.
What I took from itThe machine makes half the gelato.
When I felt I wanted to go further, I went where the craft is taught on the very machines we sell today: the Carpigiani gelato school in Bologna. I worked with people who have done this all their lives and came away with a new respect for precision, and a habit I still have: measure first, conclude later.
What I took from itMeasure first, conclude later.
Back home, I chose Food Engineering. I wanted to move from “that's how it's done” to “why it's done that way”: what happens to the mix in the cylinder, hygiene, food safety, processes. What stays theory for many became the way I look at every machine.
What I took from itFrom “how” to “why”.
A gelato machine is, at heart, a very well-made refrigeration machine. So I learned the refrigeration trade too: pressures, compressors, refrigerants, leaks. It's the part most sellers can't check, and exactly the part that decides how long a machine lives.
What I took from itThe heart of a machine is its refrigeration circuit.
Today I'm a food industry engineer, a refrigeration technician and a demonstrator-consultant gelato technologist at PreGel. I walk into all kinds of labs, from small neighbourhood gelato shops to large production sites, and work on every kind of machine. Every day I see what separates a lab that runs well from one that struggles.
What I took from itI see every day what works and what doesn't.
All of this became Pronto Frost. I bring in machines from Italy I'd put in my own lab, we check them part by part with our refrigeration technicians, and I tell you everything: what we found, what we replaced, nothing hidden. Then we come to you and run the first production together. Because a machine isn't sold when it leaves the warehouse, but when the first good gelato comes out in your lab.
What I took from itIt's only sold when the first good gelato comes out.
Pick a lens and see what each one looks for when we inspect a machine.
No machine goes through just one pair of hands. Hover over each card.
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.
I choose every machine as if it were going into my own lab.
Every defect found is in the photos and the text. Every replaced part is listed.
From the buttons to the spout, with a real batch.
Start-up at your place, your first production together and a technologist's advice afterwards.
