The twice-patented La Ghiacciola GS1000 is the upgraded version of the GS100 invented in Italy in 2004 by Vincenzo Sottile. La Ghiacciola is the only automatic machine for making artisanal stick ice-cream, sorbets, and ice lollies. The closed-circuit thermodynamics allows La Ghiacciola GS1000 to make up to 1000 pieces/day, continuously and uninterruptedly 24/24, with low energy consumption in compliance with the sanitary and safety standards in force.
La Ghiacciola is designed and manu- factured to provide a valid alternative to the industrial ice-cream bars.
La Ghiacciola allows you to make creamy, high-quality ice cream using just a few natural ingredients with no need of air insufflation. The technique applied, which exploits the basic physical principle of the product (i.e. flash freezing of the mixture) ensures the quality of the product.
To find out more about this and the quality of the ice-cream, please visit the Ice-Cream “Production of artisanal ice cream on a stick” section.