Automatic Ice Cream Machine
Automatic Ice Cream Machine is a high-tech, professional food-grade equipment engineered for fully automated, labor-free production of frozen desserts-including soft serve, hard ice cream, gelato, sorbet, and frozen yogurt. As a core driver of the global frozen dessert industry's upgrade, it addresses the pain points of high labor costs, inconsistent product quality, and inefficient production in commercial scenarios, with the global automatic ice cream machine market projected to reach 30 billion US dollars by 2028, growing at an annual compound rate of 19%. Unlike semi-automatic models, automatic ice cream machines integrate intelligent control, automatic feeding, precise temperature regulation, and self-cleaning functions, enabling one-click operation, 24-hour unattended operation, and consistent output-making them ideal for businesses of all sizes, from small cafes and convenience stores to large shopping malls, amusement parks, and industrial ice cream factories.
|
Parameter |
Countertop Automatic Soft Serve Machine (Auto-CS-100) |
Floor-Standing Automatic Soft Serve Machine (Auto-FS-300) |
Automatic Hard Ice Cream Batch Freezer (Auto-HB-500) |
Intelligent Automatic Vending Machine (Auto-AV-800) |
|---|---|---|---|---|
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Machine Type |
Countertop, Single Cylinder, Fully Automatic |
Floor-Standing, Dual/Triple Cylinder, Fully Automatic |
Batch Freezer, Hard Ice Cream/Gelato, Automatic |
Vending, 24-Hour Unattended, IoT-Enabled |
|
Production Capacity |
18–25 L/h (80g/serve: 225–312 servings/h) |
30–60 L/h (80g/serve: 375–750 servings/h) |
30–50 L/h (batch time: 15–25 min) |
80–180 servings/h (15–30 seconds per serving) |
|
Refrigeration System |
Single Compressor, R404A Refrigerant, Direct Cooling |
Dual Compressor, R410A Refrigerant, Dual-Cycle |
High-Power Compressor, 700g Refrigerant Capacity |
Integrated Refrigeration, Frost-Free, Heat Dissipation |
|
Temperature Range |
-6℃ to -12℃ (Freezing Cylinder) |
-8℃ to -15℃ (Freezing Cylinder) |
-15℃ to -20℃ (Batch Freezing) |
-10℃ to -18℃ (Storage Chamber) |
|
Overrun Control |
20–30% (Gravity Feeding) |
35–65% (Air Pump Feeding) |
40–75% (Adjustable) |
30–50% (Pre-Set) |
|
Hopper Capacity |
6.5–9.5 L |
15–25 L |
10–15 L (Batch Capacity) |
20–30 L (Ingredient Storage) |
|
Power & Voltage |
1.5–1.8 KW, 220V/50Hz (Customizable 110V) |
2.2–3.0 KW, 380V/50Hz (Customizable 220V) |
1.95–3.55 KW, 380V/50Hz |
1.8–3.0 KW, 220V/50Hz (220–240V Optional) |
|
Dimensions (L×W×H) |
560×826×812 mm |
720×550×1300 mm |
505×700×1210 mm |
800×1269×2032 mm |
|
Net Weight |
78–110 kg |
120–150 kg |
100–110 kg |
180–230 kg |
|
Key Functions |
One-Click Operation, Auto Cleaning, Pre-Cooling, UV Sterilization |
Dual/Triple Flavor, Swirl Function, CIP Cleaning, PLC Control, Pasteurization |
Automatic Batch Production, Temperature Display, Quiet Operation, Fault Detection |
IoT Remote Monitoring, Cashless Payment, 24-Hour Unattended, Refill Alert |
|
Food Safety Certifications |
FDA, CE, SGS, HACCP |
FDA, CE, SGS, ISO 9001, HACCP, EPR |
FDA, CE, SGS, HACCP |
FDA, CE, SGS, RoHS, ETL |
|
Service Life |
5–8 Years (Proper Maintenance) |
7–10 Years (Proper Maintenance) |
7–10 Years (Proper Maintenance) |
5–8 Years (Proper Maintenance) |
|
Special Features |
Compact Design (0.46㎡ Footprint), Energy-Saving, Visual Window |
Triple Discharge Ports, High Capacity, Stable Performance, Universal Casters |
Italian Technology, Quiet Operation, Premium Texture, Large Refrigerant Capacity |
Cashless Payment, Remote Monitoring, 15-Second Serving, Small Footprint (1㎡) |
Advantages of Automatic Ice Cream Machine
Fully Automated Operation & Labor Cost Savings
One-Click & Unattended Operation: Equipped with 11.6-inch to 32-inch touchscreen interfaces and intelligent control systems, these machines can complete the entire production process (feeding, mixing, freezing, dispensing) with one click. They support 24-hour unattended operation, ideal for 24/7 retail outlets, airports, and campuses-allowing businesses to generate revenue even without on-site staff.
High Efficiency & Consistent Product Quality
Rapid Freezing Technology: Equipped with imported Embraco compressors, dual-cycle refrigeration systems, and large-capacity refrigerant cavities (up to 700g refrigerant), these machines achieve rapid freezing-30 seconds to 1 minute per soft serve serving and 15–25 minutes per hard ice cream batch. They can produce 18–25L of soft serve per hour (equivalent to 150–200 regular cones) or 80–180 servings per hour for vending models, meeting peak demand in high-traffic locations.
Food Safety Compliance & Durability
Food-Grade Construction: All contact parts (hoppers, freezing cylinders, stirring blades, pipelines) are made of 304/316 stainless steel, food-grade PP, and food-grade silicone hoses-non-toxic, corrosion-resistant, and easy to clean. The closed feeding and production system prevents contamination from dust, bacteria, and external pollutants, complying with FDA, HACCP, and EPR standards.
detail
Usage
Store the machine in a cool, dry, well-ventilated environment (15–30℃), away from direct sunlight and heat sources (e.g., stoves, ovens) to avoid overheating the compressor.
Use high-quality ice cream mix (dairy or plant-based) and avoid expired or contaminated ingredients. Refill ingredients promptly when the machine sends low-level alerts to prevent equipment damage.
Usage
Run the automatic cleaning function daily after use to remove residual ingredients and prevent bacterial growth. For deep cleaning, disassemble detachable parts (hoppers, blades) and rinse with warm water.
Check the refrigerant level and filter status regularly (every 3–6 months) to ensure optimal performance. Schedule annual professional maintenance to extend the machine's service life.
Application
Food & Beverage Industry
The largest end-use sector for Automatic Ice Cream Machines, accounting for 65% of global demand, driven by the growing consumer demand for convenient, high-quality, and customizable frozen desserts.
Ice Cream Shops & Gelato Parlors: Core equipment for specialty stores, enabling fully automated production of artisanal flavors. Floor-standing models with dual/triple cylinders support simultaneous production of multiple flavors, while batch freezers produce dense, rich gelato-helping stores stand out in the competitive market. The automatic cleaning function reduces labor costs, allowing staff to focus on customer service.
Restaurants & Cafes: Used to add homemade, consistent frozen desserts to menus. Countertop models fit in small cafes, while floor-standing models suit large restaurants and buffets. They produce soft serve for sundaes, hard ice cream for desserts, and sorbet for vegan options-enhancing customer experience and increasing revenue.
Dessert Shops & Bakeries: Produce complementary frozen treats (e.g., ice cream sundaes, gelato cakes, ice cream sandwiches) to expand menu offerings. The DIY flavor function and visual production process attract customers, boosting average order value.
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