This document specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix. This document applies to professional machines having a maximum capacity of 200 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows: ¾ð - pasteurizers; ¾ð - ageing vats; ¾ð - cream cookers; ¾ð - batch freezers; ¾ð - combined machines. The machine can be factory assembled or field connected to a remote condensing unit. The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled.