Ice Cream Machine

A stainless steel ice cream machine built with food-grade stainless steel contact surfaces and body panels, specified where hygiene standards, cleaning regime or inspection requirements call for it.

Stainless steel is the material choice that affects daily operation rather than the ice cream itself. It takes repeated washing and sanitiser without corroding, it does not hold residue in the way a worn plastic surface does, and it stands up to a commercial cleaning routine over years. For operators subject to inspection, it is usually the straightforward answer. Available as a soft serve or batch freezer depending on the product you sell. Contact EMC Machines Manufactures with your product type and output and we will specify the unit.

A commercial slush making machine chilling and agitating a sugar syrup mix to the semi-frozen state that pours as slush, with transparent bowls for display and self-service.

Slush is a margin product sold on impulse and on visibility, which is why the bowl is clear and the machine sits where customers can see it. The technical requirement is holding the mix at the point where it stays pourable without freezing solid, and that depends on sugar concentration in the syrup as much as on the thermostat. Mix diluted too far will freeze hard. Contact us with the number of flavours you want to run and your expected daily volume and we will recommend the bowl configuration.

A countertop soft ice cream machine producing soft serve from a liquid or powder mix, built to sit on a counter where floor space is limited rather than as a freestanding unit.

The countertop format suits cafés, kiosks, bakeries and small outlets where adding soft serve is a secondary line rather than the main business. Capacity is lower than a floor-standing machine and recovery time between servings is longer, which matters during a rush and not at all through a quiet afternoon. Honest peak-hour demand is what should decide between this and a bigger unit. Contact EMC Machines Manufactures with your expected servings per hour at peak and we will advise on the right size.

A vertical soft ice cream machine in the floor-standing format, with the freezing cylinders and compressor in a vertical cabinet and the dispensing taps at serving height.

The vertical format is the standard for dedicated soft serve outlets because it carries more mix, recovers faster between servings and takes a smaller footprint than the capacity would suggest. Two-cylinder versions give two flavours plus a twist, which is a straightforward way to widen the offer without a second machine. Recovery rate, not quoted hourly output, is what determines whether a queue moves. Contact us with your peak servings per hour and flavour requirement and we will recommend the configuration.

A hard ice cream machine, properly a batch freezer, churning a prepared mix down to the dense scooping ice cream sold from a display cabinet, as distinct from the soft serve dispensed directly from the machine.

Hard ice cream and soft serve are different products made on different equipment. The batch freezer freezes and aerates a batch which is then drawn off, hardened and held for scooping, giving the denser texture and the ability to fold in fruit, nuts and inclusions. Overrun, meaning how much air is beaten in, is the control that defines the texture. Contact EMC Machines Manufactures with your batch size and the overrun you are aiming for and we will specify the machine.

Ice Whipping Machine Single Pan

A fried ice machine with double pans producing rolled ice cream, where liquid mix is poured onto a chilled steel pan, worked with spatulas and scraped into rolls in front of the customer.

Rolled ice cream is a theatre product, and the double pan is about serving rate rather than capacity: one pan can be worked while the other recovers temperature, which roughly halves the wait when a queue forms. Pan temperature and recovery speed are the specification that matters, because a pan that has not come back down produces a soft roll that collapses. Contact us with your expected peak serving rate and we will advise on pan size and compressor specification.

An ice cube making machine freezing potable water into cubes for beverage service, food display, fish and seafood handling and general cooling, with production continuing automatically as cubes are drawn off.

Sizing is the thing buyers most often get wrong, because quoted daily production assumes a reasonable ambient and incoming water temperature, and a machine in a hot kitchen with warm supply water will produce less than its rating. Build in headroom and specify storage bin capacity against your peak demand period rather than your daily average. Water quality affects both cube clarity and machine life. Contact us with your daily requirement, ambient conditions and cube type and we will size the machine.