Tabletop & floor · 2 flavours + twist
Commercial Soft Serve Machines
Be There commercial soft serve machines produce about 18–22 litres per hour (tabletop) or 25–36 litres per hour (floor), serve at −6 °C to −4 °C (21–25 °F), and offer two flavours plus a twist, refrigerated hoppers that keep mix below +5 °C (41 °F), and an optional air pump.
−6 to −4 °CSpecifications
Typical models.
Soft serve ice cream and frozen yogurt machines for cafés, dessert chains, fast food and kiosks, with refrigerated hoppers, overnight keep-fresh mode and optional air pump for higher overrun. Values are typical; we configure voltage, size or capacity and confirm data on the quotation.
| Model | Type | Output | Flavours | Hoppers / cylinders | Power |
|---|---|---|---|---|---|
| BT-SS18 | Tabletop | ≈ 18 L/h | 2 + twist | 2 × 6 L / 2 × 1.5 L | 220 V / 50 Hz, ≈ 1.8 kW |
| BT-SS22 | Tabletop | ≈ 22 L/h | 2 + twist | 2 × 7 L / 2 × 1.6 L | 220 V / 50 Hz, ≈ 2.2 kW |
| BT-SS28 | Floor | ≈ 28 L/h | 2 + twist | 2 × 10 L / 2 × 1.8 L | 220 V or 380 V, ≈ 2.6 kW |
| BT-SS36 | Floor, air pump | ≈ 36 L/h | 2 + twist | 2 × 12 L / 2 × 2 L | 380 V / 50 Hz, ≈ 3.5 kW |
≈ approximate, measured at standard test conditions.
Features
Built for daily commercial use.
Refrigerated hoppers
Mix stays below +5 °C (41 °F) in the hopper, overnight and between rushes.
Pre-cooling and keep-fresh
Night mode holds product safely without freezing it solid, so the first serve is smooth.
Air pump option
Gear or air pump raises overrun for lighter, more profitable soft serve.
Easy cleaning
Tool-free disassembly of beaters and valves; stainless steel contact parts.
Applications
Where it works.
- Cafés and dessert chains
- Fast food restaurants
- Frozen yogurt shops
- Kiosks and food trucks
- Hotels and buffets
- Convenience stores
How much does a commercial soft serve machine produce?
What is overrun in soft serve?
Can the same machine make frozen yogurt?
What power supply does a floor model need?
Related
More from this line.
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