FAQ

Start with your menu, demand during your busiest sales hour and the space available. Power supply, cooling, cleaning workload and budget also matter. We discuss these requirements with you and identify suitable equipment for your café, ice cream shop or food service business.

Both matter. Peak capacity determines how quickly you can serve a run of orders, while daily sales affect fill quantities, product turnover and operating costs. Tell us your portion size, busy periods and opening days. An unnecessarily large machine can create extra work when sales are low.

A soft serve machine freezes a suitable liquid mix and dispenses portions directly. A batch freezer produces separate batches of ice cream, which are then cooled further, stored or presented in a display case according to the concept. Choose equipment around your recipe, serving method and production process.

One flavour can suit a focused menu, such as vanilla or an açaí concept. Two flavours plus twist offer more choice but require sufficient demand and additional organisation. On these machines, the centre outlet usually combines the two existing flavours rather than producing a third independent flavour.

Arrange an appointment at our showroom in Luckenwalde. Let us know which products and machines interest you and whether you would like a demonstration. We can then confirm equipment availability and a suitable recipe for a practical trial.

Tell us your intended use, menu, portion size, estimated sales, available space and utilities. Add the delivery location, preferred start date and whether you are considering new or used equipment, leasing or hire purchase. Photos or a sketch of the installation area help with planning.

The specific model and its rating plate determine the requirements. Depending on the version, equipment may need 230 V or 400 V, with suitable circuit protection, power capacity and wiring. Have a qualified electrician check the supply before delivery. A matching plug alone does not confirm that the supply is adequate.

Air-cooled machines need clear airflow and release heat into the installation area. Water-cooled versions require the manufacturer's specified connections and suitable water quality. Room temperature, installation conditions, running costs and model requirements determine the choice. We assess the options for your location.

Allow for ventilation clearances, working space and access for cleaning and servicing as well as the machine's width, depth and height. Countertop equipment also needs a work surface with sufficient load capacity. Use the clearances specified for the exact model before planning a fitted installation.

In a gravity-fed machine, mix enters the freezing cylinder by gravity. A pump-fed machine supplies mix and air through a pump system. This affects texture, overrun and the parts that need cleaning. The right choice depends on the recipe, desired product and workflow; neither system is best for every application.

These figures require context. Converting output in kilograms to servings requires the actual portion weight, while litre figures are affected by overrun. Manufacturer ratings also depend on specified operating conditions. Compare a consistent portion size and assess performance with your recipe and serving pattern.

This depends on the model. Separate controls or cooling systems may allow one-sided operation, but they are not sufficient confirmation for every machine. The operating manual must expressly permit it. Before purchasing, confirm that the exact machine supports your intended operating mode.

Base the cleaning schedule on the equipment manual, the mix you use and your business's hygiene procedures. One fixed number of days cannot apply to all soft serve machines. Specify which parts need cleaning, disinfection and checks, when these tasks take place and who records them.

No. A dedicated heat-treatment programme supports hygiene management but does not remove deposits or replace required cleaning and disinfection. The outlet, seals, beater and pump, where fitted, still need attention. The conditions and permitted intervals are specific to the machine.

Only if the equipment, recipe and operating procedure expressly allow it and the required cooling or heat treatment is reliably maintained. Standby mode does not provide unlimited shelf life. After interruptions, temperature deviations or failed programmes, follow your hygiene procedures to determine how the product must be handled.

Use cleaning and disinfecting products suitable for the equipment and food-handling application. Follow the relevant instructions on concentration, contact time, rinsing and material compatibility. Appropriate brushes and clean work areas are also necessary. Household products or improvised mixtures cannot replace a suitable procedure.

Check cleaning status, correct assembly, the mix and readiness for operation as specified in the manual. Check the first serving for the intended texture and portion size. For self-service equipment, also check payment, dispensing and consumables. Keep the records required by your business's procedures up to date.

Stop dispensing if the condition is unsafe and secure the equipment according to its instructions. Record the fault message, model and time and contact service. Do not bypass protective devices or open electrical or refrigeration assemblies. Affected food must not return to sale until its safety has been established.

The mix must suit the intended application and the machine's approved capabilities. Sugar, fat, solids and any fibre affect processing and texture. Provide the exact product name or recipe so the equipment, settings and ingredient can be matched appropriately.

Liquid mix can simplify preparation when the product instructions allow direct use. Powder is prepared according to the manufacturer's recipe and has different storage and handling requirements. Compare yield, additional ingredients, refrigeration and labour as well as the pack price.

Follow the instructions for the specific product. Substitutions change factors such as solids, flavour and freezing behaviour and may affect machine operation. They can also change the allergen information. Recipe changes should therefore be assessed and checked with the intended equipment.

Use your measured portion size and the yield of the prepared recipe. Include initial fill, residual quantities, samples and losses during cleaning or flavour changes. A practical measurement in your own business usually provides a better basis than a generic servings-per-pack figure.

No. Vegan describes the ingredients used; it does not automatically mean allergen-free. Check the information for the mix, toppings, cones and other ingredients, as well as possible cross-contact in your business. Information for the finished product must reflect the complete recipe, including every addition.

Follow the storage conditions and time limits for each product. Different requirements may apply after opening or preparation. Record opening and preparation times according to your procedures and protect ingredients from contamination. There is no universal shelf life for all ice cream mixes.

It depends on the concept: blending, portioned frozen products and machine-dispensed açaí bases involve different workflows. The recipe, desired texture and sales volume determine the choice. If you want to dispense the base from an ice cream machine, the mix and equipment must be suitable for each other.

No. Fibre, solids and the viscosity of an açaí recipe can require specific equipment capabilities. Check the approval for the exact machine and ingredient. We advise on a suitable combination; changing the colour or flavour alone does not make a mix suitable for a machine.

You need a balanced recipe suitable for soft serve and a compatible machine. Consider flavour, sweetness, texture and the intended portion size. Also plan toppings and presentation in your café. Pure matcha powder alone is not a complete soft serve mix.

This is possible with suitable equipment and recipes. Acidity, sugar and solids affect freezing behaviour, so the ingredient and settings need to match. Have the intended recipe assessed before use and account for cleaning and allergen management when changing products.

A suitable shake machine cools and processes a specified mix and dispenses it through its particular system. A blender mixes ingredients one portion at a time. Combination machines may provide additional functions, but not every soft serve machine can produce shakes. Compare recipes, serving time, cleaning and sales volume.

Açaí bowls, matcha desserts, frozen yogurt and milkshakes can complement a year-round menu. Success at your location depends on your customers, demand and offering. Plan smaller starting quantities, suitable portion sizes and a calculation based on realistic winter sales.

That depends on the location, customer traffic and daily supervision. Self-service can simplify dispensing, but it does not remove refilling, cleaning, checks or fault management. Include this work, payment fees and possible downtime in your calculation.

Plan a visible, suitable installation area, the required utilities and a protected customer area. Also establish access, cleaning, waste disposal and staff responsibilities. Indoor or outdoor use depends on the specific machine and its approved operating conditions.

No. Unattended self-service requires compatible equipment, dispensing controls, payment processing and an appropriate safety setup. Adding a card terminal alone does not turn a conventional counter machine into a suitable vending system. Have the intended application assessed in advance.

This depends on the selected system. Before ordering, clarify payment methods, connectivity, ongoing fees and how payment triggers dispensing. Check how interrupted transactions, refunds and faults are handled. We confirm the specific functions for the configuration offered.

Instructions should explain a few clear steps: position the cup, pay and dispense. Display prices, required product and allergen information, and a contact for problems. The sequence must match how the actual machine operates.

Assign responsible staff and scheduled checks. Track consumption, remaining product, cleanliness and operation, especially during the first weeks. Use this to establish a location-specific routine for refilling, cleaning and faults. Remote alerts can help where supported, but they do not replace on-site supervision.

Plan the full process from weighing and mixing through appropriate heat treatment and freezing to storage and serving. Depending on the recipe and concept, this may involve a pasteuriser, batch freezer, chilling or frozen storage equipment and a display case. Include work surfaces, washing facilities and ingredient storage.

A pasteuriser treats suitable ice cream mixes using a specified time and temperature process and then cools them according to its programme. This is a different step from freezing the ice cream in a batch freezer. The right choice between separate and combined equipment depends on output and workflow.

Consider daily output, the number of flavours and available production time. Both the permitted minimum and maximum fill matter for each recipe. Many small flavour batches create different requirements from a few large batches. Include changeovers, cleaning and cooling between process steps.

That depends on your production and storage concept. Rapid further cooling can help achieve the intended texture and storage conditions. Plan the required equipment around recipes, container sizes and serving times. A sales display case is not automatically designed to pull down the temperature of freshly produced batches.

Compare usable capacity, pan format, temperature range and installation conditions. Room heat, sunlight, air movement and frequent opening affect operation. Also consider cleaning, refilling and service access. The correct setting depends on both the display case and the product.

Suitable equipment and balanced recipes can support this. Sugar, solids and other ingredients affect freezing and consistency. Check manufacturer guidance, cleaning and allergen management when changing products. A vegan mix alone does not prevent cross-contact from previous batches.

Used equipment can suit your budget if its capacity, condition and remaining maintenance needs are appropriate. Compare inspection, accessories, parts availability and agreed services as well as purchase price. Ask about the specific machine and its documented condition.

Check the manufacturer, model, year where known, serial number, utility requirements and included equipment. Ask which work has been completed and about visible wear or known limitations. Evidence of operation and clear written terms make offers easier to compare.

Statutory defect rights arise under the applicable law, while a guarantee is an additional commitment with its own terms. Contract terms are particularly important for business purchases and used equipment. Refer to your quotation, contract and any guarantee statement rather than assuming identical coverage for every machine.

Follow the requirements for your model and actual use. Seals, scrapers, pump components and refrigeration equipment may have different inspection or replacement intervals. Cleaning and technical servicing are separate tasks. We can discuss suitable work for your machine and seasonal schedule.

Have the manufacturer, model, serial number, error message and a short description ready. Photos of the rating plate and display help, along with when the issue started and the conditions in which it occurs. If safe operation is uncertain, stop dispensing and contact service.

Send the model, serial number and, where possible, a photo of the required part. Similar-looking components are not automatically compatible. Availability, shipping and a possible on-site appointment are checked for your specific case, so you receive a realistic response about timing.

The total involves more than the equipment price. Include configuration, delivery, installation, utilities, training and any financing. Operating costs can include mix, packaging, energy, water, labour, cleaning, maintenance and repairs. An individual quotation clarifies what is included and what costs extra.

No. We do not offer conventional machine rental. If you want to plan the investment around monthly payments, we can discuss leasing or hire purchase. Available options depend on the equipment, quotation and financing provider.

Leasing centres on the agreed use of equipment over a defined term. Any later purchase depends on the agreed terms. Hire purchase is intended to lead to ownership; the timing, instalments and final payment depend on the contract. Tax and accounting treatment should be reviewed for the specific agreement.

This can be assessed individually. The financing provider decides based on its criteria, the business circumstances and the proposed machine. Business details, a credible concept and the intended configuration help with the discussion. Approval cannot be promised before assessment.

Check the term, upfront payment, net amount and VAT, any final payment and end-of-contract costs. Also establish whether insurance, maintenance or service are included. Compare the full contract cost and included services; the lowest monthly payment alone does not identify the best-value offer.

Payments generally follow the agreed contract rather than your current ice cream sales. Seasonal payment arrangements apply only where expressly agreed. Allow for quieter months and enough cash to cover continuing costs.

Business-related costs can affect tax. Whether payments are treated as expenses or the machine is capitalised and depreciated depends, among other things, on the contract and its tax treatment. A possible tax reduction is not reimbursement of the full payment. Have your tax adviser review the specific arrangement.

Start with revenue per portion on a consistent net-of-VAT basis and subtract variable costs per portion. This contribution must then cover fixed costs such as allocated staffing, rent, financing and maintenance. Use realistic opening days, wastage and quieter months. A high margin over ingredient costs alone is not profit.

Timing depends on the model, configuration, stock and any manufacturer production lead time. Tell us your planned opening date as early as possible. We confirm the delivery scope and a realistic schedule during the quotation and ordering process.

Check door widths, stairs, vehicle access, unloading conditions and the route to the installation area. Verify floor loading, space and the required electrical, water and drainage connections. Confirm in writing whether the quotation includes kerbside delivery, moving equipment indoors, positioning and connection.

Mention the training you need when requesting a quotation. Its scope, location and timing are agreed for the machine and order. Key topics include safe start-up, filling, dispensing, cleaning and handling messages. The instructions for the specific model remain authoritative.

We can advise you on equipment, workflows and suitable training opportunities. Tell us about your experience, menu and goals so we can discuss appropriate next steps and available options. Our ice cream school page also provides training information.