Nemox Gelato 5K CREA NTC i-Green ice cream maker

Why the Nemox Gelato 5K CREA NTC fits your business

If you have already looked at the Gelato Chef or the Touch models and were left wanting more, the Gelato 5K CREA NTC is the natural step up. It is the ice cream maker I recommend when a business needs real, consistent output without yet moving into front-extraction machines. Five kilos per hour may sound modest on paper, but in practice that is 60-70 tubs of artisan ice cream a day working at a steady pace. For a restaurant with a serious dessert menu, a small ice cream parlour or a growing production kitchen, it is exactly what you need.

What sets the CREA NTC apart from the range below is not just output: it is the electronic paddle-speed control, the 4+4 preset programmes and a gravity drainage system that makes extraction far easier. Here you are already working with a genuinely professional tool.

Real output and timings

The bowl has a capacity of 3.2 litres, and each cycle produces around 1.25 kg of ice cream (1.75 litres) in 12-15 minutes. That gives you an hourly output of about 5 kg (7 litres) working continuously. My tip: load between 1 and 1.2 kg of mix per batch to leave room for air to be incorporated. The ice cream needs that space to gain creaminess.

If you add the containment ring with deflector (optional accessory), you can put in up to 1.5 kg per cycle (2.1 litres), which is ideal when you have a large order and need to produce more per batch.

4+4 programmes: ways to use them

This is where the CREA NTC stands out. You have 4 automatic and 4 manual programmes, covering practically any preparation:

Automatic programmes:

• Creamy ice cream: the star programme. The machine manages temperature, speed and timings. Add the mix and forget about it.
• Sorbet: adjusts the paddle speed and freezing point for preparations without dairy fat.
• Granita: a shorter cycle with a more crystalline texture. Perfect for fruit or coffee granitas.
• Storage: keeps the ice cream at serving temperature without continuing to churn. Ideal for continuous service.

Manual programmes:

• Temperature control: you decide the exact freezing point. Essential for recipes with alcohol or special sugars.
• Speed control: you adjust the paddle RPM to achieve more or less overrun.
• Combined: simultaneous control of temperature and speed. For those who want to experiment.
• Cooling only: the machine cools without churning. Useful for pre-cooling the bowl or for preparations that only need cooling.

Day to day, 80% of the time you will use the automatic programmes. But when you need to fine-tune a new recipe or work with tricky ingredients, the manual ones are a safety net.

Materials and hygiene

The body is stainless steel, the standard in professional kitchens. The bowl is also stainless steel and comes out for cleaning. The mixing paddles are stainless steel, more durable and hard-wearing than the plastic ones on the lower models. The power cable is removable, which makes cleaning the work area easier.

The gravity drainage is a detail you will really appreciate: when the cycle ends, you tilt the bowl and the ice cream comes out on its own. No scraping away with spatulas. Between batches, a quick clean with warm water and it is ready for the next flavour.

Tips for use

• Cold mix: the colder the base goes in, the better the result and the shorter the cycle. Leave it in the fridge for at least 4 hours beforehand, ideally overnight.
• Do not overload: stick to the maximum of 1.25 kg per batch (without the ring). The ice cream needs room to take in air and gain volume.
• Clean immediately: as soon as you remove the ice cream, clean the bowl and paddles. Do not let the mix dry on.
• Ventilation: cooling is by air, so leave at least 15 cm clear around the machine. Do not box it in against the wall.
• Back-to-back batches: you can run cycles one after another with no problem. The machine is designed for continuous production.
• Maturing: for the best texture, leave the mix to mature for 12-24 hours in the fridge before churning. You can taste the difference.

i-Green technology

The Gelato 5K CREA NTC uses R290 refrigerant (propane), which Nemox calls i-Green technology. In practice, this means a gas with a global warming potential (GWP) of just 3, compared with 1400+ for conventional refrigerant gases. As well as being far kinder to the environment, R290 is more energy-efficient. The machine uses 500 W, which is very reasonable for its production capacity.

Key features

• Bowl capacity: 3.2 litres
• Output per cycle: 1.25 kg (1.75 L) in 12-15 minutes
• Hourly output: 5 kg/h (7 L/h)
• Programmes: 4 automatic + 4 manual
• Power: 500 W
• Paddle speed: 65 RPM (electronic control)
• Refrigerant: R290 (i-Green)
• Cooling: air
• Material: stainless steel
• Dimensions: 465 x 480 x 395 mm
• Net weight: 33.3 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: 8024872190661) — Lets you increase the load to 1.5 kg per cycle. Highly recommended if you need to maximise output.
• Magnetic spatula holder (EAN: 8024872907080) — Fixes to the machine and keeps the spatula always to hand. A small detail you will appreciate day to day.

Who it is and isn't for

I do recommend it if:

• You need to produce between 5 and 20 kg of ice cream a day with artisan quality.
• You want real control over the process: programmes, speed, temperature.
• You are looking for a step up from the Gelato Chef or Touch without jumping to front-extraction machines.
• Your business is a restaurant, small ice cream parlour, production kitchen, patisserie or caterer.
• You value Italian manufacturing and a brand with more than 40 years in the sector.

I don't recommend it if:

• You regularly need output above 25-30 kg a day. Look at the Gelato 12K.
• You want automated front extraction. The CREA NTC empties by gravity.
• Your budget is very tight. In that case, the Chef line can cover your needs at a lower cost.

Frequently asked questions

How much ice cream can I produce a day?

Working a normal day (6-8 hours with breaks for cleaning), between 25 and 35 kg without pushing the machine. For most small and medium businesses, more than enough.

Does it need special installation?

No. A standard 220V socket and a stable surface. Just make sure to leave ventilation around it.

What is the difference between the NTC model and the older SC?

The NTC uses R290 refrigerant (i-Green), which is more efficient and eco-friendly. It also includes improvements to the electronic paddle control and optimisations to the cooling system.

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

Yes, it has specific programmes for each preparation. Sorbets and granitas come out especially well thanks to the paddle-speed control.

Is the containment ring necessary?

It is not essential, but if you produce a lot of volume it is worth it. It increases the load by 20% per cycle and the deflector prevents splashing.

How much noise does it make?

It is a professional machine with a compressor, so it is not silent, but the level is perfectly acceptable for a professional kitchen. Quieter than most catering equipment.