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Ice Cream Machines

Commercial ice cream machines are game-changers for UK restaurants, cafés, and dessert shops looking to serve fresh, creamy treats year-round. With production capacities ranging from 5-30 litres per hour, these professional-grade beauties transform simple ingredients into crowd-pleasing soft serve, gelato, or traditional scooped ice cream in minutes. After 50 years of kitting out kitchens, we've seen how adding an ice cream maker boosts summer menus and complements dessert displays brilliantly. Perfect alongside commercial blenders for milkshakes or display freezers for a complete dessert station, these machines are proper investments for any venue wanting to increase profits with minimal staff effort!

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Commercial Ice Cream Machines for Restaurants & Cafés

Brands Trusted by Industry Professionals

Key Features and Benefits

  • Rapid Freezing Technology Transforms liquid mix to smooth ice cream in 10-30 minutes—perfect for on-demand service.
  • Adjustable Consistency Controls Fine-tune from soft serve to firm gelato with precise settings.
  • Multiple Flavor Options Dual-hopper models serve two flavors plus a twist—menu versatility sorted.
  • Commercial-Grade Construction Stainless steel bodies withstand busy kitchen environments for years.
  • High Production Capacity Output from 5-30L per hour—handles busy service periods with ease.
  • Self-Pasteurising Options Premium models clean and sanitise internally—saves labour and ensures safety.
  • Easy-Clean Components Removable parts and cleaning cycles reduce maintenance time.
  • Energy Efficiency Modern units use less power while maintaining optimal freezing—lowers running costs.

Essential Buying Considerations

Output & Capacity

  • For small cafés, a 5-8L/hour machine handles typical demand well.
  • Busy restaurants need 15-30L/hour capacity for weekend rushes.
  • Consider storage capacity—holding tanks from 2-10L keep service flowing.

Machine Types & Space

  • Counter-top models start at 35cm width—perfect for tight spaces.
  • Floor-standing units offer higher output but need dedicated floor space.
  • Consider gelato display cabinets for pre-made batches during peak periods.

How Commercial Ice Cream Machines Work

Ever wondered how these frozen wizards work? It starts with a powerful compressor cooling system that rapidly chills the mixture while robust paddles continuously churn it. Most professional models maintain temperatures between -8°C and -12°C, preventing ice crystals from forming and ensuring silky smoothness. The mixture passes through a freezing cylinder where air gets incorporated (known as overrun), creating that luxurious mouthfeel we all love. Within 10-15 minutes, your raw ingredients transform into perfect soft serve, or 30-40 minutes for harder gelato and traditional ice cream. It's proper kitchen science with delicious results!

Abigail Palmer, gelato and dessert specialist, smiling warmly in front of a vibrant gelato counter. Wearing a yellow jumper and denim dungarees, she brings a cheerful, sweet shop vibe.

Trusted Insights from Abigail Palmer

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Gelato & Ice Cream Specialist

6 years experience
"If you're serving ice cream in a restaurant or café, a commercial machine is a game-changer—smooth texture, faster service, and no meltdowns (literally or figuratively). Go for a model that matches your menu volume, or you'll be stuck churning when you should be scooping!"
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Safety Guidelines

  • Daily Inspection Check seals and components before starting—prevents leaks.
  • Secure Positioning Place on level surfaces away from heat sources—ensures stability.
  • Avoid Overloading Follow capacity guidelines—prevents motor burnout.
  • Use Proper Tools Never reach into moving parts—use provided scrapers.
  • Proper Shutdown Follow manufacturer's procedures—extends machine life.
  • Electrical Safety Keep connections dry and check cords regularly—prevents hazards.

Top Tips for Using Commercial Ice Cream Machines

To get the most from your machine, always pre-chill ingredients before adding them to the hopper—this dramatically reduces production time. Keep mix levels above minimum fill lines to prevent unnecessary strain on the motor. Clean thoroughly after each service day (not just a quick rinse) to prevent flavour transfer and bacterial growth. For gelato machines, use a blast chiller for storing finished product to maintain that perfect artisanal texture. And always keep spare mix ready during busy periods—you'll thank yourself when queues form!

Benefits of Using Commercial Ice Cream Machines

  • Premium Quality Control Fresh-made beats pre-packaged every time—customers taste the difference.
  • Menu Expansion Creates signature desserts that differentiate your venue.
  • High Profit Margins Up to 80% profit on ice cream products—serious money-spinner.

Did You Know?

  • Speed Commercial machines produce ice cream 3× faster than domestic ones.
  • Durability Professional models last 8-10 years with proper maintenance.
  • Versatility Many machines handle frozen yogurt and sorbet too—menu flexibility.
  • Savings Making your own ice cream costs 60% less than buying wholesale tubs.
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Expert Insights on Commercial Ice Cream Machines

We've been supplying ice cream equipment since flares were in fashion, and the technology has come miles. 'The return on investment is brilliant,' says Mark, our frozen dessert specialist. 'Most cafés see payback within a summer season, especially with the margins on ice cream products.'

  • Pros: High profit margins, year-round appeal, minimal waste.
  • Cons: Regular cleaning essential—can't be skipped.

Who Needs Commercial Ice Cream Machines?

  • Cafés Perfect complement to coffee service—increases summer revenue.
  • Hotels Elevates dessert menus and room service offerings.
  • Restaurants Creates premium desserts with high margins—chef's dream.
  • Dessert Shops Essential equipment for gelaterias and ice cream parlours.
Ice Cream Machines

Real-World Success with Commercial Ice Cream Machines

A family-run café in Brighton transformed their summer business after adding one of our commercial ice cream makers. Before, they struggled with pre-packaged ice cream taking valuable freezer space and offering limited flavours. After installing a counter-top soft serve machine alongside their espresso machine, queues started forming. 'We've increased footfall by 40% during summer months,' the owner told us. 'We're now known for our unique weekly flavours—lavender honey is causing quite a stir on Instagram!'

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FAQs

  • How much space do commercial ice cream machines need? Counter models need about 40-50cm width, floor-standing units around 60-80cm—measure your space first.
  • How much does it cost to make homemade ice cream? Approximately £2-4 per litre for quality ingredients—sell at £15-25 per litre equivalent.
  • Can one machine make both soft serve and gelato? Some premium models offer dual functionality—worth the investment for menu versatility.
  • How difficult is cleaning commercial ice cream machines? Takes 15-30 minutes daily—essential for hygiene and longevity.
  • What's the average lifespan of a commercial ice cream machine? 8-10 years with proper maintenance—excellent long-term investment.
  • Can I use pre-made mixes or must I make from scratch? Both work brilliantly—pre-made saves time while scratch recipes offer uniqueness.

Looking for Equipment by Business Type?

Not sure where to start? Whether you're running a bustling café, opening a pizzeria, or managing a school canteen, we've made it easy to shop by business type. Explore handpicked equipment bundles and essentials tailored to your industry—saving you time and making sure you get exactly what you need.

Restaurants Cafés & Coffee Shops Dessert Shops & Ice Cream Parlours Catering & Event Hire Takeaways & Fast Food Pubs & Bars Hotels & Accommodation Food Trucks & Mobile Kitchens

Other Categories You Might Find Useful

We’ve selected some closely related categories that might be essential for your setup. Whether you’re expanding your kitchen or just making sure you’ve got everything covered, these links will help you explore more equipment that fits your needs.

Commercial Ice Cream Display Freezers for Gelaterias & Restaurants Commercial Ice Buckets & Ice Crushers for Bars & Restaurants Commercial Ice Crushers for Bars & Cocktail Venues Commercial Ice Cube Makers & Flakers for Bars & Restaurants Commercial Ice Moulds & Tongs for Bars & Restaurants Commercial Ice Flakers for Restaurants & Seafood Displays Commercial Ice Makers for Restaurants, Bars & Hotels Commercial Milkshake Blenders for Cafés & Ice Cream Parlours

What our Customers Say

  • 'The profit margins are brilliant—paid for itself in one summer season!'

    J James Seaside Café, Cornwall

  • 'Our gelato machine is the best investment we've made for our dessert menu.'

    L Laura Italian Restaurant, Glasgow

Why Choose EasyEquipment for Commercial Ice Cream Machines?

  • Trusted Supplier 50 years helping UK businesses choose perfect frozen equipment.
  • Fast Delivery Nationwide shipping with careful handling—ready for summer service.
  • Best Price Promise We'll match any like-for-like quote—fair deals guaranteed.
  • Expert Support Technical advice before and after purchase—no puzzling manuals alone.

Ready to Explore Commercial Ice Cream Machines?

Boost your menu and profits with a quality commercial ice cream machine. From compact counter-top models to high-output floor-standing units—we've got options to match your venue's needs with expert advice just a call away!

Contact Us 0333 355 0535

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