Gelato machines and soft ice cream machines are not the same path. One is fast. The other is steady. Gelato needs time. Lower temperature. Slower freezing. Controlled mixing. None of that is optional. So the machine itself matters more than people expect. JuanMing machines are made for long-term use. Shops, chains, factories — it depends on how many batches you run per day. Nothing fancy. Reliability first. If ice cream is a core product for you, not just an add-on, then an Italian gelato machine like this is basically a starting point.