Ice lolly · soft serve · hard ice cream
Commercial Ice Cream Machines
Be There supplies three families of commercial ice cream equipment: brine-tank popsicle machines, soft serve and frozen yogurt machines, and batch freezers for hard ice cream, gelato and Italian ice.
−30 to −6 °CSpecifications
Typical models.
Brine-tank popsicle machines for ice lolly shops and small factories, plus soft-serve and batch freezers for cafés, dessert chains and gelato makers. Values are typical; we configure voltage, size or capacity and confirm data on the quotation.
| Machine | Configuration | Output | Working temperature | Power | Notes |
|---|---|---|---|---|---|
| Popsicle machine | 1 / 2 / 4 / 6 / 8 molds | ≈ 1,500–12,000 sticks per day | Brine −30 °C to −25 °C | 220 V or 380 V | 40 sticks per mold, stainless brine tank |
| Soft-serve, tabletop | 2 flavours + 1 twist | ≈ 18–22 L/h | Serving −6 °C to −4 °C | 220 V / 50 Hz | Pre-cooling and night keep-fresh |
| Soft-serve, floor | 2 flavours + 1 twist | ≈ 25–36 L/h | Serving −6 °C to −4 °C | 220 V or 380 V | Air pump option for higher overrun |
| Hard ice cream / batch freezer | Horizontal cylinder | ≈ 15–60 L/h | Extrusion −8 °C to −10 °C | 220 V or 380 V | Gelato, sorbet and hard ice cream |
≈ approximate, measured at standard test conditions.
Features
Built for daily commercial use.
Food-grade stainless steel
SUS304 contact parts and brine tanks resist corrosion.
Full mold sets
Standard, cartoon and custom-shaped popsicle molds, sticks and bag sealers.
Puffing & pre-cooling
Soft-serve machines keep mix fresh overnight and serve smooth at the first pull.
Turnkey lines
Mixing tank, pasteuriser, ageing tank and hardening freezer for small factories.
In this line
Choose the family.
Dedicated pages with models, specifications and answers for each family.
Applications
Where it works.
- Ice lolly shops & factories
- Cafés and dessert chains
- Fast-food restaurants
- Gelato parlours
- Supermarket in-store desserts
- Kiosks and food trucks
How many popsicles per day?
Can you make custom molds?
Can you supply a complete small production line?
What is a batch freezer?
Buyer's guides
Before you order.
Buying guide11 min read
Food Truck Refrigerator Guide: Fridges, Freezers and Ice Cream Equipment
Refrigeration decides what a food truck can sell, how long it can trade and how big its generator must be. Here is how to plan it.
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Buying guide9 min read
Rolled Ice Cream Maker Guide: How Fried Ice Cream Pans Work
Rolled ice cream is made to order on a refrigerated steel plate. Here is how the equipment works, what it can produce and what a business should check before buying.
Read the guide
Buying guide8 min read
Gelato Machine Guide: Batch Freezers, Gelato vs Ice Cream and Shop Setup
Gelato is made in a batch freezer, hardened quickly and served warmer than ice cream. Here is how the equipment works and what a shop needs.
Read the guide
Buying guide9 min read
Commercial Ice Cream Machines: Soft Serve, Batch Freezers and Popsicles
Soft serve, hard ice cream, gelato and ice pops each need a different freezer. This guide compares the machine types and explains how to choose.
Read the guide
Buying guide9 min read
Frozen Drink Maker Guide: Slush Machines vs Soft Serve Machines
Slush, frozen cocktail and soft serve machines all freeze a liquid mix in a refrigerated cylinder, but they make very different products. Here is how to choose.
Read the guide
Buying guide9 min read
Frozen Yogurt Machine Guide: Equipment List for a Froyo Shop
A froyo shop runs on soft serve freezers, cold mix storage and a well-planned topping bar. This guide sizes each piece of equipment.
Read the guideMore guides on this topic
Related
Other lines in the chain.
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