Choosing The Right Ice Cream Equipment for Your Foodservice Business

Ice cream, frozen yogurt, and custard are among the most popular frozen desserts, generating over $25 billion annually. Whether you operate an ice cream parlor, a restaurant, or a convenience store, investing in the right ice cream equipment is essential for efficiency, product quality, and customer satisfaction. This guide explores the different types of ice cream equipment and their best applications.

Hard Ice Cream Equipment

Visual Dipping Cabinet

Designed for easy product visibility and access, visual dipping cabinets feature sliding glass lids that allow customers to see the ice cream while keeping it properly stored. These units typically accommodate between 4 and 28 three-gallon cans and utilize cold wall refrigeration with a reverse condensing fan motor.

• Best for: Employee-served ice cream shops.

Horizontal Dipping Cabinet

Unlike visual cabinets, horizontal dipping cabinets have stainless steel tops with removable lids, making them ideal for both serving and storage. They come in different sizes and can hold between 7 and 13 three-gallon cans.

• Best for: Self-serve buffet lines.

Upright Ice Cream Merchandiser

These freezer merchandisers are designed for pre-packaged ice cream products, such as ice pops and ice cream cartons. Their upright design allows for maximum visibility and accessibility in high-traffic areas.

• Best for: Self-serve areas, impulse-buy locations, and grocery stores.

Countertop Ice Cream Merchandiser

For smaller businesses like concession stands and gas stations, a countertop merchandiser is a compact solution for storing and displaying pre-packaged ice cream.

• Best for: Behind-the-counter setups or self-serve stations with pre-packaged ice cream.

Blast Chiller

Freshly made ice cream exits the batch freezer at approximately 16°F to 19°F, containing around 30% water. Rapid freezing at 0°F to 10°F in a blast chiller helps form micro-crystals that preserve texture and flavor.

• Best for: Hard ice cream storage and quality preservation.

Chest Freezer

Standard walk-in freezers maintain temperatures between 0°F and -10°F, but hard ice cream requires storage at -20°F. A chest freezer ensures optimal preservation.

• Best for: Hard ice cream storage and self-serve frozen treats.

Drop-In Freezer

These built-in units integrate into counters to store popsicles, ice cream sandwiches, and other frozen treats.

• Best for: Concession stands and ice cream parlors.

Hardening and Holding Cabinet

For bulk storage, a hardening and holding cabinet can accommodate up to 43 three-gallon cans while maintaining ideal freezing temperatures.

• Best for: Large-scale hard ice cream storage.

Dipping Cabinet with Rail

This dual-purpose unit features a rail for toppings and a refrigerated or frozen space below for ice cream storage and prep.

• Best for: Sundae stations and prep areas.

Frost Top

A frost top provides a chilled surface for preparing mix-in ice cream creations without melting.

• Best for: Custom ice cream blend preparation.

Soft Serve Ice Cream & Gelato Equipment

Soft Serve Machine

Soft serve machines dispense ice cream, frozen yogurt, and custard, with options for pump-fed or gravity-fed models. These machines introduce air into the mix, giving soft serve its signature light texture.

• Best for: Soft serve ice cream, frozen yogurt, and custard.

Gelato Merchandiser

Designed specifically for gelato, sorbet, and Italian ice, these cabinets provide optimal storage and serving conditions.

• Best for: Gelato, Italian ice, and sorbet.

Ice Cream Accessories

Ice Cream Disher & Dipper

These portioning tools ensure uniform scoops while preserving ice cream texture. Dippers contain a defrosted liquid core for smoother scooping.

• Best for: Hard ice cream, gelato, and sorbet.

Dipper Well

A dipper well holds scoopers in water between uses, preventing flavor transfer and maintaining hygiene.

• Best for: Hard ice cream, gelato, and sorbet.

Toppings Dispenser

Used for liquid and gel-based toppings like hot fudge and caramel, these dispensers ensure clean, easy portioning via a pump system.

• Best for: Self-serve stations and ice cream prep areas.

Further Insights on Ice Cream Preparation

Soft Serve vs. Hard Ice Cream

The main difference between soft serve and hard ice cream lies in the freezing process. Soft serve is aerated and quickly frozen at the point of sale, while hard ice cream undergoes a slow freezing process to develop a denser texture. Additionally, custard contains at least 1.4% egg yolk, giving it a richer consistency, while frozen yogurt incorporates live cultures for a tangy taste.

Soft Serve Machine Options

Soft serve machines come in two main styles:

• Countertop: Ideal for small-scale operations and single flavors.

• Floor Model: Larger units that can produce multiple flavors, including twist combinations.

These machines are categorized by output capacity:

• Low-volume: 2-3 servings per      minute.

• Medium-volume: 4-5 servings per      minute.

• High-volume: 7+ servings per      minute.

Pre-Mixed Soft Serve Bases

Soft serve ice cream mix is available in three forms:

1. Liquid: Requires refrigeration but      delivers consistent texture.

2. Powdered: Longer shelf life and      easy transport but requires careful mixing.

3. Ultra-Heat Treated (UHT): Offers      the convenience of liquid mix with extended shelf life.

Conclusion

Choosing the right ice cream equipment depends on your business type, service style, and product offerings. Whether you specialize in hard ice cream, soft serve, or gelato, investing in the right storage, display, and serving equipment ensures product quality and enhances customer experience. Contact us at benny@ntsmart.com. We’re here to help you design efficient, compliant, and highly functional kitchen spaces that meet all industry standards.