Musso Pola Stella 5030 110 V

Musso Pola Stella 5030 110 V
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VAT included
VAT free

 In stock


VAT-FREE delivery to all 110 Volt countries. Just insert 123456789 into the Vat number field in order form. You will see the Vat-free amount (-22%) at checkout before you confirm your order. You will be required to pay local taxes and duties at delivery in your country. Please check your local taxes before placing your order.

POWER PLUGS: all shipments with USA 110 volt plug.

WORLDWIDE WARRANTY (2 years): Best of Italy covers all costs, including transport.

The Musso Pola Stella 5030 can be used not only in the home, but also professionally. This ice machine from Musso is also characterized by simple operation and reliability.

You can produce 1.5 kg of the best ice cream in about 20 minutes.

As with all ice cream devices from Musso, the housing and mixing spatula are made of stainless steel. A strong motor allows heavy loads and continuous operation.

  • Preparation time: about 20 minutes
  • Capacity: 1.5 kg ice
  • Material: stainless steel
  • Dimensions: 51 x 35 x 31 cm
  • Power: 300 watts
  • Weight: 30 kg

Comparison of the different Musso models:

Musso Mini 4080
0,75 L 20 min / 2 L hour / compressor 200 Watt / stainless steel / 18 kg

Musso Stella 5030
1.5 kg, 20 min / 4,5 L hour / compressor 250 Watt / stainless steel / 30 kg

Musso Stella CHEF**
1.5 kg in 20 min / 4,5 L hour / compressor 300 Watt / stainless steel / 30 kg

** difference to model Stella 5030: safety device for commercial use / stainless steel

Musso Giardino
2,5 L in 20 min / 9 L hour / 570 Watt / stainless steel / 62 kg

Musso Club
identical with Fiume Giardino, different form factor / stainless steel / 65 kg

Musso Consul
12 L hour / 1200 Watt / stainless steel / 105 kg


"The Cadillacs of ice cream makers."
Los Angeles Daily News

"If you're serious about making your own ice cream, this is the machine for you."
The Wall Street Journal

"Dream Machine, which can make as much as two quarts of ice cream at a time, meant for perfectionists."
The New York Times