Commercial Soft Serve Ice Cream & Frozen Yogurt Machines

Hospitality Connect supplies 35 commercial soft serve and frozen yoghurt machines for cafes, kiosks, dessert bars, clubs and takeaway venues. The range covers single and twin barrel machines as well as combined soft serve and shake machines. Taylor, Brullen and Icetro are among the brands stocked.

Flavour count is the first decision. A single barrel machine pours one flavour, while a twin barrel machine pours two flavours plus a twist from the middle. Gravity fed machines draw mix down from the hopper and suit steady, predictable service. Pump fed machines push air into the mix for higher overrun and greater output per hour. Hopper capacity sets how long a machine runs between refills, which matters most through weekend and event trade. Trade pricing applies, delivered Australia-wide.

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.