Nemox Gelato 10K CREA NTC i-Green ice cream maker

Why the Nemox Gelato 10K CREA NTC fits your business

If you already know the Gelato 5K CREA and it left you wanting more, the Gelato 10K CREA NTC is exactly what you're looking for. It's the big sister, and when I say big I mean it: double the output, a 6-litre bowl, twin paddle speed (60-120 rpm) and a weight and solidity you notice from the very first moment. This is the most powerful benchtop ice cream maker in the whole CREA range, and for me it's the definitive step before moving up to floor-standing front-extraction machines.

Ten kilos an hour is more than 100 tubs of artisan ice cream a day working at a professional pace. For a growing ice cream shop, a restaurant with a serious dessert menu, a workshop that needs volume or a caterer with demand peaks, the 10K gives you that capacity without taking up half a square metre of floor. It's still benchtop, still plug & play, but it produces like a machine in another league.

Real output and timings

The bowl has a total capacity of 6 litres, and in each cycle you turn out approximately 2 kg of ice cream (2.8 litres) in 12-15 minutes. That gives you an hourly output of 10 kg (14 litres) working continuously. My advice: load between 1.8 and 2 kg of mix per batch to leave room for air to be worked in. The ice cream needs that space to gain creaminess and volume.

If you add the containment ring with deflector (optional accessory), you can go up to 2.5 kg per cycle (3.5 litres). That's a significant difference when you have a large order or need to turn out a new flavour in quantity for the weekend.

Compared with the 5K CREA: practically double the output with similar cycle times. The difference isn't only the bigger bowl, but also the greater compressor power (650 W versus 500 W) and the variable paddle-speed control that lets you adapt the process to each preparation.

4+4 programmes: modes of use

The 10K CREA NTC keeps the system of 4 automatic and 4 manual programmes that already works so well on the 5K, but here with more power and more room to manoeuvre:

Automatic programmes:

• Creamy ice cream: the programme you'll use most. The machine manages temperature, speed and timings. You add the mix and get on with something else.
• Sorbet: adjusts paddle speed and freezing point for preparations without dairy fat. Fruit sorbets come out with an impeccable texture.
• Granita: a shorter cycle with a more crystalline texture. Perfect for fruit, coffee or cocktail granitas.
• Storage: keeps the ice cream at serving temperature without continuing to churn. Ideal if you produce in the morning and serve at midday.

Manual programmes:

• Temperature control: you decide the exact freezing point. Essential for recipes with alcohol or special sugars.
• Speed control: you adjust the rpm between 60 and 120 to achieve more or less overrun. A huge advantage of the 10K over the 5K, which works at a fixed speed.
• Combined: simultaneous control of temperature and speed. For those who want to experiment with advanced textures.
• Chill only: the machine cools without churning. Useful for pre-chilling the bowl or for preparations that just need quick cooling.

The twin speed (60-120 rpm) is one of the key advantages of the 10K. At 60 rpm you get a denser ice cream with less air; at 120 rpm, creamier and lighter. That flexibility makes all the difference when you work with very different recipes: a 70% chocolate ice cream is not the same as a mango sorbet.

Materials and hygiene

The entire body is made from stainless steel, as are the bowl and the mixing paddles. The whole assembly that comes into contact with the product is designed for a professional kitchen: hard-wearing, easy to clean, with no nooks where dirt can build up.

Gravity drainage makes removing the ice cream enormously easier: you tilt the bowl and it comes out on its own. Between batches, warm water, a quick wipe and it's ready for the next flavour. The power cable is removable, which makes it easier to move the machine to clean the work area.

At 56 kg net, the 10K is a serious machine. It doesn't move or vibrate during operation, but bear in mind that you need a solid, well-levelled work surface.

Tips for use

• Nice and cold mix: the colder the base goes in, the better the result and the shorter the cycle. At least 4 hours in the fridge, ideally overnight. With the 10K this matters even more because of the volume of each batch.
• Don't overload it: stick to 2 kg per batch (without the ring). It can be tempting to add more when you see the 6L bowl, but the ice cream needs room to take in air.
• Speed to suit the recipe: use 60 rpm for dense ice creams (chocolate, nuts) and 120 rpm for sorbets and light ice creams. The difference in texture is noticeable.
• Ventilation: cooling is by air, so leave at least 15 cm clear around the machine. With 650 W of power, it needs to breathe.
• Back-to-back batches: you can run cycles one after another with no problem. The machine is designed for continuous production.
• Ageing: for the best texture, let the mix age for 12-24 hours in the fridge before churning. With the 10K the difference is especially noticeable in large batches.
• Clean straight away: as soon as you remove the ice cream, clean the bowl and paddles. Don't let the mix dry: it's easier to clean while warm than to scrape later.

i-Green technology

The Gelato 10K CREA NTC uses R290 refrigerant (propane), the technology Nemox calls i-Green. It's a gas with a global warming potential (GWP) of just 3, compared with the 1,400+ of conventional refrigerants. As well as being more environmentally friendly, R290 is more energy efficient: the machine consumes 650 W, which for an output of 10 kg/h is very low consumption.

European regulations are increasingly pushing towards low-GWP gases, so buying a machine with R290 today also means making sure you comply with the rules of the coming years without any surprises.

Key features

• Bowl capacity: 6 litres
• Output per cycle: 2 kg (2.8 L) in 12-15 minutes
• Hourly output: 10 kg/h (14 L/h)
• Programmes: 4 automatic + 4 manual
• Power: 650 W
• Paddle speed: 60-120 rpm (electronic control)
• Refrigerant: R290 (i-Green)
• Cooling: air-cooled
• Material: stainless steel
• Dimensions: 505 x 525 x 565 mm
• Net weight: 56 kg
• Power supply: 220-240V / 1 / 50 Hz
• Drainage: gravity
• Certification: CE
• Made in: Italy

Included and optional accessories

Included:

• Stainless steel mixing paddles
• Removable power cable

Optional accessories:

• Containment ring with deflector (EAN: 8024872190678) — Increases the load to 2.5 kg per cycle (3.5 L). If you produce in volume, this accessory pays for itself in a week. The deflector also prevents splashing and keeps the work area clean.
• Magnetic spatula holder (EAN: 8024872907080) — Attaches magnetically to the machine and keeps the spatula always to hand. A small detail that's enormously appreciated day to day.

Who it's for and who it isn't

I do recommend it if:

• You need to produce between 10 and 50 kg of ice cream a day with consistent artisan quality.
• You already have experience with ice cream makers and need to step up production without switching to floor-standing machines.
• You want full control: automatic programmes for day-to-day, manual ones for experimenting, and variable speed to adapt each recipe.
• Your business is a growing ice cream shop, a restaurant with a serious ice cream menu, a workshop, a high-volume patisserie or a professional caterer.
• You value Italian manufacturing, genuine stainless steel and a brand with more than 40 years in the sector.

I don't recommend it if:

• You regularly need output above 50-60 kg a day. Look at the Gelato 12K or go straight to front-extraction machines.
• You want automated front extraction. The 10K CREA empties by gravity.
• Your budget is tighter and 5 kg/h is enough for you. The 5K CREA does the same job at half the price.
• You don't have a work surface that can take 56 kg of machine plus the vibrations of the compressor.

Frequently asked questions

How much ice cream can I produce a day?

Working a normal day (6-8 hours with cleaning breaks), between 50 and 70 kg without pushing the machine. For most ice cream shops and restaurants, that's more than enough output.

What's the difference from the Gelato 5K CREA?

A 6L bowl versus 3.2L, double the output (10 kg/h vs 5 kg/h), greater power (650 W vs 500 W) and variable paddle speed (60-120 rpm vs fixed speed). It's the same philosophy, but designed for serious production.

Does it need special installation?

No. A standard 220V socket and a stable surface that can bear the weight. Just make sure you leave ventilation around it.

Can I make sorbets and granitas as well as ice cream?

Yes, it has specific programmes for each preparation. With variable speed control, sorbets and granitas come out with a perfect texture.

Is the containment ring necessary?

It's not essential to start with, but if you produce high volume I recommend it without hesitation. It increases the load by 25% per cycle and the deflector prevents splashing.

Is the step up from the 5K CREA worth it?

If your regular output exceeds 15-20 kg a day and you need more flexibility in paddle speed, yes. The 10K gives you room to grow for years.