[Gelato machine vs. ice cream machine]

The Carpigiani I have is model LB 502 G (I'm guessing "G" for "Gelato").   The manual does not differentiate between ice cream and gelato.  It only uses the term "ice cream." The machine doesn't have adjustable overrun but adjustable "Consistency" on a 1-10 "Hard-O-Tronic" scale, with 10 being the hardest.  There is no mention of overrun in the manual.  It does say "High butter fat ice cream may require a higher consistency, while ice cream with low fat content (such as shebert) requires a lower consistency setting." After reading the manual I decided to test out a trustworthy recipe of standard vanilla ice cream.  I set the consistency on 8.  The ice cream came out smooth, creamy, and dense at first.  As I continue to dispense the ice cream became rough looking and had a broken cream texture.  Maybe I should've gone with a lower consistency?

[Gelato machine vs. ice cream machine]

Thanks @HungryChris.  It's the right manual.

[Gelato machine vs. ice cream machine]

Gelato means something different in every Italian region, and probably to every Italian pastry chef. The one thing gelatos typically have in common is low overrun. So any machine sold as a gelato machine is going to be capable of spinning low overrun ice cream. Likewise, any machine that can be set for low overrun can be used to make a traditional gelato.

 

Since I like ice creams that are low on overrun, the distinction between the two doesn't mean much to me. My Kitchen Aid attachment tends toward low overrun, so I could call my stuff gelato if I wanted.

 

In the commercial world, the Italian Carpigiani machines are top of the heap. These things can be set to whatever overrun and whatever drawing temperature you want, and then get there automatically. A pastry chef I worked with said his spinning times were something like 6 minutes.My work has a Carpigiani machine to produce gelato (and a lot of it) for other properties and a Pacojet for the onsite restaurant.  I need to send the Pacojet for service and I wanted to what difference the Carpigiani that will make.  I've yet to source a manual and no one else here seems to know the full potential of the Carpigiani machine. 

Thanks for your responses!  My work has a Carpigiani machine to produce gelato (and a lot of it) for other properties and a Pacojet for the onsite restaurant.  I need to send the Pacojet for service.  I've yet to locate a manual for the Carpigiani machine.  I'm new here and the gelato has been made under one setting that never changes.  Do all Carpigiani machines have adjustable overrun?

[Gelato machine vs. ice cream machine]

Does anyone know what the difference between a batch gelato machine and batch ice cream machine?