How to choose a professional soft serve ice cream machine

01

Countertop or floor-standing?

Available counter space and expected sales volume are among the first things to examine.

A countertop machine can be the ideal solution when space is limited or when soft serve is a complementary part of the menu. Floor-standing machines usually target businesses with higher production requirements and come in a range of capacities.

The right choice does not depend simply on machine size, but on how much product it must deliver when demand is at its highest.

02

Capacity and peak hour

A soft serve machine must handle consecutive servings without product quality degrading as demand rises.

So look at output capacity and above all at the machine's recovery time, not just a nominal number of servings per hour. Manufacturers offer models with significantly different production capability depending on cylinders, cooling system and overall build.

An under-sized machine can struggle at peak hours, while one that is too large for the business means a bigger investment, higher consumption and more space taken up.

03

How many flavours do you need?

The number of freezing cylinders largely determines your menu options.

A single-cylinder machine serves one flavour, while a machine with two independent cylinders can offer two different flavours and, on twist models, their combination as a third option.

More options are not always necessary. What matters is that the machine fits the concept, the expected consumption and the menu of the business.

04

Gravity-fed or pump-fed?

Professional soft serve machines come with different mix feed systems.

Gravity-fed machines have a simpler operating system and fewer moving parts, which can make handling and cleaning easier.

Pump-fed machines feed mix and air into the cylinder in a controlled way and, depending on the model, allow greater control of overrun and of the characteristics of the final soft serve.

The right choice depends on the product used, the desired texture, the production requirement and how the business operates.

05

Air-cooled or water-cooled?

Air-cooled machines need sufficient air circulation and the specified clearances around the unit so that heat is properly dissipated.

Water cooling can be a solution where ventilation or ambient temperature create different requirements, but it presupposes a suitable water supply and installation.

There is no single option suitable for every venue. Installation should be assessed against the specifications of the particular model and the conditions of the premises. Manufacturers, for instance, specify minimum ventilation clearances for air-cooled models and offer water cooling as a separate option.

06

Electrical supply and available space

Before choosing a machine, check the basic technical data of the installation.

A simple technical check before ordering can prevent a number of problems during installation.

• Whether it requires a single-phase or three-phase electrical supply.
• The power required.
• The actual dimensions of the machine.
• The ventilation clearances needed.
• Access for daily use and cleaning.
• Any water or drainage requirements.

07

Cleaning, maintenance and technical support

Ease of cleaning and disassembly should be a selection criterion for the machine, not something considered after it has been installed.

Cleaning frequency and procedure vary by model, and the manufacturer's instructions along with food hygiene and safety requirements must always be followed. Even major manufacturers specify different procedures and intervals per machine.

Equally important is what happens when a fault occurs. Having a technical department, preventive maintenance and available spare parts can prove particularly important during the demanding season.

08

The right machine is the one that fits your business

There is no single soft serve machine suitable for everyone. Space, available supply, product, number of flavours, expected demand and technical support should all be assessed together before the final choice.