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Ice Cream Machine

Esper Food Tech supplies seven families of commercial ice cream and frozen-beverage machines: soft serve (countertop and vertical), hard ice cream batch freezers, fried-ice-roll machines (single and double pan), slush machines, and ice cube makers. The right machine depends on your business format — this page matches formats to machines so you buy once.

All machines run on standard single-phase or three-phase power (110V/60Hz and 220–240V/50Hz builds available) and ship with food-grade stainless product-contact parts, CE documentation, and English operation manuals.

Double Pan Fried Ice Cream Machine

Double Pan Fried Ice Cream Machine

The double-pan fried ice cream machine is designed to turn ice cream bases and various flavored ingredients—such as fruit and porridge—into fried ice cream.

gebrannte eiscreme pfanne maschine (einzelne pfanne)

Burnt Ice Cream Pan Machine (Single Pan)

The fried ice cream pan machine can both prepare ice cream and make ice cream from scratch. Its round pan is specially designed for crafting ice cream rolls.

harteis maschine

Hard Ice Cream Machine

The hard ice cream machine is engineered to produce premium hard ice cream evenly and efficiently, featuring a high-performance rapid-cooling evaporator.

vertikale softeismaschine maschine

Vertical Soft Ice Cream Machine

The vertical soft ice cream machine, fitted with a computer control system, is ideal for restaurants, hotels, ice cream parlors, and other such establishments.

arbeitsplatte eiscreme maschine

Countertop Ice Cream Machine

The countertop soft ice cream machine is the most popular type of soft ice cream equipment, distinguished by its easy operation and long service life.

eismaschine

Ice Machines

This ice maker is designed to produce high - quality ice cubes and is equipped with an imported main - machine device, a patented ice mold, and a microcomputer - controlled automatic system.

slush maschine

Slush Machine

Featuring commercial refrigeration technology, full computer control, and a temperature regulation system, this slush machine can produce both slush and juice.

Match the Machine to Your Business

Business formatDaily output neededMachine family
Street cart / night market100–300 conesFried ice roll, single pan
Dessert shop with table seating300–800 conesFried ice roll, double pan
Café / fast-food counter200–600 servingsSoft serve, countertop
Ice cream shop (cones + tubs)500–2,000 servingsSoft serve vertical + hard batch freezer
Small factory / packer500–3,000 L/dayHard batch freezer, multi-unit
Beverage shop / canteen200–800 cups/daySlush machine
Restaurant / bar back-of-house50–200 kg/dayIce cube maker

Soft Serve vs Hard Ice Cream: Which Do You Actually Need?

Soft serve machines freeze and aerate the mix at the point of sale. Mix goes in liquid; finished cones come out at around −5°C with 30–50% overrun. One machine, two flavors plus twist. Best when you sell directly to the customer within minutes of production.

Hard ice cream machines (batch freezers) freeze a full batch to −8°C for transfer to display cabinets or tubs for retail. Output is a scoopable product you store and serve later. Best when you sell from a cabinet, pack tubs, or distribute.

Many shops run one of each: soft serve for impulse cones at the counter, a batch freezer for take-home tubs. The combination covers both purchase moods with minimal waste.

Fried ice roll machines are a different trade entirely: a chilled pan at −25 to −30°C freezes a thin mix layer in ~2 minutes, which is then scraped into rolls. Low power draw, high theatre value. Double-pan units double throughput at peak hours without doubling staff — see the mobile food truck program for street-trade configurations.

Slush machines hold and agitate sugar-based drinks at −3 to −5°C. Two- and three-bowl configurations let one operator sell multiple flavors; magnetic-drive agitation avoids frozen-block lockups overnight.

Typical Specification Ranges

Final configuration is set at order — voltages, hopper sizes, and air- vs water-cooled condensers are configurable.

Machine familyOutput rangeBowls/hoppersPowerFloor space
Soft serve countertop12–28 L/h2 × 6–12 L hoppers1.5–2.2 kWcountertop
Soft serve vertical20–40 L/h2 × 12–18 L2.2–3.5 kW0.4–0.6 m²
Hard batch freezer6–25 L/batch6–20 L cylinder2.2–5.5 kW0.5–0.9 m²
Fried ice roll, single pan20–40 rolls/h1 pan0.3–0.5 kWtabletop
Fried ice roll, double pan40–80 rolls/h2 pans0.6–1.0 kW0.5 m²
Slush machine10–24 L/bowl2–3 bowls × 10–15 L0.3–0.8 kWcountertop
Ice cube maker40–120 kg/day1 bin0.4–1.0 kW0.3–0.6 m²

Installation and Operating Notes

  • Power: confirm your circuit before ordering. Countertop units run on standard 15A sockets; batch freezers above 3 kW need dedicated circuits.
  • Condenser cooling: air-cooled is standard and simplest; water-cooled condensers suit hot kitchens (35°C+) where air-cooled output drops.
  • Mix supply: soft serve machines take liquid base (dairy or plant-based); batch freezers take the same bases plus inclusions added late in the cycle.
  • Night mode: soft serve hoppers hold mix refrigerated overnight — morning startup takes minutes, not a full re-freeze.
  • Hygiene cycle: product-contact parts (beaters, seals, nozzles) strip down daily without tools; budget 10–15 minutes per machine per day.

Frequently Asked Questions

Straight answers to the questions ice-cream buyers send us every week.

At 60 g per serving, a countertop unit produces 150–300 servings/hour in continuous draw; vertical units reach 400+. Real shop throughput is usually limited by staffing, not the machine.

Yes. Plant-based bases run on the same machines; expect slightly lower overrun (20–30% vs 30–50%) and follow the base manufacturer’s freezing point specs. We confirm mix compatibility when you send the base formulation.

Name-brand compressors (Embraco/Secop-class and equivalents) are standard; specify at order if your market requires a particular brand for warranty reasons.

8–14 minutes per batch depending on mix temperature and batch size, plus 2–3 minutes extraction. That is 4–6 batches/hour on the standard cylinder.

Air-cooled rejects heat into the room; water-cooled into a water line. Choose water-cooled only for hot, enclosed kitchens — it adds plumbing and water consumption.

Yes — specify country at order. We build to local voltage and fit the plug, or supply a bare cord for hardwired installs.

12 months on the machine, 24 months on the compressor. Seals and beaters are wear items with spare kits. Technical support runs over WhatsApp with video-guided disassembly; most faults are resolved without a site visit.

Countertop soft serve units: 60–120 per 20-ft container. Vertical machines: 24–48. Batch freezers: 20–30. We pack mixed orders — send your machine list for a container plan.

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