The "Capsule Gelato Machine" is designed as professional appliance for commercial use. It offers customizable machine bodies in different materials to match various business styles, enhancing interior aesthetics.
The design process redefines human-machine interaction, enhancing visual engagement during operation. Collaborating with a professional engineering team led to innovative mechanical layouts, meeting distinct operational needs. This product harmoniously blends aesthetics, functionality, and production feasibility.
Italian Gelato, not ice cream. Premium Italian gelato is usually freshly made and sold on the same day in stores. When frozen at low temperatures, it becomes hard and loses its creamy texture.
A new approach involves centralized production and distribution of gelato. It's frozen in capsule form for convenient storage and transportation. Through a cold chain logistics system, it's delivered to sales points, and its original texture is regained using specialized gelato machines before being sold.
High-quality Italian gelato has a lower air content and doesn't contain heavy cream. When completely frozen, it becomes very hard. To restore its creamy texture, it requires pressure applied using specially designed equipment (with a 1.2-ton thrust).
Advantages of the new approach:
‧ Extends the shelf life of gelato.
‧ The increase in the number of sales points can still maintain consistent and stable quality (centralized kitchen model).
‧ Capsule gelato machines at sales points replace the need for a full kitchen setup.
‧ Sales personnel at the points only need training to operate the gelato machines, without the need for understanding the gelato production process.
‧ Food safety and hygiene are easier to maintain, as sales points without kitchens can more easily uphold environmental cleanliness.
‧ The increase in the number of sales points can still maintain consistent and stable quality (centralized kitchen model).
‧ Capsule gelato machines at sales points replace the need for a full kitchen setup.
‧ Sales personnel at the points only need training to operate the gelato machines, without the need for understanding the gelato production process.
‧ Food safety and hygiene are easier to maintain, as sales points without kitchens can more easily uphold environmental cleanliness.
