Collection: Commercial Soft Serve Ice Cream & Frozen Yogurt Machines

Soft serve formats and where they fit

• Single-flavour countertop machines: Cafés, dessert bars, takeaway shops — 1 flavour, 6–10L hopper, 60–120 cones/hour. Plug-and-play installation.
• Twin-flavour with twist: Two flavours plus a twist (mixed) lever — the standard for self-serve dessert venues. Higher cone-per-hour throughput.
• Floor-standing high-output: 20+ L hoppers, gravity or pressurised feed, 200+ cones/hour — fast-food, multi-site operators, function venues.
• Gelato and frozen yoghurt machines: Variants with adjusted overrun and texture for different products — see

Pump vs gravity feed

• Gravity-feed: Mix flows by gravity from hopper to freezing cylinder. Lower cost, simpler service, lower overrun (~30–40%).
• Pump-feed: Air pump injects air into the mix — higher overrun (~50–60%) means more cones per litre of base mix and a lighter, more aerated texture. Higher upfront cost, more cleaning steps.

Daily routine — clean and serviceable

• Daily heat-treat or wash: Many modern machines have a heat-treat cycle that pasteurises the mix in place — extends the wash interval to weekly. Older machines need full daily strip-down.
• Weekly deep clean: Disassemble the dispenser head and freezing cylinder, sanitise all O-rings and seals.
• Mix temperature management: Hold the standby mix at 1–4°C — never let it warm up between services.
• Compressor servicing: Annual compressor service extends machine life — soft serve compressors run hard.

Power and water

Most countertop units run 10A/240V; floor-standing high-output models often need 15A or three-phase. Air-cooled is fine in most kitchens; water-cooled needed in hot ambients (>32°C). Check the spec sheet against your site before ordering.

Pair with

• Cone holders and dispensers for service.
• Milkshake makers for the cold dessert range.
• Dessert glasses for plated service.

Why buy soft serve machines from Hospitality Connect

• Established trade supplier: Servicing Australian commercial kitchens since 2003 from our Penrith base — repeat customers across cafés, restaurants, hotels, and institutional kitchens.
• Local stock, real lead times: We hold stock in Australia rather than relying on long offshore lead times — accurate ETAs you can plan a fit-out around.
• Trade pricing and accounts: Volume discounts and trade accounts for restaurants, caterers, hotels, and building contractors — request a quote for project work.
• Equipment-fit advice: We help spec the right capacity, GN configuration, voltage, and footprint for your kitchen — not just the highest-margin SKU.
• One supplier, fewer vendors: Source cooking, refrigeration, prep, and front-of-house from a single account — easier on procurement, easier on warranty claims.
• Showroom in Penrith: Drop in to compare units in person — particularly valuable when comparing major refrigeration, cooking, or dishwashing equipment.

Soft serve care and routine

• Daily heat-treat or wash: Modern machines have a heat-treat cycle that pasteurises mix in place — older machines need full daily strip-down.
• Weekly deep clean: Disassemble dispenser head and freezing cylinder — sanitise all O-rings and seals.
• Hold mix at 1-4°C: Standby mix above 4°C grows bacteria fast — never let temperature drift up.
• Replace O-rings annually: Worn O-rings leak mix into the compressor compartment — preventive replacement is cheap insurance.
• Service compressor annually: Soft serve compressors run hard — annual service keeps performance and extends life.
• Use only manufacturer-spec mix: Off-spec mix damages the freezing cylinder and produces poor product.

Need help choosing? Talk to us

Talk to our team about your covers, menu, and kitchen footprint and we'll spec the right unit for the job. Visit the Penrith showroom to see equipment in person, or contact us for a trade account and project pricing. We ship Sydney metro fast and Australia-wide on a reliable freight network.