Soft serve machines
Continuous-service machines for soft serve, with one or more hoppers and the option of a flavour mix.
Cafés, beach bars, hotels, franchises and mobile points of sale.
Equipment
Professional ice cream machines for continuous operation in foodservice venues.
Equipment types
Choosing an ice cream machine depends on your service type, peak demand and available space. Below we summarise the equipment types and the criteria we ask about before recommending a solution.
Continuous-service machines for soft serve, with one or more hoppers and the option of a flavour mix.
Cafés, beach bars, hotels, franchises and mobile points of sale.
Machines with transparent bowls for granita and frozen drinks, keeping the product visible on the counter.
Tourist locations, mini markets, kiosks and venues with high summer demand.
Display cabinets and serving freezers for scooping ice cream and packaged products.
Pastry shops, gelaterias and retail.
Selection
Size the machine on servings per peak hour, not on the daily average - that is what determines the required output.
One hopper for a single flavour, two hoppers for two flavours plus a mix. This directly shapes your menu.
Air cooling needs proper ventilation around the unit; water cooling performs better in enclosed, hot spaces.
Check the supply (single or three phase), counter dimensions and ventilation clearances before ordering.
Daily cleaning time and ease of disassembly matter as much as raw output.
A machine out of service means a lost day. Availability of technical support and spare parts is critical.
From Plaza
Equipment is available for purchase or on loan to partner businesses, depending on the product supply agreement.
Installation and operating support from Plaza's technical department, covered from Veria, Athens and Crete.
Spare parts and consumables for the equipment we supply, so your point of sale keeps running.
Enquiry