How to Choose a Commercial Soft Serve Machine
The key things that actually matter — capacity, feed system, cooling and power — so you buy the right machine the first time.
How to choose a commercial soft serve machine
Buying your first commercial soft serve machine is a big decision. Get it right and it quietly makes you money for years. Get it wrong and you'll fight it every day. Here's what actually matters.
1. Serving capacity
Match the machine to your busiest hour, not your average. A small café might be fine with a machine doing 150 serves/hour; a busy dessert bar or food van needs 250–400+.
2. Gravity vs pump feed
Gravity feed is simpler and cheaper to maintain — great for soft serve and most menus. Pump feed whips air into the mix for a lighter, higher-volume product and better overrun — worth it for high-volume stores.
3. Air cooled vs water cooled
Air cooled suits most sites with good airflow. Water cooled performs better in hot, enclosed or high-demand environments — but needs a water supply.
4. Power: single vs three phase
Check your site's power before you buy. Many larger machines need three-phase. This is the #1 thing people forget.
5. New vs refurbished
A quality refurbished machine — properly reconditioned, tested and warranted — can be half the price of new and perform just as well.
Not sure what fits your business? Talk to us — we service every brand, so our advice is about what suits you, not what we're pushing.