Ice cream (vending) machine – how does it work, which one is better, more efficient? Certainly, the purchase of an ice cream machine involves various doubts and raises many questions in your mind. As a soft serve ice cream manufacturer, we know what to look out for when choosing an ice cream machine so that the quality (and sales!) of your ice cream is completely satisfactory. Use our tips and choose the machine that is perfect for your restaurant/place.
Which ice cream machine is the best? It depends. On what? On a number of factors. Before you get to the stage of analysing the rankings and looking for a particular model of ice cream machine, try to specify your needs.
Ice cream (vending) machine – which one to choose? When making this decision, consider:
1. The type of place where you intend to serve ice cream
Are you planning to open an ice cream parlour with tables, a takeout window or an ice cream cart? Or are you already running a restaurant and want to enrich your offer with ice cream desserts?
2. Approximate number of ice cream sales per day
Will the sale of ice cream be the main focus of your business or will it be an addition to your offer? Whether you plan to sell a hundred or a thousand ice creams per hour is extremely important when choosing the right machine.
3. The type of ice cream and the number of flavours you want to serve at the same time
You intend to serve ice cream swirls. But which one? Twist ice cream or soft serve ice cream? Depending on the type and number of ice cream flavours, you will need a different machine.
Ice cream machines have different capacities. For intensive ice cream production, a free-standing machine with a minimum of three independent refrigeration systems will work well. Such a solution not only allows you to quickly freeze the ice cream base, but also to operate it smoothly and efficiently. With a high-capacity ice cream machine, you will be able to prepare up to 150 portions of ice cream per hour!
Ice cream machines also differ in their cooling system. Water-cooled ice-cream machines are characterised by higher performance and greater operating culture, but require a connection to a plumbing system. An air-cooled machine, on the other hand, is distinguished by its greater versatility in terms of not requiring a water supply. Unfortunately, it may have a lower capacity and a lower operating culture due to the cooling system used.
The more capacity of the cylinders, the greater the efficiency and comfort. If you want your ice cream to be prepared quickly and you don’t need to add the mixture from the ripener or the freezer while your customers are being served, opt for machines with cylinders with a capacity of around 10-15 litres. On the other hand, if you only want ice cream to be an addition to your dessert offer, a smaller machine with a cylinder capacity of around 2-3 litres will suffice.
To serve soft ice cream, you need a soft serve ice cream machine equipped with an aeration pump. Its job is to aerate and deliver the ice cream mixture to the cylinders. Thanks to this pump, ice cream can achieve up to 80% aeration! It is worth knowing that the pump requires periodic service maintenance to maintain the satisfactory performance of the machine.
Twist ice cream is extremely popular with ice cream dessert lovers. A twist ice cream machine will allow you to serve long, swirl-shaped ice cream. You can find twisted ice cream machines on the market equipped with kegs or peristaltic pumps. Which to choose?
A twist ice cream machine equipped with a keg-powered system is characterised by the simplicity of the system, which greatly minimises the possibility of breakdown. (Be sure it has a mixture level sensor in the keg!) The absence of consumables is a definite plus of using this type of ice cream machine. Unfortunately, this solution has one disadvantage – a machine equipped with kegs makes it impossible to prepare ice cream based on ice cream mixes with pieces of (even finely ground) fruit.
If you are interested in serving twist ice cream with fruit pieces, choose ice cream machines with a peristaltic pump. Machines equipped with this system offer the possibility of using ice cream with fruit pieces. An additional advantage of using a machine with a pump is that it is convenient to check the level of the ice cream mixture and easily refill it. However, it is important to know that this solution carries the risk of frequent failures (bursting of silicone tubing for peristaltic pump), which increases operating costs.
By equipping your restaurant with an ice cream machine, you will gain the ability to serve ice cream desserts quickly and easily all year round! Investing in a countertop machine will minimise costs, make the chef’s job easier and speed up the service. The machine takes up very little space, and will ensure that your dessert menu can continually expand with new flavours and types of ice cream delicacies. The cost of a countertop ice cream machine varies between £9,000 and £18,000 (which is half the cost of buying a freestanding ice cream machine), with a capacity of around 100.
Ice cream from a machine is a great way to prepare fancy desserts easily and quickly, not only for children but also for adults. Who doesn’t love chocolate and cream swirls or berry soft serve ice cream? With the ice cream machine you will serve delicious ice cream in your favourite flavour. Both the preparation of the ice cream and the operation of the machine are extremely easy and comfortable.
Owning an ice cream machine is the first step to guaranteed profit. And not just during the holiday season! Are sorbets or frozen yoghurts already too dull for your restaurant guests? Invest in an ice cream machine and you’ll be able to offer your customers a wide range of ice cream desserts all year round. You can add your favourite ingredients – fresh or candied fruit, sprinkles and toppings – to the ice cream from the machine. This ice cream dessert is sure to delight any ice cream connoisseur. And you will be guaranteed a satisfying profit.